Almond Muffins with Speculaas Spices
Perfect for the holiday season are these easy almond muffins. They will fill the house with a delicious smell when they're in the oven!
Servings: 12 muffins
Ingredients
- 120 grams fine granulated sugar
- 200 grams all-purpose flour
- 100 grams almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch salt
- 3 tsp speculaas spice mix (or pumpkin pie spice as an alternative)
- 2 medium eggs
- 250 ml milk
- 120 ml vegetable oil (such as sunflower or canola)
- 1-2 tsp almond extract
- 100 grams spiced cookie pieces (Biscoff or speculaas cookies work well)
- 75 grams finely chopped almonds
- Sliced almonds for topping
Equipment
- Muffin tin
- Paper liners
Instructions
- Preheat your oven to 400°F/200°C (conventional oven) and line a 12-cup muffin pan with paper liners.
- In a large bowl, mix together the sugar, flour, almond flour, baking powder, baking soda, salt, and speculaas spices.
- In a separate bowl, whisk the eggs, milk, oil, and almond extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. It’s fine if the batter is a little lumpy.
- Fold in the cookie pieces and chopped almonds until evenly distributed.
- Divide the batter among the muffin cups, filling them almost to the top. Sprinkle with sliced almonds for a pretty finish.
- Bake for 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
Sprinkling a few extra cookie bits over the top gives them a lovely extra crunch.
How to store
Store in an airtight container for 4-5 days outside of the fridge.