I am so late to the cookie butter party. And for that, I deeply apologize.
My pantry currently has 5 jars of Trader Joe’s speculoos cookie butter though… Is that too many?
I didn’t discover cookie butter until a couple of weeks ago when I went to Whole Foods with a grocery list in hand, which is a rare occurrence for me (it contained almost all baking ingredients… shocker!).
I was wandering the aisles looking at sugars, spices, and various nuts… and then suddenly I saw it. Cookie butter. A name I’d seen appearing more and more on food blogs but had yet to taste. I figured why not? I made the purchase, returned home, and tasted it.
Love. Love at first bite. Oh, the possibilities.
The flavor reminded me of like spiced graham crackers almost but with the consistency of peanut butter! I thought of cookies, blondies, cake, frosting, cupcakes… the list really goes on and on. The thing is, though, in the end I’d almost rather just sit there and eat it with a spoon like I did on the day I purchased my first jar. It’s so good by itself.
Enter these muffins… these muffins are SO delicious. I took a dozen to work, and a week later everyone was still telling me how good they were.
You might be thinking that these muffins are going to be really sweet because of the cookie butter spread, but the ingredients are perfectly balanced. There’s just the right amount of salty, cookie butter-y sweet. And it really lends a nice moistness to the muffins (yeah, I said it) Bonus: your whole house is going to smell like cookie butter!
As always, read the recipe before beginning and keep an eye out for the next recipe! 😉 Have fun and get baking!
Cookie Butter Muffins
For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup dark brown sugar
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ¼ cup unsalted butter cold and cubed
For the Cookie Butter Muffins:
- 1¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp coarse sea salt
- ¼ cup unsalted butter softened
- ½ cup dark brown sugar
- ½ cup speculoos cookie butter
- 1 large egg
- ½ tsp vanilla extract
- ¾ cup milk
- Make the crumb topping: Whisk together the flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Add the cubed butter, and mix with a pastry blender or a fork until the mixture forms crumbs, then set aside.
- Preheat oven to 375°F. Line or grease muffin pan.
- Make the muffins: Whisk together the flour, baking powder, and salt; then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the butter, brown sugar, and cookie butter on medium speed until thoroughly combined. Add the egg and vanilla, and mix until incorporated.
- Reduce the mixer speed to low and alternate adding the dry ingredients and the milk in three portions (be sure to start and end with adding the dry ingredients). Mix until just combined.
- Divide the batter amongst the muffin cups, using about 4-5 tablespoons of batter in each cup. Sprinkle the desired amount of crumb topping over the muffin batter.
- Bake 20 – 25 minutes, or until the muffins are lightly browned and a toothpick inserted into the center comes out clean. Cool the muffins in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
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