Biscoff Apple Muffins — Damn Delicious

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Biscoff Apple Muffins

The perfect excuse to have cookie butter in muffin form for a glorious breakfast!

Guys, something major happened over the weekend. No, I’m not engaged. No, I’m not pregnant. Okay, deep breath…

I finally tried Biscoff Spread.

Yeah, I told you it was big.

Now I have to admit, it took me so long to finally try this amazingness because I’ve always been a late adopter. I was way behind in the converse “chuck” fashion, the skinny jeans era, and using Nutella on anything and everything, just to name a few. But in the end, I always try it at some point. That’s what happened with this Biscoff Spread. And then I got mad at myself for waiting so long because this spread is freaking amazing. I think I might even like it more than Nutella.

So what happens when you add this deliciousness to some chunky apple muffins with a crumbly cinnamon-y topping? You get the best muffins ever. Now you know that Jason is Mr. Non Muffin Lover but when he took his first bite, he said, “Oh wow that’s good.” Then he took another bite and said, “Oh my god. That’s reeeeeeally good.” That’s when I looked at him and asked, “Are you being sarcastic?” Then he said, “No man, seriously, your muffins are getting so much better.”

I think it’s the Biscoff Spread, not my muffin making skills but that’ll be a secret between you and me.

So here’s how you make this:

We’ll start by making the cinnamon streusel topping first. We’ll need some flour, brown and raw sugars, cinnamon, coconut oil (the best thing ever!) and vanilla.

Next we’ll combine the dry ingredients.

Then the wet – Biscoff Spread, buttermilk, vegetable oil, eggs and vanilla.

We’ll pour this wet ingredient mixture into the dry ingredients, giving it a gentle stir with a rubber spatula until it’s just combined. Remember not to overwork the batter.

Then we’ll stir in the apples.

Now let’s divide the batter into 12 muffin cups and then sprinkle on that crumb topping we made earlier.

Pop them into the oven for about 18-20 minutes and you’ll have the best muffins ever. Seriously.

Biscoff Apple Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

The perfect excuse to have cookie butter in muffin form for a glorious breakfast!


  • 1 2/3 cup all-purpose flour
  • 1/3 cup old fashioned oats
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup Biscoff Spread
  • 1/4 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 Granny Smith apple, diced

For the cinnamon streusel

  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon turbinado sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract

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