Air Fryer Biscoff Cream Cheese Muffins Recipe

Okay, let’s dive into the world of utterly irresistible Air Fryer Biscoff Cream Cheese Muffins! My family absolutely adores anything with Biscoff, and the moment I pulled these golden-brown beauties from the air fryer, the kitchen was filled with that signature caramelized, spiced cookie aroma. The first bite was pure bliss – a tender, moist muffin crumb infused with Biscoff, giving way to a creamy, tangy pocket of Biscoff-swirled cream cheese. My kids declared them “the best muffins ever,” and my husband, usually a man of few words when it comes to sweets, actually asked for a second one immediately. The air fryer not only made them incredibly quick to bake but also gave them a delightful, slightly crisp exterior that contrasted beautifully with the soft interior. These have become a go-to for a special weekend breakfast or a comforting afternoon treat.

The Allure of Air Fryer Biscoff Cream Cheese Muffins

There’s something magical about the combination of Lotus Biscoff’s unique caramelized biscuit flavor and the rich, tangy smoothness of cream cheese. When these two powerhouses meet within a tender, fluffy muffin, baked to perfection in the convenience of an air fryer, you get a treat that’s truly hard to resist. Air fryer baking has revolutionized quick treats, offering a faster preheat, more even cooking for small batches, and a wonderfully crisp exterior that ovens sometimes struggle to achieve without overbaking. These muffins are the epitome of comfort, indulgence, and modern baking convenience.

Why You’ll Love This Air Fryer Recipe

• Irresistible Flavor: The deep, sweet, and slightly spiced notes of Biscoff spread and crushed cookies, paired with creamy, tangy cream cheese, create a taste sensation.
• Perfect Texture: A moist, tender muffin crumb with a delightful pocket of smooth cream cheese filling, all crowned with a satisfyingly crisp top thanks to the air fryer.
• Quick & Easy: Air fryers heat up fast and cook efficiently, meaning you can have these delicious muffins ready in a fraction of the time it would take in a conventional oven.
• Small Batch Friendly: Perfect for when you want a few fresh muffins without committing to a large dozen.
• Visually Appealing: The golden-brown tops, perhaps with a Biscoff drizzle or cookie crumble, make these muffins as beautiful as they are delicious.

Understanding Your Ingredients: The Key to Muffin Perfection

Before we jump into the recipe, let’s briefly touch upon the star players and why they matter:

• Biscoff Spread: This is the heart of our muffin’s flavor. Made from Lotus Biscoff cookies, it provides a unique caramelized, spiced sweetness.
• Cream Cheese: Opt for full-fat, block-style cream cheese for the best texture and richness in the filling. Ensure it’s properly softened to avoid lumps.
• All-Purpose Flour: The structural backbone of our muffins. Proper measurement (spoon and level method) is key to avoiding dense muffins.
• Leavening Agents (Baking Powder): This is what gives our muffins their rise and fluffy texture. Ensure your baking powder is fresh for optimal results.
• Sugar: Provides sweetness and contributes to the tender crumb and golden browning.
• Egg: Binds the ingredients, adds richness, and contributes to the structure.
• Fat (Oil or Melted Butter): Adds moisture and tenderness. Oil tends to make muffins moister for longer, while butter adds a richer flavor.
• Liquid (Milk): Hydrates the dry ingredients and contributes to a soft crumb.
• Vanilla Extract: Enhances all the other flavors in the muffin and filling.

Air Fryer Biscoff Cream Cheese Muffins: The Complete Recipe

Get ready to delight your taste buds with these incredible air-fried treats!

Yields: 6 standard-sized muffins
Prep time: 20 minutes
Cook time: 15-18 minutes

Ingredients:

For the Biscoff Cream Cheese Filling:

• 4 oz (113g) full-fat cream cheese, softened to room temperature
• 2 tablespoons (30g) granulated sugar
• 1 tablespoon Biscoff spread (smooth or crunchy)
• 1/4 teaspoon vanilla extract
• 1 egg yolk (optional, for extra richness)

For the Biscoff Muffin Batter:

• 1 1/4 cups (150g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg, at room temperature
• 1/2 cup (120ml) milk (whole milk or 2% recommended), at room temperature
• 1/4 cup (60ml) vegetable oil (or melted and cooled unsalted butter)
• 1 teaspoon vanilla extract
• 1/4 cup (60g) Biscoff spread (smooth or crunchy), slightly warmed if stiff

For the Topping (Optional but Recommended):

• 2-3 Lotus Biscoff cookies, crushed
• Extra Biscoff spread, melted, for drizzling

Equipment:

• Air Fryer
• 6 silicone muffin liners (preferred for air fryers) or sturdy paper liners
• Mixing bowls
• Whisk
• Spatula
• Small cookie scoop or spoon

Step-by-Step Instructions to Air Fryer Biscoff Heaven

Follow these simple steps to create your delicious Biscoff cream cheese muffins.

