If there is one flavor that has earned a special place in the hearts (and pantries) of many sweet lovers in general, it is the flavor of Lotus Biscoff cookies. Their unique blend of caramel, cinnamon, spices, and that toasted touch makes them perfect for becoming the star ingredient in a homemade dessert.

Inspired by that comforting flavor, I wanted to take it in a different direction this time: Biscoff muffins—absolutely amazing.

They are soft, fluffy, with a tender texture and that characteristic flavor that makes them totally addictive. Best of all, they can be made with very few ingredients and in no time, because sometimes it’s not about big recipes or making complicated things in the kitchen, but about finding pleasure in the simple things, in what is truly made with love.

And the truth is that these muffins are just that: a reminder that simple can also be delicious, and very much so if you ask us.

You must try them. Warm, with a soft center that melts in your mouth and that caramel aroma that invites you to close your eyes for a moment and focus solely on the flavor. Sometimes I accompany them with a latte, other times with tea, and other times I simply enjoy them on their own, in silence, as a small ritual of gratitude and pleasure, of course.

Meanwhile, the smell that lingers in the kitchen is a delight in itself. Imagine the sweet, toasty aroma filling the air, inviting you to stay close to the oven just for the pleasure of smelling them. It’s one of those little rewards that make baking worthwhile.

If you like this recipe, you have to check out our buttermilk and cinnamon muffins, which have a similar flavor to these. You’ll love them, guaranteed!

Biscoff muffins

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

1x2x3x?

• 1 C (250 gr) biscoff cookie butter (either soft or crunchy, your choice)
• 1 C (240 ml) cream
• 3 eggs, big
• 2 C (250 gr) all purpouse flour
• 2 1/2 tsp (12.5 gr) baking powder
• 1/2 tsp (2.5 gr) salt
• 18 lotus biscoff cookies
• Biscoff cookie butter, for filling the muffins

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Method

 

1. Preheat the oven to 180°C. Place muffin cups in a 12-cup muffin tin. In a medium bowl, sift the flour with the baking powder and salt. Mix with a spoon and set aside.
2. Crush the Lotus cookies directly with your hands in a bowl or place them in a ziplock bag and crush them with a rolling pin until you have small pieces.
3. Separately, in a large bowl, add the Lotus Biscoff spread and heavy cream and beat with a whisk for 1 minute until both are thoroughly combined. Add the eggs one at a time, beating for 10 seconds after each addition.
4. Add the flour mixture and fold in with a rubber spatula to form a smooth, homogeneous mixture. Finally, add 2/3 of the crushed cookies (the rest will be reserved for decoration) and mix with the same spatula just until they are incorporated into the mixture.
5. Carefully spoon the muffin mixture into the 12 muffin cups, filling each one to 3/4 capacity. To fill the muffins, place the lotus cream in a pastry bag or ziplock bag with a small round tip or no tip. Then, insert the tip or pastry bag tip into each muffin and apply a little pressure to fill them with the cream.
6. Decorate the muffins on top with the rest of the crushed cookies (1/3 cup). Bake at 350°F for about 20 minutes or until the muffins are lightly browned and a wooden toothpick inserted into the part without the lotus cream filling comes out clean.
7. Remove the muffins from the oven and let them cool for at least 15 minutes. Then serve warm or at room temperature.

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