These shortcut muffins are just four ingredients and full of cookie butter flavor.
I had this intention to make proper muffins. You know ones with flour, butter, eggs, etc. And then I got lazy, so I made these easy ones instead. It’s been a long week. I’m still not completely over the jet lag. I’m usually quite good with handling time change. I was fine traveling to the East Coast and also fine traveling to Europe. But this 15 hour time change has been rough.
These muffins though, I was able to make even in my blurry tired state. They are super easy. And they taste pretty darn good too. But then, anything with cookie butter must taste good right? I really do love cookie butter.
Another thing I’m currently loving is my new customized serving board. You might have seen it in the background of a few of my other posts, but I wanted to take a moment to highlight it. The board comes from Black Canyon Woodworks, a company that specializes in handcrafted cutting board which can be customized and personalized with engravings. I was sent a complimentary one to review and I really love it.
Here’s the board with the cinnamon roll muffins I made last month.
You can choose from different styles and engrave writing on the front and the back. I got mine engraved with “Kirbie’s Cravings”. The wood board is gorgeous and huge. It’s thick, sturdy, solid wood, and the one I chose is a beautiful walnut wood. I’ve been using mine to serve drinks, cupcakes, muffins, etc. My friends who have seen it get a kick out of seeing the personalization. It definitely makes a nice unique gift, especially if you have a friend who loves to cook or host parties. You can learn more about them and their products here.
And if you’re in the mood for a treat without a ton of work, try out these easy muffins! If you want a really easy cake you should try my cookie butter cake, too. You only need three ingredients.
4 Ingredient Cookie Butter Muffins
- 1/2 cup creamy cookie butter I used Biscoff spread
- 1 tsp baking powder
- 4 large eggs
- 1/2 cup granulated white sugar
- Preheat oven to 350°F. Line your muffin tin with cupcake/muffin liners.
- In a large mixing bowl, add ingredients. Mix with a whisk until smooth, uniform batter forms.
- Fill cupcake liners 2/3 full with batter. Bake for about 22-24 minutes, until muffin tops puff up, look completely cooked (no longer liquidy or jiggly), and knife inserted comes out clean. Muffins will initially puff up like souffles. If you remove them before they are finished cooking they will deflate significantly. If you remove them after they are cooked, they should only deflate slightly. To decorate, you can make a small slit in the center and put half a biscoff cookie in each one.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.