Easy Banana Biscoff Muffins
Moist and fluffy, these banana biscoff muffins are a delicious treat to make and bake in under an hour. They’re moist and fluffy, filled with a delicious Biscoff centre.
Biscoff cookie butter, with its warm spice, pairs beautifully with banana. I mix it into the batter, and then there is a teaspoon of biscoff spread in the center of each muffin too. It takes a classic banana muffin and elevates it with delicious spice flavor.
On top of the muffins, I add half a biscoff cookie for a bit of texture. If you want more bite to these delicious muffins, add a crunchy streusel topping like in these brown butter banana muffins.
Ingredients
Here’s what you need for these Biscoff banana muffins. You can find the specific measurements in the printable recipe card at the end of this post.
- Biscoff cookie butter: This recipe uses Lotus Biscoff cookies to bring the delicious Biscoff 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.
- Melted butter: Salted or unsalted butter, it adds a rich flavor to the muffins.
- Over-ripe bananas: Opt for extra-ripe sweet bananas with plenty of brown spots for the best banana flavor and sweetness.
- Soft brown sugar: Its caramel undertones perfectly complement the banana.
- Large eggs: They provide structure to the muffins.
- Vanilla extract or paste: An essential flavor enhancer.
- All-purpose flour, baking powder, baking soda, cinnamon and salt: The dry ingredients.
- Unflavored 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.
Method
- 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.
- Whisk together the flour, baking powder, cinnamon, baking soda and salt in a small bowl. Set aside.
- Mash the bananas in a large mixing bowl.
- Add the melted butter, large egg, brown sugar, biscoff paste, yogurt and vanilla extract to the mashed bananas and mix well until combined.
- 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.
- Add half a speculoos cookie to the top of each muffin, pressing it in 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. The initial higher temperature gives that tall muffin top.
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.
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. Muffins freeze very well, too.
Cover the muffins 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
Moist and fluffy, these banana biscoff muffins are a delicious treat to make and bake in under an hour. They're moist and fluffy, filled with a delicious Biscoff center.
Ingredients
Filling and Topping
- 100g (1/2 cup) Biscoff cookie butter
- 6 Biscoff cookies (broken into halves)
Muffin Batter
- 250g (2 cups*) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ teaspoon salt
- 360g (3 large) overripe bananas
- 150g (¾ cup) soft brown sugar
- 120g (½ cup) natural yogurt (or use sour cream or buttermilk)
- 50g (1/4 cup) Biscoff cookie butter
- 113g (½ cup) butter, melted
- 2 large eggs
- 2 teaspoon vanilla extract
Instructions
- 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.
- Whisk the flour, baking powder, cinnamon, baking soda, and salt in a small bowl. Set aside.
- Mash the bananas in a large mixing bowl. Add the melted butter, large egg, brown sugar, Biscoff, yogurt, and vanilla extract and mix well until combined.
- 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.
- Add half a cookie to the top of each muffin, pressing it in 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.
Notes
*Cup sizes given are US-sized cups. Note that these are smaller than metric cups. For best results, use grams.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 298Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 32mgSodium: 303mgCarbohydrates: 24gFiber: 1gSugar: 22gProtein: 4g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
