If you’re a fan of flaky pastries and rich, caramelised flavours, then these Biscoff Cruffins are the perfect sweet treat for you. Combining the buttery layers of a croissant with the compact shape of a muffin, cruffins have become a beloved hybrid pastry, and this particular version, infused with Biscoff spread, delivers a decadent twist that elevates the experience from ordinary to exceptional.
At first glance, Biscoff Cruffins may appear like something you’d only find in a high-end patisserie, but don’t be fooled, this recipe is wonderfully simple, requiring just a few basic ingredients and no advanced baking skills. Thanks to ready-rolled puff pastry, you can skip the labour-intensive laminating process and still achieve that signature flaky texture. The luscious Biscoff spread, with its spiced caramel notes and cookie-like undertones, melts beautifully into the folds of pastry as they bake, creating pockets of flavour that are indulgent yet comforting.
What makes these cruffins especially appealing is their versatility. Whether you serve them as a sweet brunch centrepiece, an afternoon pick-me-up, or a luxurious dessert, they’re guaranteed to impress. You can even tweak the filling to suit your preferences, from Nutella to fruit preserves or even a cinnamon-sugar mix. They’re quick enough to make on a whim but polished enough for entertaining.
The final touch of a golden egg wash and a delicate dusting of icing erythritol brings bakery-quality finesse to your homemade treat. Serve them warm for maximum enjoyment, the contrast between the crisp outer layers and the soft, rich centre is absolute perfection.
So, if you’re looking for a way to satisfy your sweet tooth without hours in the kitchen, these Biscoff Cruffins are the answer. Simple to make, visually stunning, and bursting with flavour, they’re everything you want in a modern homemade bake.
Why You Will Love These Biscoff Cruffins
There’s something undeniably charming about a recipe that combines ease, elegance, and indulgence all in one, and that’s exactly what these Biscoff Cruffins deliver. From the moment you open the oven and see the golden, spiralled pastries puffed to perfection, you’ll understand why they’re such a hit. The use of ready-rolled puff pastry means there’s no need to fuss with laminated dough, while the rich Biscoff spread brings that instantly recognisable caramelised biscuit flavour that feels both nostalgic and luxuriously modern.
Whether you’re baking for brunch guests, surprising someone with an afternoon treat, or just craving a café-style pastry at home, these Ciscoff Cruffins strike the perfect balance between impressive and achievable. They look like they’ve come from an artisan bakery, yet require minimal effort and just a handful of ingredients. Their crisp, flaky edges give way to soft, buttery layers, all infused with sweet spiced notes from the Biscoff. A light dusting of icing erythritol gives the perfect finishing touch — a guilt-free sparkle without added sugar. Plus, they’re incredibly versatile; you can adapt the fillings, portion sizes, and presentation to suit any occasion. Simply put, these Biscoff Cruffins are an absolute joy to make and even more delightful to eat.
Ingredients
- 1 sheet ready-rolled puff pastry (approx. 320g) – pre-rolled and convenient for easy use
- 4–5 tbsp Biscoff spread – adds the signature caramelised flavour
- 1 egg, beaten – for brushing (egg wash gives a shiny, golden finish)
- 1–2 tbsp icing erythritol – a sugar-free alternative for dusting
Method
Step1: Preheat your oven to 180°C (160°C fan / 350°F). Line a muffin tin with paper liners or lightly grease it.
Step 2: Lay out the puff pastry sheet and spread a generous layer of Biscoff spread over the entire surface.
Step 3: Roll the pastry sheet lengthwise (from the longer edge) into a tight log.
Step 4: Slice the log down the middle lengthways to create two long strips.
Step 5: Roll each strip into a spiral, keeping the layered side facing outwards, and place into a muffin cavity. Repeat with remaining pastry to make six in total.
Step 6: Brush the tops with egg wash.
Step 7: Bake for 18–22 minutes, or until puffed up and golden brown.
Step 8: Let them cool slightly, then dust with icing erythritol.
Nutrition
- Calories: ~220 kcal
- Protein: ~3g
- Fat: ~14g
- Carbohydrates: ~18g
- Sugar: ~6g (depending on Biscoff spread and erythritol used)
Tips for Making these Biscoff Cruffins
- Work quickly with puff pastry: Keep the pastry chilled before using to prevent it becoming sticky and hard to handle.
- Warm the Biscoff spread slightly if it’s too thick – a few seconds in the microwave will make it easier to spread evenly.
- Don’t overfill the muffin tins. The pastry will expand as it bakes, so ensure it has room to puff up.
- Egg wash carefully – too much can cause the pastry to burn on the edges.
- Use a serrated knife to slice the pastry roll cleanly without crushing it.
- Let them cool slightly before dusting, so the erythritol doesn’t melt straight away.
