Biscoff and White Chocolate Muffin Recipe


Enjoy Biscoff and White Chocolate - this heavenly combination is the perfect crowd pleaser coming into the holiday season! You can't go wrong with these two delicious flavours - What's better than a fluffy muffin, filled with chunks of white chocolate and loaded with creamy caramelised Biscoff spread?

This recipe makes12 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



  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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