Cookie Butter Crumb Muffins Recipe

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Cookie Butter Crumb Muffins are slightly sweet and smoky. What a great treat for breakfast or a snack!  


FOR THE CRUMB TOPPING: – 1/2 cup (60g) all-purpose flour – 1/4 cup (50g) firmly packed light brown sugar – 1/4 teaspoon ground cinnamon – pinch of salt – 3 tablespoons (42g) unsalted butter, cold and cut into 1/2-inch cube FOR THE MUFFINS: – 1 & 3/4 cups (210g) all-purpose flour – 1 teaspoon baking powder – 1/2 teaspoon salt – 1/4 cup (57g) unsalted butter, softened – 1/2 cup (100g) firmly packed light brown sugar – 1/2 cup (140g) cookie butter (such as Biscoff or Trader Joe's Speculoos Cookie Butter) – 1 large egg – 1/2 teaspoon vanilla extract – 3/4 cup milk

TO TOPPING CRUMB: Mix flour, brown sugar, cinnamon, and salt in a medium basin.  

Step 1 


Add butter and mix with a pastry blender, fork, or fingertips until crumbs form. Set aside.  

Step 2

MAKE MUFFINS: Preheat oven to 375°F. Standard 12-cup muffin pan, line or grease. Mix flour, baking powder, and salt. Set aside.  

Step 3

Beat butter, brown sugar, and cookie butter with a medium-speed electric mixer until mixed. Add egg and vanilla, stir thoroughly.  

Step 4

Lower mixer speed. Three portions of flour mixture and two portions of milk are added. Just blend.  

Step 5

Use roughly 3 teaspoons of batter per muffin cup. (A 3-tablespoon scoop works great.) Top muffin batter with crumb topping.  

Step 6

Bake 20–25 minutes until muffins are lightly browned and a pick inserted into the centre comes out clean.  

Step 7

Let muffins cool in pan for 10 minutes. Place them on a wire rack to finish cooling.  

Step 8

Also See

Also See

Cinnamon Roll Cream Cheese Coffee Cake Recipe