Imagine if a donut and a muffin had a one night stand? Well, the Easy Biscoff Donut muffins are the result. Yummy!
A cross between a donut and a muffin, makes me want to eat like 15 of these! It is moist with a cinnamon flavor and then smothered in homemade crunchy cookie butter. Sit down with a glass of milk or a hot cup of Joe and enjoy!
Want to enjoy other sweet treats in the morning? Please check out my big cinnamon roll cake and my buttermilk coffee cake with cinnamon topping.
Origin of the Donut muffin
Whether you call it a Duffin or a Monut, you are going to love this cross hybrid. This creation can be traced back to Bea Vo a Baker in London. She first featured this in her Bakeshop in 2008. She is well known for her hybrid desserts and more recently opened Butterscotch Bakery.
You guys know that I love my hybrid desserts and I try to be a little different in my experimentation, so I combined two things I have never made. Pretty damn proud of the easy biscoff donut muffin.
Tips and Tricks for the Easy Biscoff Donut Muffins
The Duffin Batter baby!
This recipe is super simple and not time consuming at all. So if you want something to whip up quickly, this hybrid is for you . Plus, I had everything on hand at home so no unnecessary trips to the store!
Beat together the butter, vegetable oil and sugars until smooth. Add eggs one at a time until fluffy. Stir in the baking powder, baking soda, cinnamon, salt, vanilla. Mix well.
Stir in the flour into the butter mixture alternating with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. One suggestion I can offer here is too always level your ingredients off. If you don’t, you can end up with dry and crumbly muffins.
Once the batter is made, spoon the batter into the liners and fill all the way to the top (Using a large cookie scoop works best). Bake for about 15-17 minutes at 375 degrees. Muffins should spring back when touched and knife should come out clean when inserted in the middle. Let them cool for about 10 minutes before smothering them in cookie butter!
Biscoff Cookie Butter
This was my first time making this and it definitely won’t be my last. This stuff is addicting! You need a food processor or a ninja to pulse the Lotus speculoos cookies until finely ground. If you are feeling super ambitious, you can make your own speculoos cookies (which I have not done yet, but here is a great recipe for it).
Then, in another mixing bowl, combine coconut oil, evaporated milk, salt, cinnamon, and brown sugar. Pour in mixture in the food processor over the cookie crumbs and pulse until it has come together. If mixture looks too thick you can always add a splash of evaporated milk to thin it out.
Once it is the right consistency, add in the extra crushed cookies to make it more chunky. Dip domes of donut muffin into mixture and smother those babies up! I also used a small off set spatula to add more on top. Serve and enjoy!
Storage of the Duffin and Cookie butter
- The batter can be stored in the fridge for about 3 days before baking
- You can also freeze the baked ones. Bake them, let cool and place in freezer bags. Let them thaw before popping in the microwave for a quick breakfast during the week.
- You can keep cookie butter at room temperature for 5 days with a sealed jar and a tight fitted lid. Store in the fridge for up to a week. Bring to room temperature before enjoying!
Biscoff Donut Muffins
Equipment
- Oster hand mixer
- Cuisinart Food processor
- Home Decor
- Measuring cups and spoons
- spatula
- Standard Muffin tin
Ingredients
Donut muffins
- 4 tbsp unsalted butter room temperature
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ⅓ cup brown sugar packed
- 2 eggs
- 1½ tsp baking powder
- ¼ tsp baking soda
- 2 tsp ground cinnamon
- ¾ tsp salt
- 1½ tbsp vanilla extract
- 2⅔ cup all-purpose flour
- 1 cup milk
Cookie Butter
- 1½ cups speculoos cookies one 8 oz package
- ½ cup coconut oil
- ⅓ cup brown sugar packed
- ⅛ tsp salt
- ¾ cup evaporated milk
- ¼ tsp cinnamon
Instructions
Donut muffins
- Preheat oven to 375°. Grease one stand muffin tin with non-stick spray or line with paper cups.
- In a medium mixing bowl, cream together the butter, vegetable oil, and sugars until creamy. Add in the eggs one at a time, beating to combine.
- Stir in the baking powder, baking soda, cinnamon, salt and vanilla.
- Stir the flour into the butter mixture alternating with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- Sppon the batter evenly into the prepared pan, filling the cups nearly full.
- Bake for 15 to 17 minutes, or until they're a pale golden brown and a knife inserted into the middle of the muffins comes out clean.
- Remove them from the oven and let them cool for a couple of minutes, or until you can handle them. While they are cooling prepare your cookie butter.
Biscoff cookie butter
- Place the speculoos cookies in a food processor and pulse until they are finely ground.
- In a medium bowl, combine the remaining other ingredients.
- Pour the mixture in the food processor, over the cookie crumbs, and process until combined. Make sure to stop to scrape the sides of the bowl with a spatula. If mixture gets too thick, add a tsp of evaporated milk to reach desired consistency.
- To make a crunchy version of the cookie butter, fold in about 1 cups of the crushed cookies with a spatula.
- Dip the cooled muffins in the cookie butter and use a spatula to add extra if needed. Store the rest of the cookie butter in a mason lidded jar.
Nutrition
Fun fact of the day!
The average person will accidentally eat just under a pound of insects every year. Wow! That’s disgusting, but if you are lacking in the protein department, this should help!
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