A delightful fusion of spicy, buttery speculaas cookies and rich dark chocolate ganache creates the perfect muffin, sweetened with maple syrup and a hint of almond. These muffins are a tasty treat with a holiday flair!
Speculaas Muffins with Chocolate Ganache
A delightful fusion of spicy, buttery speculaas cookies and rich dark chocolate ganache creates the perfect muffin, sweetened with maple syrup and a hint of almond. These muffins are a tasty treat with a holiday flair!
Equipment
- Large mixing bowl, Medium mixing bowl, Muffin tin, Muffin paper liners, Immersion blender (or countertop blender/food processor), Whisk, Small saucepan, Spoon
Ingredients
For the Muffins:
- Nonstick cooking spray
- 14 ounces 400 g speculaas cookies, finely ground
- 1 cup 78 g quick-cooking oats, finely ground
- 1 tablespoon 12 g baking powder
- 1½ cups 355 ml almond or other nondairy milk
- ¼ cup plus 2 tablespoons 90 g blended silken tofu or soy yogurt
- ¾ cup 144 g Sucanat
For the Chocolate Ganache:
- ¼ cup 60 ml plain soy or other nondairy milk
- ½ cup 88 g nondairy semisweet chocolate chips
- 1 tablespoon 15 ml pure maple syrup or (21 g) agave nectar
Instructions
- Preheat the oven to 375°F (190°C or gas mark 5).
- Lightly coat a standard muffin tin with nonstick cooking spray.
- In a large-size bowl, whisk together the finely ground speculaas cookies, ground oats, and baking powder.
- In a medium-size bowl, blend the almond milk, silken tofu (or soy yogurt), and Sucanat using an immersion blender (or a countertop blender or food processor).
- Carefully fold the wet ingredients into the dry, being careful not to overmix.
- Divide the batter equally among the muffin cups.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool on a wire rack.
- For the ganache, scorch the milk in a small-size saucepan over medium-high heat, then remove from the heat.
- Add the chocolate chips to the hot milk and stir until fully melted.
- Stir in the maple syrup and drizzle the ganache on top of the cooled muffins.
Notes & Wine Advice
Serving Tip:
These muffins are best served slightly warm with a cup of hot tea or coffee. The chocolate ganache will harden slightly, giving them a rich and indulgent finish!
Wine Advice:
Pair with a light, fruity red wine like Pinot Noir to balance the spiciness of the speculaas and complement the rich chocolate.
Nutrition values
Calories: 250 kcal | Carbohydrates: 36 g | Protein: 5 g | Fat: 10 g | Sugar: 14 g