Name: Biscoff Muffins
Prep time: 10 min
Cook time: 20 min
Ingredients: 3/4 cup light brown sugar; 1/2 cup vegetable oil; 1 egg; 1 cup milk; 1/3 cup cookie butter ((such as Biscoff, melted)); 1/2 teaspoon vanilla extract; 2 cups self-rising flour; 6 Biscoff cookies ( (chopped)); 2 tablespoons cookie butter ((such as Biscoff, melted)); 2 Biscoff cookies (crushed or finely chopped)

Easy Biscoff Muffins – A Bakery Style Treat

ByChrysti Benner On Jun 22, 2026Jul 6, 2026 UpdatedJul 6, 2026

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These Biscoff cookie muffins combine cookie butter and crunchy Biscoff cookies in a soft, lightly spiced muffin that’s perfect for breakfast or an afternoon snack.

Biscoff muffins have a warm spice flavor and a crunchy cookie topping that makes them feel just a little more special than an everyday muffin.

Biscoff muffin in a white paper liner, topped with a cookie butter drizzle and crushed cookie pieces.

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If you’re looking for something a little different than the usual blueberry muffins or banana muffins, these Biscoff cookie muffins are a fun change.

They have the familiar warm spices of Biscoff cookies along with a soft, tender crumb that works just as well with a cup of coffee as it does for an afternoon snack.

Cookie butter is mixed right into the batter, so every bite has that lightly spiced flavor people love. Chopped Biscoff cookies add a little texture without making the muffins heavy.

They’re a nice option for weekend breakfasts, brunches, bake sales, or packing into lunchboxes during the week.

Since they stay soft for a few days, they’re easy to make ahead when you know you’ll need something ready to grab.

More Biscoff Recipes:

Biscoff cookie butter muffin with a bite taken out of it, showcasing the moist and fluffy interior dotted with bits of speculoos cookies.

Cookie Butter Muffins

These cookie butter muffins come together with simple pantry ingredients, but the cookie butter gives them a flavor that’s a little more special than an everyday muffin.

Using self-rising flour keeps the ingredient list short, while the combination of milk, oil, and brown sugar creates a moist, tender texture.

The chopped cookies folded into the batter add little pockets of texture, and the drizzle of melted cookie butter with crushed cookies on top gives the finished muffins just enough extra sweetness.

If you don’t have Biscoff brand, another cookie butter spread (like Trader Joe’s) will work just fine.

These muffins also freeze well, so they’re a good choice when you want to bake ahead for breakfasts or snacks.

Several muffins made with Biscoff ready to be served. Lotus Biscoff cookies are next to the muffins.

How to Make Biscoff Muffins

It’s really easy to make these cookie butter muffins.

Ingredients You’ll Need

Light Brown Sugar
Vegetable Oil
Egg
Milk
Cookie Butter
Vanilla Extract
Self-Rising Flour
Biscoff Cookies

Biscoff muffin with the liner partially peeled from the muffin. Additional muffins are in the background.

How to Make It:

Find the full printable recipe available below

Prepare the batter. First, you’ll combine the brown sugar, oil, egg, milk, and melted cookie butter. Mix on low speed until well combined.

Add the flour. Then, you’ll add the self-rising flour. Mix on low speed just until incorporated.

dry ingredients and wet ingredients in a mixing bowl

Add the Biscoff cookie pieces. Then, you’ll gently fold the chopped Biscoff cookies into the batter.

two photos; one shows Lotus cookie pieces being added to the muffin batter; the other shows the cookie pieces incorporated into the batter.

Bake the muffins. Then, you’ll divide the muffin batter evenly between the wells of the prepared muffin pan.

Bake for about 20 minutes, or until lightly golden and a toothpick inserted in the center of a muffin comes out clean.

Once the muffins are cooled, you can drizzle some melted cookie butter on top and sprinkle with some chopped cookie pieces.

two photos; one shows muffin batter in muffin liners in a muffin tin; the other shows the muffin pan with freshly baked muffins in it.

Notes and Adaptations:

Store leftover muffins in an airtight container at room temperature for up to 3-5 days.
I used Biscoff brand cookie butter and cookies, but you can use a different brand if preferred.