Biscoff and white chocolate muffin

Biscoff and white chocolate: you can’t go wrong with combining these two delicious flavors. A fluffy muffin, filled with chunks of white chocolate and loaded with creamy Biscoff spread


For 12 large muffins
  • 270 g Biscoff spread
  • 4 eggs + 4 egg yolks
  • 420 g caster sugar
  • 450 g sour cream
  • 300 g buttermilk
  • 3g vanilla
  • 100 g neutral vegetable oil
  • 100 g unsalted butter, melted
  • 750 g all-purpose flour
  • 16 g salt
  • 24 g baking powder
  • 8 g baking soda
  • 300 g small white chocolate chips


  • Biscoff spread
  • Biscoff cookie

Prepare in 11 steps

  • 1

    Preheat the oven to 180°C.

  • 2

    Mix the eggs and sugar together in a medium-sized bowl.

  • 3

    Add the sour cream, buttermilk, vanilla, oil and butter to the mixture.

  • 4

    In a separate, bigger bowl, mix the flour, salt, baking powder and soda.

  • 5

    Pour the wet ingredients into this bowl and mix. Make sure not to overmix the batter.

  • 6

    Once well mixed, add the chocolate chips and fold into the batter.

  • 7

    Scoop the batter into the muffin pan.

  • 8

    Bake the muffins in the oven for 30 minutes, or until fully baked and golden brown on top.

  • 9

    Let the muffins cool down

  • 10

    Once cooled down, cut a hole in the top middle and take out some of the insides of the muffin.

  • 11

    Add the Biscoff spread to a piping bag with round nozzle and pipe the spread into the hole. Add a dollop of spread on top of the muffin and place a Biscoff cookie on top.

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