I just made these Biscoff streusel banana muffins and you need to know about them. They’re fluffy and moist, with that sweet banana taste, but then you get this swirl of Biscoff spread in the middle and a crunchy cookie crumble on top. It’s a pretty unique banana muffin recipe, honestly.
The key to getting them so tender is using really ripe bananas – the spottier the better for maximum sweetness and moisture. You’ll definitely recognise that distinct Biscoff taste in every bite.
I think these are my new favourite thing to make! They come together pretty easily, so you don’t need a ton of time to whip up a batch of these bakery style banana muffins. 🙂
Why you’ll love this recipe
- Flavour combination: You get the classic sweet banana muffin taste, but with the distinct spiced cookie butter notes from the Biscoff spread and streusel.
- Texture contrast: The muffins are soft and moist, with a gooey Biscoff centre, topped with a crunchy Biscoff streusel.
- Simple to make: These easy Biscoff banana muffins with streusel topping don’t require any special techniques or equipment beyond standard baking tools.
Ingredients
- all-purpose flour
- baking powder
- baking soda
- salt
- ground cinnamon
- ground nutmeg
- mashed bananas
- unsalted butter, melted
- packed light brown sugar
- large egg, at room temperature
- vanilla extract
- milk
- Biscoff spread
- Biscoff cookies, crushed
- granulated white sugar
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- 12-cup muffin pan
- Paper muffin liners (or nonstick cooking spray)
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Cookie scoop or two large spoons
- Cooling rack
- Toothpick
Tips for making Biscoff Streusel Banana Muffins
Spotty bananas are best: The riper your bananas are, the sweeter and more moist your homemade Biscoff banana muffins will be. Look for ones that are really dark and soft.
Don’t overmix: For fluffy banana muffins, gently fold the dry into the wet ingredients until just combined. Overmixing develops gluten too much, which can make your muffins tough instead of tender. Same goes for the streusel – gently toss with a fork to keep it crumbly.
Prevent soggy bottoms: If you use paper liners, pop a tiny pinch of uncooked rice into the bottom of each muffin pan well before adding the liner. It helps absorb extra moisture during baking and keeps the bottoms nice and dry.
Perfect Biscoff swirl: When you add the Biscoff spread, try to keep it in the centre of the batter in each cup. This helps ensure you get that yummy pocket of Biscoff cookie butter in every bite.
Biscoff Streusel Banana Muffins FAQs
Can I use frozen bananas for this recipe?
Yes, you absolutely can! Just make sure they’re thawed completely and any excess liquid is drained. Thawed frozen bananas will work great for these Biscoff streusel banana muffins.
How should I store these muffins?
Keep them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months. Just thaw them on the counter or warm them slightly before enjoying.
Can I skip the Biscoff spread swirl in the batter?
You can, but that Biscoff cookie butter swirl is part of what makes these muffins so special and adds a unique banana muffin flavour. If you omit it, the muffins will still be good, just without that extra burst of flavour in the centre.
My streusel isn’t clumpy, it’s pasty. What happened?
This usually means you overmixed the streusel ingredients after adding the melted butter. Just gently toss it with a fork until crumbs form, don’t stir too vigorously, to get that ideal Biscoff cookie butter crumble.
Hope you love these!! If you make these biscoff streusel banana muffins, tag @theflournook on social media and leave a review below to let me know how they turned out. You can also pin this recipe to save it for later using the button on the recipe card, the buttons above or below the post, or on any of the photos above.
Happy baking!
For more biscoff dessert recipes, check out these:
You may also like
Biscoff Streusel Banana Muffins
- Total Time: 47 minutes
- Yield: 12 muffins 1x
Description
Turn those overripe bananas into these Biscoff Streusel Banana Muffins – an easy and soft dessert!
Ingredients
Muffins:
- 1 1/2 cups (180 grams) all-purpose flour
- 1 teaspoon (4 grams) baking powder
- 1 teaspoon (4 grams) baking soda
- 1/2 teaspoon (3 grams) salt
- 1 teaspoon (2.5 grams) ground cinnamon
- 1/4 teaspoon (0.5 grams) ground nutmeg
- 1 1/2 – 2 cups mashed bananas (from 3-4 medium ripe bananas)
- 1/4 cup (56 grams) unsalted butter, melted
- 1/2 cup (100 grams) packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon (5 grams) vanilla extract
- 2 tablespoons (30 grams) milk
- 1/4 cup (60 grams) Biscoff spread
Biscoff Streusel:
- 110 grams Biscoff cookies, crushed
- 1/2 cup (60 grams) all-purpose flour
- 1/4 cup (50 grams) packed light brown sugar
- 2 tablespoons (25 grams) granulated white sugar
- 1/4 teaspoon (1.5 grams) salt
- 1/4 cup (56 grams) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or spray it generously with nonstick cooking spray.
- In a small mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- In a large mixing bowl, mash your ripe bananas. Add the melted butter, packed brown sugar, room temperature egg, vanilla extract, and milk. Mix these wet ingredients together until they’re fully combined.
- Pour the dry flour mixture into the wet banana mixture. Stir gently with a rubber spatula until just combined. A few lumps are totally fine, don’t overmix!
- Scoop about 2 tablespoons of muffin batter into each prepared muffin liner. Drop 1 teaspoon of Biscoff spread right into the center of the batter in each cup. Top that Biscoff swirl with another tablespoon of muffin batter.
- In a separate small mixing bowl, whisk together the crushed Biscoff cookies, all-purpose flour, packed brown sugar, granulated white sugar, and salt until everything is evenly distributed.
- Pour the melted butter over the dry streusel mixture. Use a fork to toss and combine the ingredients until you have a crumbly, clumpy mixture. Be careful not to overmix, or it might become pasty instead of crumbly.
- Sprinkle a generous amount (about 1-2 spoonfuls) of the Biscoff streusel over the top of each muffin. Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely before enjoying.
Notes
- The riper your bananas, the better! Those super spotty, almost black bananas are your best friends here. They’ll give your muffins maximum sweetness and moisture.
- Whether it’s the muffin batter or the streusel, resist the urge to overmix! For the muffins, overmixing leads to tough muffins. For the streusel, it turns clumpy crumbs into a sad paste. Gently combine and stop when just mixed.
- If you’re using paper muffin liners, try dropping a tiny pinch of uncooked rice into the bottom of each muffin pan well before you add the liners. This little trick absorbs any excess oil during baking and helps prevent soggy bottoms!
- Prep Time: 25 mins
- Cook Time: 22 mins
- Category: Muffins
Leave a Reply