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.

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.

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.  

Have you had the deliciousness that is Biscoff??? If you have never tried it, run to the store and buy 2 jars. One for baking with and one for eating by the spoonfuls!!!

What is Biscoff?

• It is a peanut butter like spread made from crunchy spice cookies.
• Biscoff has a gingerbread flavor with a slight hint of caramel.

Now, Biscoff is not a new thing.  In fact, it has been around for quite a few years. Back about 8 years ago, it was super popular because cookie butter was a new item and super trendy. 

I remember using it quite a few recipes. In fact, these Chocolate Biscoff Swirl Cookies and these White Chocolate Biscoff Cheesecakes are still some of my favorites.

The funny thing is that my husband just discovered it recently.  I had a jar of Biscoff in the pantry, so that I could remake these Monster Cookie Blonde Brownies.

BUT…when I went to use it, the jar was almost empty. Turns out my husband has been eating it by the spoonfuls when no one is looking.

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.

How to make Biscoff Apple Muffins:

1. Beat together the sugars, oil, vanilla, eggs, and Biscoff until it is mixed in. (full recipe below)
2. Stir together the dry ingredients in a bowl. Then add it alternately with buttermilk until a soft batter forms.
3. Gently stir in shredded apples and rolled oats.
4. Spoon into a muffin tin and top with the cookie butter crumble, then bake.

What apples are best for baking?

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. 

Gala apples are also one of my favorites, if I’m going to shred them.

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Now these apple Biscoff muffins are quite delicious on their own, but adding a thick layer of crumbs takes them way over the top.

Biscoff Crumb Topping:

• 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.

More recipes with Biscoff cookie butter:

• Biscoff S’mores Pudding Cookies
• Biscoff Cream Eggs
• Monster Cookie Dough Popcorn
• Baked Biscoff Oatmeal
• Biscoff Whoopie Pies

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Biscoff Apple Muffins

Yield: 18 muffins

Prep Time: 30 minutes

Cook Time: 16 minutes

Total Time: 46 minutes

Print

Ingredients

For the Crumble

• 1/2 cup packed brown sugar
• 1/2 cup all purpose flour
• 1 teaspoon cinnamon
• 1/2 cup rolled oats
• 1/2 cup Biscoff spread

For the Muffins

• 2/3 cup oil
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup Biscoff spread
• 2 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup buttermilk
• 1 1/4 cups shredded apple (1-2 apples)
• 1/2 cup rolled oats

For the Glaze

• 3 Tablespoons milk
• 2 Tablespoons powdered sugar
• 1/4 cup Biscoff spread

Instructions

1. 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.
2. 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.
3. Beat the oil, sugars, vanilla, eggs, and Biscoff until combined.
4. 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.
5. 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.
6. 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.
7. 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.

Recommended Products

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• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan (2, STANDARD)

Nutrition Information:

Yield: 18 Serving Size: 1
Amount 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.

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*The post for Biscoff Apple Muffins was first published on March 12, 2012.  The photos and post were updated and republished September 8, 2020.