1. Prepare the Air Fryer and Liners:
* If your air fryer model requires preheating, preheat it to 330°F (165°C) for about 3-5 minutes.
* Place your silicone muffin liners (or sturdy paper liners) into the air fryer basket. If using paper liners, you might need a muffin pan that fits your air fryer or use double liners to ensure they hold their shape. Silicone liners are generally best as they are sturdy and reusable.

2. Make the Biscoff Cream Cheese Filling:
* In a small bowl, combine the softened cream cheese, 2 tablespoons of granulated sugar, 1 tablespoon of Biscoff spread, vanilla extract, and egg yolk (if using).
* Beat with a fork or a small whisk until smooth and well combined. Try not to incorporate too much air. Set aside.

3. Mix the Dry Ingredients for the Muffins:
* In a medium-sized mixing bowl, whisk together the all-purpose flour, 1/2 cup of granulated sugar, baking powder, and salt. This helps to distribute the leavening agent evenly and break up any lumps in the flour.

4. Mix the Wet Ingredients for the Muffins:
* In a separate bowl or large measuring cup, whisk together the large egg, milk, vegetable oil (or melted butter), and 1 teaspoon of vanilla extract until well combined.

5. Combine Wet and Dry Ingredients:
* Pour the wet ingredients into the dry ingredients.
* Gently fold together with a spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing develops gluten and can lead to tough muffins.

6. Incorporate the Biscoff Spread into the Batter:
* Add the 1/4 cup of Biscoff spread to the muffin batter. If it’s very stiff, you can warm it slightly in the microwave for 10-15 seconds to make it easier to swirl.
* Gently fold it into the batter a few times to create swirls. Don’t fully mix it in; you want visible streaks of Biscoff.

7. Assemble the Muffins:
* Spoon about 1 tablespoon of the muffin batter into the bottom of each prepared muffin liner.
* Add a dollop (about 1 heaping teaspoon) of the Biscoff cream cheese filling on top of the batter in the center of each muffin.
* Top with the remaining muffin batter, dividing it evenly among the liners, covering the cream cheese filling. Fill the liners about two-thirds to three-quarters full to allow room for rising.

8. Add Optional Topping:
* If desired, sprinkle the tops of the muffins with crushed Biscoff cookies.

9. Air Fry the Muffins:
* Carefully place the filled muffin liners into the preheated air fryer basket. Depending on the size of your air fryer, you may need to bake them in batches. Ensure there’s some space around the liners for air to circulate.
* Air fry at 330°F (165°C) for 15-18 minutes.
* Check for doneness around the 15-minute mark. Muffins are done when a toothpick inserted into the cakey part (avoiding the cream cheese center) comes out clean or with a few moist crumbs. The tops should be golden brown.
* Air fryer cooking times can vary depending on the model, so keep an eye on them. If they are browning too quickly, you can reduce the temperature slightly.

10. Cool and Serve:
* Once cooked, carefully remove the muffins from the air fryer basket using tongs or oven mitts.
* Let them cool in the liners for a few minutes before transferring them to a wire rack to cool further. The cream cheese filling will be very hot.
* If desired, once slightly cooled, drizzle with additional melted Biscoff spread.
* Serve warm or at room temperature.

Nutrition Facts (Approximate)

• Servings: 6 muffins
• Calories per serving (1 muffin): Approximately 380-450 calories.

Disclaimer: Nutritional information is an estimate and can vary depending on the specific brands of ingredients used, precise measurements, and any substitutions made. The inclusion of the egg yolk in the filling will slightly increase the calorie and fat content.

