• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
MikeBakesNYC
  • Recipes
    • Recipe Index
    • Bars
    • Breads
    • Brownies
    • Cakes
      • Bundt Cakes
      • Cheesecakes
      • Cupcakes
      • Layer Cakes
      • Sheet & Snack Cakes
    • Cinnamon Rolls
    • Cookies
    • Donuts
    • Ice Cream
    • Macarons
    • Muffins & Scones
    • Pies & Tarts
    • Savory
  • How To's & Resources
  • Cookbooks
  • Products
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • How To's & Resources
  • Cookbooks
  • About
  • Products
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Muffins & Scones

    Cookie Butter Muffins

    By Mike Johnson ⁠— January 26, 2019 (Updated September 9, 2022) — 5 Comments

    5 from 2 votes

    Jump to Recipe Leave a Comment

    This post may contain affiliate links. Read my Disclosure page.

    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
    Print Recipe
    5 from 2 votes

    Cookie Butter Muffins

    Prep Time20 minutes mins
    Cook Time25 minutes mins
    Total Time45 minutes mins
    Course: Breakfast
    Cuisine: American
    Keyword: Cookie Butter, Muffins
    Servings: 6 jumbo muffins
    Calories: 560kcal
    Author: Mike Johnson

    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

    • 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.

    Nutrition

    Serving: 1muffin | Calories: 560kcal | Carbohydrates: 75g | Protein: 8g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 229mg | Potassium: 221mg | Fiber: 1g | Sugar: 35g | Vitamin A: 562IU | Calcium: 108mg | Iron: 3mg
    Did you try this recipe?Tag @mikebakesnyc and use the hashtag #mikebakesnyc!

    MikeBakesNYC LLC owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this website unless authorization is given. If you enjoyed the recipe and would like to publish it on your site, please re-write it in your own words, and link back to my site and recipe page. Read my Disclosure page. This post may contain affiliate links.

    Filed Under

    Muffins & Scones
    « Blood Orange & Mandarin Galette
    Red Velvet Macarons »

    Share this recipe

    64 shares

    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

      Rate this Recipe + Leave a Review Cancel reply

      If you made this recipe, I'd love for you to leave a rating + review below to let me know how you liked it! If you have any questions, please feel free to leave those below too!

      Thanks,
      Mike

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. HoVidos

      April 19, 2020 at 12:15 am

      Pretty nice post. I just stumbled upon your blog and wished to say that I have really enjoyed surfing around your blog posts.
      In any case I will be subscribing to your rss feed and I hope you write again very soon!

      Reply
    2. Iva Pickerell

      August 11, 2019 at 3:16 am

      How much cinnamon do you add to the crumb topping? Cinnamon is noted in the instructions but not the ingredients. Thank you ?

      Reply
      • Michael Johnson

        August 18, 2019 at 4:03 am

        Ahh! So sorry, & thanks for catching! It's ¼ teaspoon of cinnamon. 🙂

        Reply
    3. TaLisa Agayev

      April 29, 2019 at 10:13 pm

      Great post! I recently discovered you kn Instagram and immediately clicked follow! I love your content! I am definitely going to try this recipe, it sounds fantastic! Thank you for sharing! Keep creating!

      Reply
      • Michael Johnson

        June 03, 2019 at 10:49 am

        Aw thank you! And let me know how it turns out!

        Reply

    Primary Sidebar

    Hi, I'm Mike!

    I’m the recipe developer, food photographer, and 3x cookbook author behind Mike Bakes NYC. More about me!

    Footer

    Privacy Policy | Editorial Policy

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2025

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.