Biscoff Banana Muffins

Make your morning extra sweet with these Biscoff banana muffins! They’re super moist and fluffy, packed with sweet, mashed bananas, and topped with a crumbly Biscoff cookie streusel and a lovely maple icing.

I’m usually a savory breakfast girl, but I’ll never say no to these Biscoff banana muffins first thing in the morning! They’re incredibly soft–almost cake-like in texture–and filled with the flavor of sweet mashed bananas. The streusel topping is perfectly crumbly and features crushed Biscoff cookies for that super sweet, caramel-y, cookie butter flavor, and it’s all finished off with a simple yet delicious maple icing. You can whip up these bakery-worthy muffins in under an hour, too, making them the perfect treat for a slow morning – savor them warm with a cup of coffee and plenty of butter!

Here are some more breakfast and brunch recipes you’ll love: Dark Chocolate Tahini Banana Bread, Strawberry Basil Scones, and Spiced Plum Cinnamon Rolls.

More quick bread and pastry recipes:

Dark Chocolate Tahini Banana Bread

Raspberry Lemon Muffins

Apple Butter Streusel Muffins

Strawberry Basil Scones

Print Recipe

Biscoff Banana Muffins

Make your morning extra sweet with these Biscoff banana muffins! They're super moist and fluffy, packed with sweet, mashed bananas, and topped with a crumbly Biscoff cookie streusel and a lovely maple icing.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Servings: 6 large muffins

Author: Abigail Bingham

Ingredients

For the muffins:

• ½ cup butter room temp
• ¾ cup granulated sugar
• 1 egg room temp
• 1 tsp vanilla extract
• 2 overripe bananas mashed
• ¾ tsp baking powder
• ¼ tsp baking soda
• 2 cups all purpose flour
• pinch of salt

For the streusel:

• 3 tbsp butter
• 4 tbsp brown sugar
• 2 tsp granulated sugar
• ⅓ cup all-purpose flour
• 2 crushed biscoff cookies

For the icing:

• ⅓ cup powdered sugar
• 2 tbsp maple syrup
• splash of milk

Instructions

• Preheat oven to 350ºF and prepare a large muffin tin with parchment paper or muffin liners.
• In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar together until fluffy and fully combined.
• Mix in the egg, vanilla, and mashed bananas until fully combined.
• In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
• Mix the dry ingredients into the wet ingredients until just combined and no streaks of flour remain.
• Make the streusel topping in a small bowl by hand-mixing the butter, brown sugar, flour, and crushed biscoff cookies together until it reaches a crumbly consistency.
• Use a cookie scoop to scoop the batter evenly into each muffin liner, then sprinkle the streusel topping onto each muffin evenly.
• Bake the muffins for about 35 minutes, or until they’ve risen and a toothpick comes out clean. Top with more Biscoff cookies if desired before eating!

Notes

• Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
• To get a beautifully crumbly streusel, use real butter, not margarine. Margarine will melt too quickly while butter will hold its shape for longer, creating those beautiful sugary crumbs!
• Make a fun icing flavor. I love the simplicity of a maple icing since it pairs so well with banana, but adding cookie butter to the icing instead would amp up the Biscoff and taste delicious!
• Add mix-ins. If you want a little crunch in your muffins, I think rich walnuts or light, nutty almonds would taste delicious with this banana & cookie butter pairing!

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