Preparation and Cooking Time Summary

• Preparation Time: 20 minutes (includes mixing batter and filling)
• Cooking Time: 15-18 minutes per batch in the air fryer
• Total Time: Approximately 35-40 minutes (excluding extensive cooling time)

How to Serve Your Air Fryer Biscoff Cream Cheese Muffins

These muffins are delightful on their own, but here are some ideas to elevate your serving experience:

• Warm Delight:
  • Serve them slightly warm for the ultimate gooey Biscoff and melted cream cheese experience.
  • Reheat briefly in the air fryer (1-2 minutes at 300°F/150°C) or microwave (10-15 seconds) if serving later.
• With a Hot Beverage:
  • Perfect alongside a cup of freshly brewed coffee.
  • A lovely companion to a mug of tea (black, chai, or even a spiced herbal tea).
  • Kids will love them with a glass of cold milk or warm hot chocolate.
• As a Dessert:
  • Drizzle generously with extra melted Biscoff spread.
  • Add a dollop of whipped cream or a small scoop of vanilla ice cream for an indulgent treat.
• For Breakfast or Brunch:
  • A wonderful addition to a brunch spread.
  • A special weekend breakfast treat that feels luxurious yet is easy to make.
• Garnish Options:
  • Dust with powdered sugar for an elegant touch.
  • Sprinkle with more crushed Biscoff cookies just before serving for added crunch.

Additional Tips for Muffin Success

1. Room Temperature Ingredients are Key: Ensure your egg, milk, and especially cream cheese are at room temperature. This helps them combine more easily and results in a smoother batter and filling, leading to a lighter, fluffier muffin. Cold ingredients can cause the batter to curdle or be lumpy.
2. Don’t Overmix the Batter: This is the golden rule of muffin making! Mix the wet and dry ingredients until just combined. A few lumps are okay. Overmixing develops the gluten in the flour, resulting in tough, dense, and chewy muffins instead of light and tender ones.
3. Use Silicone Liners for Best Results: Silicone muffin liners are ideal for air fryers. They are sturdy, prevent sticking, promote even baking, and are reusable. If using paper liners, opt for high-quality, greaseproof ones, and consider using two per muffin or placing them in an air-fryer-safe muffin tin to maintain their shape.
4. Know Your Air Fryer: Air fryer models vary in wattage and cooking efficiency. The first time you make these, monitor them closely towards the end of the cooking time. You might need to adjust the temperature or time slightly for subsequent batches to achieve your perfect muffin.
5. Proper Cooling: Allow the muffins to cool in the liners for a few minutes after removing them from the air fryer. The cream cheese filling will be molten hot. Then, transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.

Frequently Asked Questions (FAQ)

Q1: Can I make these muffins in a conventional oven if I don’t have an air fryer?
A1: Absolutely! To bake in a conventional oven, preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners. Prepare the batter and filling as directed. Fill the liners and bake for 18-22 minutes, or until a toothpick inserted into the cakey part comes out clean. You will likely get more muffins (around 10-12) with the same recipe quantity when baking in a conventional oven due to slightly different rise and spread.

Q2: How should I store leftover Biscoff Cream Cheese Muffins?
A2: Due to the cream cheese filling, these muffins should be stored in an airtight container in the refrigerator. They will keep well for up to 3-4 days. For best taste and texture, you can let them come to room temperature or gently reheat them before serving (see “How to Serve” for reheating tips).

Q3: Can I make these muffins gluten-free?
A3: Yes, you can try making them gluten-free by substituting the all-purpose flour with a good quality 1:1 gluten-free baking flour blend (one that contains xanthan gum). Ensure your Biscoff spread and cookies are also certified gluten-free if Celiac disease or severe intolerance is a concern (original Lotus Biscoff products contain wheat). The texture might be slightly different, but they should still be delicious.

Q4: My muffins turned out dense and tough. What did I do wrong?
A4: The most common culprit for dense muffins is overmixing the batter. When you overmix, you develop too much gluten in the flour, leading to a tough texture. Mix only until the wet and dry ingredients are just combined – a few lumps are perfectly fine. Another reason could be using cold ingredients or mismeasuring the flour (scooping directly from the bag packs it too tightly).

Q5: Can I freeze these Air Fryer Biscoff Cream Cheese Muffins?
A5: Yes, you can freeze these muffins. Allow them to cool completely first. Then, wrap each muffin individually in plastic wrap, followed by a layer of aluminum foil, or place them in a freezer-safe airtight container or bag. They can be frozen for up to 2-3 months. To serve, thaw them overnight in the refrigerator or at room temperature. You can then refresh them in a warm oven or air fryer for a few minutes.

Enjoy baking and devouring these delightful Air Fryer Biscoff Cream Cheese Muffins! They are sure to become a new favorite in your household.

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