I am sure you are all exhausted by now with baking Christmas goodies (I know I need a little break 😉). But for those who need a last-minute recipe which is quick and easy but still super delicious I have something: Speculoos Muffins (or Speculaas or Speculatius…)! You know these super delicious crisp cookies full of flavor? Well, if you have some lying around somewhere than you are already halfway through the recipe 😉 Just smash them up and make a quick muffin recipe by mixing the wet and dry ingredients separately and combining them. I made a quick icing on top but they are also delicious without anything. I got this recipe from a colleague of mine and had to try (and share) them before Christmas!
I hope you will enjoy them and have a very nice holiday!
- Use a food processor to grind the speculatius cookies very finely.
Alternative: Add the cookies in a plastic bag and crush them with a rolling pin
- Cream the butter and sugar until pale and fluffy
- Whisk the eggs and milk together and add to the butter-sugar mixture
- Mix all the dry ingredients together and mix under the wet ingredients until everything is well combined
- Prepare some paper liners and fill up to 3/4 with the dough
- Bake for 20 minutes at 180°C or until a pick comes out clean
- Let cool completely
- In the meantime prepare the Icing Sugar together with the lemon juice and make a thick icing
- Decorate your muffins with the icing and add some chopped almonds and sprinkles on top
makes about 30 muffins
- 250g Speculatius Cookies
- 250g Butter, soft
- 250g Sugar
- 6 Eggs
- 200ml Milk
- 360g Flour
- 2 Tsp Baking Powder
- 1 Tsp Bicarb
- 2 Tsp Lemon Zest
- 200g Almonds, grounded
- 2 Tsp Cinnamon
- 150g Icing Sugar
- 2 Tbsp Lemon Juice
- chopped Almonds
Recipe from a colleague and as it was just brilliant as it was I didn’t change anything.