Almond Speculoos muffins


  • 2 eggs
  • 300g of flour
  • 160g of sugar
  • 140g of powdered almonds
  • 40g of butter
  • 20cl of milk
  • 1 sachet of yeast
  • 1 jar of Speculoos spread


  • Before starting place the jar of Speculoos spread in the fridge so it’s quite hard when it comes time to use it.
  • Preheat the oven to 180 °C (gas mark 4).
  • In a salad bowl mix the flour, almonds, yeast and sugar. Mix well.
  • In a separate salad bowl mix the eggs, milk and melted butter. Mix well.
  • Add the first mix to the egg, milk and butter mix. Stir well but without working the batter you’re making too much.
  • Butter up and flour a muffin mould.
  • Fill each mould with a quarter of the batter you’ve just made followed by a teaspoon of the somewhat hardened Speculoos spread. Cover with more of the mix so the mould is filled up to 3/4 height (more or less).
  • Finish off by baking for 20 minutes.
  • Once the muffins have cooked through the middle, remove from the oven and let cool.

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