These Biscoff Apple Muffins are a great way to start out any morning or afternoon. A sweet Biscoff streusel and glaze adds so much flavor to the soft apple muffin recipe. Trust me...you will be reaching for another one in a hurry.
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It may not be cool or even close to being fall here, but I'm breaking out all the apple and pumpkin treats.
If I keep the air conditioner set low and keep my coffee mug full of Salted Caramel Pumpkin Latte, at least I can pretend it's fall.
Why Make These Muffins
Muffins are one of the easiest things to make and keep on hand for a quick and easy breakfast. They are also perfect for after school snacks.
These easy apple muffins are topped with a sweet streusel topping and then drizzled with a delicious Biscoff glaze.
Biscoff gives these apple muffins a delicious gingerbread flavor that is absolutely amazing.
How to make Biscoff Apple Muffins
Since we also like dipping apples into this sweet cookie butter, I knew I wanted to incorporate it into some apple cinnamon muffins this fall.
- Beat together the sugars, oil, vanilla, eggs, and Biscoff until it is mixed in.
- Stir together the dry ingredients in a bowl. Then add it alternately with buttermilk until a soft batter forms.
- Gently stir in shredded apples and rolled oats.
- Spoon into a muffin tin and top with the cookie butter crumble, then bake.
Biscoff Crumb Topping
Now these apple Biscoff muffins are quite delicious on their own, but adding a thick layer of crumbs takes them way over the top.
- Use a fork to mix together the oats, flour, sugar, cinnamon, and Biscoff until it looks like crumbs.
- Once the crumbs form, use your hands to clump more of it together.
- Spoon the crumbs evenly on top of the apple muffin batter and press down gently before baking.
- Let the muffins cool in the pan for a few minutes; then remove the muffins. Do this carefully, so the streusel stays put.
- A drizzle of Biscoff glaze will hold everything in place once they cool.
Recipe FAQ'S
Biscoff is a peanut butter like spread made from crunchy spice cookies. It has a gingerbread flavor with a slight hint of caramel.
When you are baking with apples, you want to choose an apple that will hold its shape when added to baked goods.
Some of our favorites that hold up to heat and that taste great are Winesap, Jonagold, Granny Smith, Honeycrisp, and Braeburn.
More recipes with Cookie Butter
- Biscoff S'mores Pudding Cookies
- Biscoff Cream Eggs
- Monster Cookie Dough Popcorn
- Baked Biscoff Oatmeal
- Biscoff Cheesecake
- Cookie Butter Bars
Recipe
Biscoff Apple Muffins
Ingredients
For the Crumble
- ½ cup packed brown sugar
- ½ cup all purpose flour
- 1 teaspoon cinnamon
- ½ cup rolled oats
- ½ cup Biscoff spread
For the Muffins
- ⅔ cup oil
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup Biscoff spread
- 2 ¼ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ cup buttermilk
- 1 ¼ cups shredded apple (1-2 apples)
- ½ cup rolled oats
For the Glaze
- 3 Tablespoons milk
- 2 Tablespoons powdered sugar
- ¼ cup Biscoff spread
Instructions
- Preheat oven to 400 degrees. Spray a 12-count and a 6-count muffin tin with nonstick spray. Make sure to only spray the bottom.
- Use a fork to combine all the crumble ingredients in a bowl until crumbs form. Once crumbs form, use your hands to clump the mixture together. Set aside.
- Beat the oil, sugars, vanilla, eggs, and Biscoff until combined.
- Stir together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients alternately with the buttermilk to the wet ingredients until batter forms.
- Stir in the apples and oats by hand. Spoon the batter evenly into 18 muffin cavities. Top with the crumble topping and press down. Bake for 16-18 minutes.
- Remove and let cool in the pan for 2-3 minutes. Gently remove from the pan and place on a wire rack to cool. Be careful not to knock the crumble off.
- Stir together the milk and powdered sugar, then add the Biscoff and stir again. Spoon into a plastic baggie and cut one tip off. Drizzle over the tops of the cooled muffins and let set. Store in a tightly sealed container.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 312Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 21mgSodium: 216mgCarbohydrates: 40gFiber: 2gSugar: 18gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Biscoff Apple Muffins was first published on March 12, 2012. The photos and post were updated and republished September 8, 2020.
Naomi
Hi Jocelyn,
As this is an old post I hope you'll be able to reply to my questions 🙂
Can I swap the oats for actual Lotus Biscoff Biscuits? Never like the oats in any cake recipies 🙁 Also do you have a converter into Grams please for rest of us out in the world to follow please? 😉 Thank you very much 😀
Jocelyn
Hi, Naomi. I'm not sure that would work as the oats in the muffin give the batter structure. I think the cookies would dissolve more and the batter would be thin and not bake up very well.
Helen OBrien
Just made this recipe and it was “killer good”!
I liked the streusel topping & glaze flavors the best and determined that those two items would be delish on banana or even bran muffins (which are soooo boring tho good for you!).
I stumbled across your website many years ago and have NEVER been disappointed in anything I have made. In fact, when I want something totally different and really unique from any other recipe, you’re my “go-to” website!
Thanks again Jocelyn, for yet ANOTHER recipe that is all of that & more!
DogRescuer
I cannot cook (or bake,) so I need to blindly follow recipes, trusting that they will work. Just tried this one today, and I could make pretty darn awesome muffins using the instructions. 🙂 Thank you!
Jenn Erickson
Snuggling a your kid and watching a Disney movie sounds like an absolutely perfect day!
Your muffins are so original and sound wonderful Jocelyn!
Thank you for being a recipe rock-star every week at Rook No. 17!
Jenn
Becki's Whole Life
Oh my goodness...apples and Biscoff! And I have both. These look and sound amazing:-)
Trish - Sweetology101
now this is right up my alley! YUM!
Dorothy @ Crazy for Crust
Aww how sweet! (The story and the cupcakes.) I know I will miss those huggy times. They are already less and less.
Aimee
MMMMM, just made this today and they are delish!!!! I can't imagine them tasting better tomorrow! I made them using my muffin tops pan, and I skipped the struesel topping. Still amazing!
carissa at lowercase letters
sunday afternoons are so dreamy around here too! and these muffins would be a great sunday companion!
linda m
Hi, I love your recipes and have tried quite a few....I loooovvvee to bake! But, I have a question~~what is biscoff? where would I find it in the store?
Thanks for all your inspirations!
Hayley
Yummmmm! I love apple muffins and I can only imagine how good adding Biscoff could be. And how cute that your little one still snuggles and holds your hand--so sweet! You raised a couple of sweet kids, missy!!
Aimee
Oh my I am a sucker for all things biscoff. I just printed this today, as I am having a muffin baking day today (good thing to do on a rainy day)! Perfect timing. Can't wait to make it!
Ashley @ Kitchen Meets Girl
YES! I'll take one-dozen, please, because I STILL can't get Biscoff where I live. =( These look sooooo good!
Gail
I order Biscoff cookies and spreads from their web site.
Two jars of spread - one smooth, one crunchy - were $9.95. Of course, I had to order cookies too.
; D
Kara
Ah, I've been eyeing that bowl at Target for awhile now. Super jealous you have it! I will never ever get sick of your recipes!
Patty Patterson
They sound delicious! Now I have another recipe in my "must try" folder!
Winnie
These wonderful muffins would be great for lunch snacks, night snacks and breakfast snacks. Actually they's be great anytime!!