Last updated on May 18th, 2024 at 01:18 pm
There’s something truly magical about the aroma of freshly baked goods wafting through the kitchen. And when it comes to baking, banana muffins are a classic favorite that never disappoints. But what if we told you there’s a way to take these beloved muffins to the next level? This easy banana muffin recipe with cookie butter will soon be your go-to muffin recipe.
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What is Cookie Butter?
Cookie butter, also known as speculoos spread, is a rich and creamy spread made from crushed spiced cookies. It’s like a dreamy fusion of cookies and nut butter, offering a unique blend of sweetness and warmth. The cookies used to make cookie butter are typically speculoos cookies, a type of spiced shortcrust biscuit.
The process of making cookie butter involves grinding the cookies into a fine powder and combining it with other ingredients such as oil, sugar, and sometimes additional spices. The result is a smooth, velvety spread that can be likened to a spiced version of peanut or almond butter, but with a distinct cookie flavor.
Where to Find Cookie Butter
Cookie butter has gained immense popularity in recent years, making it readily available in many grocery stores and online retailers. You can find it in jars, usually in the aisle with the peanut butter. Some well-known brands that produce cookie butter include Lotus Biscoff and Trader Joe’s. Personally, I prefer Trader Joe’s brand. Just like peanut butter, you can usually find a crunchy and smooth variety in grocery stores.
How to Make Banana Muffins with a Cookie Butter Swirl
Now that you know a little bit about the magic of cookie butter, it’s time to bring this delightful ingredient into your banana muffin recipe. The combination of the comforting banana flavor and the spiced allure of cookie butter creates an unforgettable taste experience that’s perfect for breakfast, snacks, or any time you’re craving a treat.
Pro-Tip: Use non-stick or foil liners for your muffins if you’re using them. Banana muffins tend to stick to paper muffins, and then you miss out on some banana-y goodness!
Ingredients:
- 3 ripe bananas, mashed, room temperature
- 1/3 cup coconut oil, melted
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup milk, room temperature
- 1/2 cup cookie butter (slightly melted)
- Extra cookie butter for muffin filling
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with non-stick or foil liners.
- Mix Wet Ingredients: In a mixing bowl, combine the mashed bananas, coconut oil, granulated sugar, vanilla extract and egg. Make sure all ingredients are at room temperature so that the coconut oil does not get cold and chunky. Mix well until the ingredients are thoroughly combined and the mixture is slightly creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to over-mix. The batter will be slightly lumpy, which is okay.
- Swirl in the Cookie Butter: Gently heat the cookie butter in the microwave for a few seconds (around 20 worked for me) to soften it slightly. Drop spoonfuls of the softened cookie butter onto the muffin batter. Use a toothpick or a knife to gently swirl the cookie butter into the batter, creating a marbled effect.
- Fill Muffin Cups: Spoon the muffin batter into the prepared muffin cups, filling each cup about two-thirds full.
- Add cookie butter filling (Optional): Using the small end of a melon baller, scoop a small dollop of cookie butter into the center of each cup with batter.
- Bake to Perfection: Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Enjoy: Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Incorporating the rich, spiced allure of cookie butter into classic banana muffins is a game-changer that elevates a beloved treat to new heights of deliciousness. Whether enjoyed with your morning coffee or as an indulgent afternoon snack, these muffins are sure to become a staple in your baking repertoire. So go ahead, gather your ingredients, and embark on a flavorful journey that fuses the best of both worlds: the goodness of bananas and the indulgence of cookie butter.
Banana Muffins with Cookie Butter Swirl
Ingredients
- 3 ripe bananas mashed
- 1/3 cup coconut oil melted
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1 egg room temperature
- 1 1/2 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup cookie butter
- 1/4 cup milk room temperature
- Extra cookie butter for filling, optional
Instructions
- Preheat the oven to 350°F and line a muffin tin with liners
- In a large mixing bowl, mix together mashed bananas, melted coconut oil, granulated sugar, vanilla and egg until well combined and creamy.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon
- Slowly add the dry ingredients to your wet ingredients, alternating with milk. Mix until just combined, it is okay to have some lumps in your batter.
- Put 1/2 cup cookie butter in the microwave for about 20 seconds to soften it. Then, gently add spoonfuls of cookie butter to your muffin batter, and use a knife to slowly swirl the cookie butter around.
- Carefully spoon batter into lined muffin tin until cups are about 3/4 of the way full.
- Optional cookie butter filling: Using the small end of a melon baller, place a dollop of cookie butter in the center of each muffin cup with batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out cleanly.
