I’m a little late to the cookie butter craze, and I freely admit it.
At the moment my pantry holds five jars of Trader Joe’s speculoos cookie butter… is that excessive?
I only discovered cookie butter a few weeks ago during a rare, focused grocery trip to Whole Foods. My list was full of baking ingredients (no surprise there), and as I wandered the aisles scanning sugars, spices, and nuts, I suddenly noticed a familiar name: cookie butter. I’d seen it on blogs but never tried it. I bought a jar, got home, and tasted it.
Instant love. The flavor is warm and spiced, reminiscent of graham crackers with the smooth, spreadable texture of peanut butter. Immediately my mind raced through possibilities: cookies, blondies, cake, frosting, cupcakes—the list goes on. But truthfully, I almost preferred to sit and eat it straight from the jar with a spoon, which I happily did the day I opened my first jar. It’s that good on its own.
These muffins are the perfect way to showcase cookie butter. They’re incredibly flavorful and hold just the right balance of sweet and salty, with a moist crumb from the cookie butter itself. I brought a dozen to work and kept hearing praise about them for days—people really loved these.
Despite the cookie butter, the muffins aren’t overly sweet. The ingredients are balanced so the cookie-butter flavor shines without overwhelming the batter. A bonus: your house will smell amazing while they bake.
Read through the recipe before you start, gather your ingredients, and enjoy baking. These make a lovely breakfast treat or an indulgent snack.
Cookie Butter Muffins
20 minutes
25 minutes
45 minutes
Ingredients
For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup dark brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ cup unsalted butter cold and cubed
For the Cookie Butter Muffins:
- 1¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon coarse sea salt
- ¼ cup unsalted butter softened
- ½ cup dark brown sugar
- ½ cup speculoos cookie butter
- 1 large egg
- ½ teaspoon vanilla extract
- ¾ cup milk
Instructions
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Make the crumb topping: Whisk the flour, brown sugar, cinnamon, nutmeg, and a pinch of salt in a medium bowl. Add the cold, cubed butter and cut it in with a pastry blender or fork until the mixture resembles coarse crumbs. Set aside.
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Preheat the oven to 375°F. Line or grease a muffin pan.
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Make the muffins: Whisk the flour, baking powder, and salt together in a bowl and set aside.
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In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the softened butter, brown sugar, and cookie butter on medium speed until combined. Add the egg and vanilla and mix until incorporated.
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Lower the mixer speed and add the dry ingredients and milk in three alternating additions, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
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Spoon about 4–5 tablespoons of batter into each muffin cup. Sprinkle the crumb topping over the batter, using as much as you like.
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Bake 20–25 minutes, or until the muffins are lightly browned and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 560kcal |
Carbohydrates: 75g |
Protein: 8g |
Fat: 25g
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