Banana Cookie Butter Muffins

Who doesn’t love banana muffins?! I know I do! But then you add my favorite sweet treat of all time aka Biscoff cookie butter and you blow regular old banana muffins out of the park! This recipe came to be one day when I noticed I had a bunch of bananas that were getting way too ripe and my husband had just happened to send me a recipe he saw online for Nutella Banana Bread and I had this idea pop in my head for Cookie Butter Banana Bread, which then turned into Banana Cookie Butter Muffins!

Tips & Tricks:

• Make sure and use very ripe bananas! The ones in the above picture are just ripe enough, they could have even used another day or two of ripening. This will ensure the banana flavor will really come through and make the muffins extra sweet!
• You can also make jumbo muffins out of these, that’s what I did for this particular batch and it made 8 jumbo muffins. Just increase the baking time by a couple minutes and dollop a tablespoon of Biscoff per muffin instead of a 1/2 tablespoon.

Banana Cookie Butter Muffins

---

• Author: shaemakes
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 14–16 muffins 1x

Print Recipe

Pin Recipe

Description

Classic banana muffins with a sweet twist! These homemade banana muffins are swirled with Biscoff cookie butter and will quickly become your new favorite!

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 3 large ripe bananas, mashed
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1/2 cup butter, melted
• 1/4 cup sour cream, room temperature
• 1 tsp vanilla extract
• 1/2 cup crunchy Biscoff + 7 tbsp reserved

---

Instructions

1. Preheat oven to 375 degrees.
2. In a medium sized mixing bowl add flour, baking powder, baking soda, salt and cinnamon. Stir until combined.
3. In a separate medium sized bowl add melted butter, eggs, brown sugar, sugar, sour cream, and vanilla extract. Whisk until smooth.
4. Add the mashed bananas to the wet mixture and stir until combined.
5. Fold the wet mixture into the flour mixture until no flour streaks remain.
6. Gently fold in 1/2 cup crunchy Biscoff so that its swirled throughout the batter but not completely mixed in.
7. Spray a standard muffin tin pan with cooking spray or line with cupcake liners.
8. Fill each muffin tin 2/3 full with batter. If you only have one pan, you will have to work in batches, if you have two pans you can utilize both pans to bake all the muffins at the same time.
9. Once all the muffin tins are full, dollop roughly 1/2 tbsp of Biscoff spread into the center of each muffin. Repeat until all muffins have Biscoff.
10. Bake in a preheated oven for 14-18 minutes or until a toothpick entered in the muffin comes out with a few most crumbs on it. (Enter the toothpick to the side of the Biscoff to be able to tell if its done, otherwise you will just end up with melted Biscoff all over your toothpick and won’t be able to tell if it’s done.
11. Remove and let cool 10-15 minutes before eating.

Keywords: Muffins, Banana Muffins, Cookie Butter, Biscoff, Cookie Butter Muffins, Biscoff Muffins, Homemade Banana Muffins, Banana Biscoff Muffins