Easy Chocolate Biscoff Muffins

Craving a decadent treat? These Easy Chocolate Biscoff Muffins are a simple yet irresistible dessert.

Packed with rich chocolate and the unique flavor of Biscoff cookies, these muffins are perfect for a quick breakfast, afternoon snack, or a sweet ending to any meal.

Soft and easy biscoff chocolate chips muffins recipe

These Chocolate Biscoff Muffins are a true favorite in our house! I adapted them from a recipe in my cookbook, originally calling for cookie wafers.

But since we’re all big fans of Biscoff cookies, I decided to give them a try.

To balance the sweetness of the Biscoff, I slightly reduced the sugar in the original recipe. The result? Pure magic!

These muffins are incredibly moist, bursting with rich chocolate flavor, and have this amazing caramel-like sweetness from the Biscoff.

They’re so easy to make too! Just combine all the ingredients, mix well, and pop them in the oven.

In no time at all, you’ll have a batch of warm, gooey muffins that are guaranteed to disappear quickly. Trust me, you’ll be making these again and again!”

ingredients for the best biscoff chocolate muffins

• 270 grams of all-purpose flour: Provides structure to the muffins. Sift the flour for a lighter texture.
• 35 grams of Biscoff spread: Adds a sweet, spiced flavor with hints of caramel and cinnamon.
• 50 grams of dark chocolate (optional): For a subtle chocolate flavor and color. You can double this amount for a richer chocolate taste. Chop the chocolate into small pieces for even distribution.
• 90 grams of granulated sugar: Sweetens the muffins and helps create a tender crumb.
• 2 teaspoons of baking powder: Ensures the muffins rise properly. Check that it’s fresh for the best results.
• 1 teaspoon of vanilla extract: Adds a warm, aromatic flavor.
• 240 milliliters of milk: Keeps the muffins moist. Use whole milk for a richer texture or plant-based milk if preferred.
• 100 milliliters of neutral oil (e.g., vegetable or canola oil): Keeps the muffins soft and moist.
• 1 large egg: Helps bind the ingredients and adds richness.

Step-by-step to make moist biscoff chocolate muffins recipe

1- Preheat the oven: Set your oven to 200°C (392°F) and allow it to fully preheat. Meanwhile, line a muffin tin with paper liners or lightly grease each cavity to prevent sticking.

2- Combine the dry ingredients: In a large mixing bowl, sift the flour and baking powder together. This ensures even mixing and a lighter muffin texture.

3- Add the wet ingredients and mix: To the bowl with the dry ingredients, add the Biscoff spread, chopped dark chocolate (if using), sugar, vanilla extract, milk, oil, and the egg. Using a spoon or spatula, mix the ingredients together vigorously until just combined. Be careful not to overmix—some lumps in the batter are fine, as overmixing can result in dense muffins.

4- Fill the muffin tins: Evenly divide the batter into the prepared muffin liners, filling each one about three-quarters of the way full. This allows room for the muffins to rise without overflowing.

5- Bake the muffins: Place the muffin tin in the oven and bake at 200°C (392°F) for the first 5 minutes. This initial high temperature helps create a nice dome on the muffins.

6- Lower the temperature and continue baking: After 5 minutes, reduce the oven temperature to 170°C (338°F). Bake for an additional 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7- Cool and enjoy: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

how to store these muffins

Here is some tips to help you keep your muffins fresh and tasty for longer :

– Cool Completely : Before storing, ensure the muffins are completely cooled. Storing them while warm can create condensation, leading to soggy muffins.

– Store at Room Temperature (1–2 Days)

• Place the muffins in an airtight container or resealable plastic bag. You can also cover them tightly with plastic wrap or aluminum foil.
• Add a paper towel to the bottom of the container and another one on top of the muffins to absorb any moisture.
• Keep the container in a cool, dry place away from direct sunlight.

– Refrigerate (Up to 1 Week)

• For longer storage, you can refrigerate the muffins. Place them in an airtight container as described above.
• Keep in mind that refrigeration may dry out the muffins slightly, so warming them in the microwave for 10–15 seconds before eating will help restore their softness.

– Freeze for Long-Term Storage (Up to 3 Months)

• Wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped muffins in a freezer-safe bag or container, and label it with the date.
• To thaw, let the muffins sit at room temperature for 1–2 hours, or microwave them for 20–30 seconds for a quick warm-up.

– Reheating Tips : For a freshly baked feel, you can reheat muffins in the oven at 180°C (350°F) for 5–10 minutes or microwave for a few seconds.

other desserts to try

• Lemon poppy seed bread loaf recipe
• Chocolate chip cookies
• Strawberry cupcakes recipe for valentine’s day
• French apple tart recipe : tarte normande
• Lemon curd tartlets recipe

Biscoff and chocolat muffins easy recipe

Craving a decadent treat? These Easy Chocolate Biscoff Muffins are a simple yet irresistible dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course desserts, muffins

Cuisine easy cuisine

Servings 8

Calories 220 kcal

Ingredients

  

• 270 gr flour
• 35 gr biscoff
• 50 g dark chocolate if you want a color more chocolate, you can double the amount of chocolate
• 90 grams of sugar
• 2 tsp baking powder
• 1 vanilla extract
• 240 ml milk
• 100 ml vegetable oil
• 1 egg

Instructions

 

• Set your oven to 200°C (392°F) and allow it to fully preheat. Meanwhile, line a muffin tin with paper liners or lightly grease each cavity to prevent sticking.
• In a large mixing bowl, sift the flour and baking powder together. This ensures even mixing and a lighter muffin texture.
• To the bowl with the dry ingredients, add the Biscoff spread, chopped dark chocolate (if using), sugar, vanilla extract, milk, oil, and the egg. Using a spoon or spatula, mix the ingredients together vigorously until just combined. Be careful not to overmix—some lumps in the batter are fine, as overmixing can result in dense muffins.
• Evenly divide the batter into the prepared muffin liners, filling each one about three-quarters of the way full. This allows room for the muffins to rise without overflowing.
• Place the muffin tin in the oven and bake at 200°C (392°F) for the first 5 minutes. This initial high temperature helps create a nice dome on the muffins.
• After 5 minutes, reduce the oven temperature to 170°C (338°F). Bake for an additional 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature.