Banana Biscoff Muffins with Biscoff Streusel
Moist and fluffy, these banana biscoff muffins are a delicious treat to make and bake in under an hour. They’re filled with a smooth Biscoff centre and topped with a buttery Biscoff streusel topping.
They’re simple to make, freezer-friendly, and ideal for lunchboxes, morning tea, or anytime you want a muffin that’s a little bit special.
Why you’ll love them
- The muffins are soft, fluffy, and full of banana flavor
- Each one has a gooey Biscoff centre that melts as it bakes
- The Biscoff streusel topping adds crunch and extra flavor
- No mixer needed, just bowls and a whisk
Ingredients
Here’s what you need. You can find the specific measurements in the printable recipe card at the end of this post.
A few notes
The cookie butter and cookies
This recipe uses Lotus Biscoff cookies to bring the flavor, but the brand doesn’t matter as long as it’s made with speculoos cookies If you’re in the US, an alternative brand you can find in the grocery store is Trader Joe’s cookie butter. Then I use the biscuits to form the base of the streusel topping. They bring that deep caramelised flavor and a perfect crunch.
Over-ripe bananas
Go for extra-ripe sweet bananas with plenty of brown spots for the best banana flavor and sweetness.
Greek yogurt
Adds acidity for a better rise and tender texture. You can use Greek yogurt or plain yogurt. Sour cream or buttermilk can be used as alternatives.
How to make banana biscoff muffins
- On a sheet of parchment paper, dollop 12 heaped teaspoons of biscoff cookie butter.
- Place this in the freezer while you make the batter.
- Whisk together the dry ingredients.
- Mash the bananas, then add in the wet ingredients and whisk.
- Add in the flour mixture. Use a rubber spatula to fold the muffin batter together until just combined.
- Divide the batter over 12 cases and press in a dollop of biscoff in each. They will be full.
- Add on Biscoff streusel topping, pressing it in slightly so it sticks.
Biscoff streusel
Here’s how to make the streusel topping.
- Begin by crushing biscoff cookies into fine crumbs.
- Mix the crushed ookies, flour, and sugar. Pour in the melted butter and stir with a fork until the mixture forms clumps.
Bakery style muffins
The muffin batter will fill up the cases nice and full! That, coupled with baking the muffins for their first 5 minutes at a higher temperature results in glorious muffin tops.
Storing
Leftover cookie butter banana muffins can be covered and stored at room temperature for four days or in the refrigerator for up to a week.
These muffins freeze very well, too. Cover them tightly with plastic wrap, place them in an airtight container or freezer bag, and freeze them for up to three months. Let them defrost at room temperature, and gently rewarm them in the microwave.
More muffin recipes
Here are some other muffin recipes to try!
- Pumpkin Pecan Muffins With Buttery Streusel
- Carrot Cake Muffins Recipe
- Blueberry White Chocolate Muffins
Banana Biscoff Muffins
Ingredients
Biscoff Streusel
- 6 Biscoff cookies crushed into crumbs
- 60 g unsalted butter melted, slightly cooled
- 50 g granulated sugar
- 63 g all-purpose flour
Filling
- 100 g Biscoff cookie butter
Muffin Batter
- 250 g all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ teaspoon salt
- 360 g overripe bananas
- 150 g soft brown sugar
- 120 g Greek yogurt or use natural yogurt or sour cream
- 113 g unsalted butter melted, slightly cooled
- 2 large eggs
- 2 teaspoon vanilla paste or vanilla extract
Instructions
- In a small bowl, mix the crushed Biscoff cookies, flour, and sugar. Pour in the melted butter and stir with a fork until the mixture forms clumps. Chill while you prepare the muffin batter. 6 Biscoff cookies, 60 g unsalted butter, 50 g granulated sugar, 63 g all-purpose flour
- Preheat oven to 425°F (220°C) and grease or line a muffin pan with 12 paper muffin cups.
- On a sheet of parchment paper, dollop 12 heaped teaspoons of Biscoff cookie butter. Place this in the freezer while you make the batter. 100 g Biscoff cookie butter
- Whisk the flour, baking powder, cinnamon, baking soda, and salt in a small bowl. Set aside. 250 g all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp ground cinnamon, ½ teaspoon salt
- Mash the bananas in a large mixing bowl. Add the melted butter, large egg, brown sugar, yogurt, and vanilla and mix well until combined. 360 g overripe bananas, 150 g soft brown sugar, 120 g Greek yogurt, 113 g unsalted butter, 2 large eggs, 2 teaspoon vanilla paste
- Add in the flour mixture. Use a rubber spatula to fold the muffin batter together until just combined.
- Use a cookie scoop to spoon batter evenly over the muffin cases. Remove the Biscoff from the freezer and press a mound of Biscoff into the center of each muffin, pushing it down. The muffin cases will be very full.
- Divide the streusel over the muffins, pressing it on slightly.
- Bake the muffins for 5 minutes in the preheated oven at 425°F (220°C), then lower the oven heat to 350°F (180°C) and continue baking for 16-18 minutes until golden brown and the tops spring back when pressed. The total time will depend on your oven.
- Let the muffins cool in the pan for 5 minutes, then remove them and place them on a wire rack to cool further to room temperature.
