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donut muffins

Biscoff Donut Muffins

Adapted from King Arthur Flour
Cinnamon donut muffin are sweet and moist and topped with Bisoff cookie butter.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 12 people
Calories 441 kcal


  • Oster hand mixer
  • Cuisinart Food processor
  • Home Decor
  • Measuring cups and spoons
  • spatula
  • Standard Muffin tin


Donut muffins

  • 4 tablespoon unsalted butter room temperature
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • cup brown sugar packed
  • 2 eggs
  • teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • tablespoon vanilla extract
  • 2⅔ cup all-purpose flour
  • 1 cup milk

Cookie Butter

  • cups speculoos cookies one 8 oz package
  • ½ cup coconut oil
  • cup brown sugar packed
  • teaspoon salt
  • ¾ cup evaporated milk
  • ¼ teaspoon cinnamon


Donut muffins

  • Preheat oven to 375°. Grease one stand muffin tin with non-stick spray or line with paper cups.
    donut muffins
  • 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.
    donut muffins
  • Stir the flour into the butter mixture alternating with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
    donut muffins
  • Sppon the batter evenly into the prepared pan, filling the cups nearly full.
    donut muffins
  • 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 teaspoon 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.


Serving: 12peopleCalories: 441kcalCarbohydrates: 56gProtein: 6gFat: 22gSaturated Fat: 16gCholesterol: 44mgSodium: 368mgPotassium: 180mgFiber: 1gSugar: 26gVitamin A: 229IUVitamin C: 1mgCalcium: 133mgIron: 3mg
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