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A close-up of a crumbly muffin with its wrapper partially peeled, sitting on a wire rack. Other muffins and rectangular cookies are visible in the background. The setting has a cozy, rustic feel.

Banana Biscoff Muffins

Elien
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 and buttery Biscoff streusel crumb.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Muffins
Servings 12
Calories 298 kcal

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.

Notes

Both metric and US customary measurements are included but metric are the most consistent. Use the toggle to switch between the two.

Nutrition

Serving: 1muffinCalories: 298kcalCarbohydrates: 24gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 8gCholesterol: 32mgSodium: 303mgFiber: 1gSugar: 22g
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