Can you believe these amazing Biscoff muffins need just three ingredients?!! So incredibly easy to make and insanely delicious with a tender crumb and intense Lotus Biscoff flavour.
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There are quite a few easy recipes on Supergolden Bakes… But NONE as easy as these three ingredient Biscoff muffins!!
That’s right, only three ingredients – well four, if you decide to decorate your Lotus Biscoff muffins with some biscuit crumbs!
I have tried a few three ingredient recipes in the past with mixed results and I was really curious to see whether this one would be any good…
Spoiler alert!!! These Biscoff muffins are simply AMAZING! I could not believe how delicious and easy they are to make. They taste 100% like Lotus Biscoff (well, duh it’s the main ingredient) – caramel Speculaas yumminess!
Why go to Costa to buy a Biscoff muffin when you can bake them from scratch at home?
All you need is…
- Lotus Biscoff spread – I used smooth but am sure the crunchy one would work too. If you are in the States you might want to give this recipe a go using Trader Joe’s Speculoos Cookie Butter
- Baking powder – if you haven’t baked in a while please go buy a new pack as it loses some of its oomph after 6 months.
- Eggs – large free range eggs at room temperature
If you want to push the boat out then add some Biscoff biscuit crumbs over your muffins for a bit of crunch!
Let’s Bake Biscoff Muffins!
Full measurements and instructions can be found on the printable recipe card at the bottom of the page.
STEP 1 You need to warm your Biscoff spread until it is liquid. The easiest way to melt Biscoff spread is in the microwave for about 30-40 seconds. Make sure you remove the metallic paper sealing the jar first. If you don’t then sparks will fly, and not in a good way! Empty the jar into a mixing bowl.
STEP 2 Add the baking powder and use a wooden spoon (or this nifty dough whisk) to stir well to combine.
STEP 3 Add the eggs and beat really well until a thick glossy batter forms. The batter looks like thick caramel and not much like cake batter at this point.
STEP 4 Divide the batter between six muffin cases. I used these paper cases which are a bit larger than cupcake cases but smaller than jumbo muffin ones! Bake in a preheated oven for 30 minutes, or until the muffins are well risen and a toothpick inserted in centre comes out clean. Cool on a wire rack.
STEP 5 Drizzle the muffins with some warm Biscoff spread (or Biscoff Lotus Topping Sauce which is for serious Biscoff addicts only!). Add some biscuit crumbs if you like and eat immediately!
Lotus Biscoff Muffin Tips
With such an easy recipe there’s very little that can go wrong! Nonetheless make sure you remove the seal from the jar otherwise it will ignite in the microwave (been there, done that).
Another thing to watch out for is to make sure the Biscoff spread is not too hot otherwise the eggs will scramble, and no one wants that!
You can bake this recipe as 12 smaller Biscoff cupcakes instead if you prefer, adjusting the baking time to 20-25 minutes and using this Biscoff buttercream I used to top my gingerbread cupcakes. You can also bake this as a small round or loaf cake if you like!
Take a look at my other Biscoff Recipes
- Biscoff Loaf Cake
- No Bake Biscoff Cheesecake
- Biscoff Cookie Bars
- Biscoff Brownies – delicious Cookie Butter Brownies
- Lotus Biscoff Traybake
- Biscoff Cake with Cookie Butter Buttercream
3 Ingredient Biscoff Muffins
- 400 g 1 jar smooth Biscoff spread
- 2 tsp baking powder
- 2 large eggs lightly beaten
- 2 tbsp Biscoff spread (usually there's some left in the jar)
- 4 Lotus Biscoff biscuits crumbled
- Preheat the oven to 180C (350F) and line a muffin tin with paper cases.
- Remove ALL the metallic paper seal from your Biscoff spread jar and microwave for 40 seconds. Empty the contents of the jar into a mixing bowl.
- Add the baking powder and use a wooden spoon (or this nifty dough whisk) to stir well to combine.
- dd the eggs and beat really well until a thick glossy batter forms. The batter looks like thick caramel and not much like cake batter at this point.
- Divide the batter between the muffin cases and bake for 30 minutes, or until the muffins are well risen and a toothpick inserted in centre comes out clean. Cool on a wire rack.
- Drizzle the muffins with some warm Biscoff spread (the dregs from the jar you used earlier). Add some biscuit crumbs if you like and eat immediately!