Serving Suggestions
- Best served warm with a cup of coffee or tea
- Add a dollop of whipped cream or Greek yoghurt on the side
- Pair with a berry compote to balance the sweetness
- Sprinkle with crushed nuts for extra texture
- For dessert, serve with a scoop of vanilla ice cream and a drizzle of extra melted Biscoff
Customise These Biscoff Cruffins
- Use Nutella or peanut butter instead of Biscoff for a different flavour profile
- Add chopped pecans or walnuts before rolling for added crunch
- Mix a bit of cinnamon or cocoa powder into the Biscoff for depth
- Make it vegan: use vegan puff pastry and a plant-based milk wash instead of egg
- Use mini muffin tins to create bite-sized versions
How to Store this Recipe
Store cooled cruffins in an airtight container at room temperature for up to 2 days. For best texture, avoid refrigerating as it can cause the pastry to lose its crispness and become soggy. To reheat, place in a preheated oven or air fryer at 160°C for 3–5 minutes until warmed through and slightly crisped. If freezing, wrap each cooled cruffin tightly in cling film and store in a freezer-safe container for up to 1 month. Defrost at room temperature, then reheat before serving for optimal texture and flavour.
Final Thoughts
These Biscoff Cruffins prove that indulgent baking doesn’t need to be difficult or time-consuming. With just a few store-cupboard ingredients and ready-rolled pastry, you can whip up bakery-quality treats in under half an hour. Whether you’re a novice baker or simply pressed for time, this recipe offers a foolproof way to enjoy rich, flaky, caramel-infused pastries that everyone will love.
Perfect for casual gatherings, morning coffees, or as a surprise treat for family and friends, Biscoff Cruffins strike the perfect balance between effort and elegance. They’re endlessly adaptable, letting you explore flavour variations to match your tastes or dietary needs.
What truly sets them apart is their texture: the crisp edges, soft interior and gooey pockets of Biscoff create a luxurious mouthfeel that’s satisfying and comforting. The golden finish from the egg wash and a snowy dusting of erythritol make them visually irresistible too.
In short, this is a recipe that deserves a place in your regular baking repertoire. Try it once, and you’ll see why these cruffins are more than just a passing food trend — they’re a celebration of sweet simplicity done right.
If you Enjoyed this Recipe Why Not Try These:
- Blueberry and Mozzarella Croissants
- Lemon Curd Pastries
- Raspberry and Mascarpone Pastries
- Blueberry and Mascarpone Pastries
- Tiramisu Pastries
Biscoff Cruffins
If you’re a fan of flaky pastries and rich, caramelised flavours, then these Biscoff Cruffins are the perfect sweet treat for you. Combining the buttery layers of a croissant with the compact shape of a muffin, cruffins have become a beloved hybrid pastry, and this particular version, infused with Biscoff spread, delivers a decadent twist that elevates the experience from ordinary to exceptional.
At first glance, Biscoff Cruffins may appear like something you’d only find in a high-end patisserie, but don’t be fooled, this recipe is wonderfully simple, requiring just a few basic ingredients and no advanced baking skills. Thanks to ready-rolled puff pastry, you can skip the labour-intensive laminating process and still achieve that signature flaky texture. The luscious Biscoff spread, with its spiced caramel notes and cookie-like undertones, melts beautifully into the folds of pastry as they bake, creating pockets of flavour that are indulgent yet comforting.
Ingredients
- 1 sheet ready-rolled puff pastry (approx. 320g)
- 4–5 tbsp Biscoff spread
- 1 egg, beaten
- 1–2 tbsp icing erythritol
Instructions
- Preheat your oven to 180°C (160°C fan / 350°F). Line a muffin tin with paper liners or lightly grease it.
- Lay out the puff pastry sheet and spread a generous layer of Biscoff spread over the entire surface.
- Roll the pastry sheet lengthwise (from the longer edge) into a tight log.
- Slice the log down the middle lengthways to create two long strips.
- Roll each strip into a spiral, keeping the layered side facing outwards, and place into a muffin cavity. Repeat with remaining pastry to make six in total.
- Brush the tops with egg wash.
- Bake for 18–22 minutes, or until puffed up and golden brown.
- Let them cool slightly, then dust with icing erythritol.
Notes
- Work quickly with puff pastry: Keep the pastry chilled before using to prevent it becoming sticky and hard to handle.
- Warm the Biscoff spread slightly if it’s too thick – a few seconds in the microwave will make it easier to spread evenly.
- Don’t overfill the muffin tins. The pastry will expand as it bakes, so ensure it has room to puff up.
- Egg wash carefully – too much can cause the pastry to burn on the edges.
- Use a serrated knife to slice the pastry roll cleanly without crushing it.
- Let them cool slightly before dusting, so the erythritol doesn’t melt straight away.
Nutrition Information:
Yield: 6Amount Per Serving: Calories: 220Total Fat: 14gCarbohydrates: 18gSugar: 6gProtein: 3g
