Speculaas Muffins with Streusel Topping (Speculoos)
Bake soft speculaas muffins with a crunchy streusel topping. Easy gingerbread-style muffins with warm spices and speculoos flavor, perfect for coffee or tea time.
Ingredients
Streusel topping
- ⅔ stick butter
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ½ teaspoon speculaas spice mix
Gingerbread muffins
- ¾ stick butter + 1 tablespoon
- 2 cups self-rising flour
- ½ cup sugar
- ½ teaspoon speculaas spice mix ground
- ¼ cup light brown sugar
- ¾ cups whole milk
- 2 eggs size L
- ¼ teaspoon vanilla extract
Ingredients you need per step are listed below the step in Italic
Instructions
Streusel topping
- Cut the butter for the streusel into ¼ x ¼ inch (½ x ½ cm) cubes and keep it in the fridge until needed.⅔ stick butter
- Make the streusel: put the flour, light-brown sugar and speculaas spices in a bowl and mix well.½ cup all-purpose flour, ½ cup light brown sugar, ½ teaspoon speculaas spice mix
- Add the cold butter cubes and rub them in with your fingertips until you have small crumbs.
- Place the streusel topping in the refrigerator until use.
Gingerbread muffins
- Preheat the oven to
380 °F (conventional oven) or 
350 °F (fan oven). - Grease your muffin pan and set it ready.
- Melt the butter and let it cool for 15 minutes.¾ stick butter
- Make the batter: add self-rising flour, sugar, speculaas spices and light-brown sugar to a large bowl and stir well.2 cups self-rising flour, ½ cup sugar, ½ teaspoon speculaas spice mix, ¼ cup light brown sugar
- In a second bowl, mix the milk, melted (cooled) butter, eggs and vanilla extract.¾ cups whole milk, 2 eggs, ¼ teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. A few small lumps are fine.
- Divide the batter evenly between the cups of the muffin pan.
Bake the muffins
- Sprinkle the cold streusel topping over the muffins and press it lightly into the batter.
- Bake the muffins for about 25 minutes, until golden and cooked through.
- Let the muffins rest in the pan for 5 minutes, then remove and cool further on a wire rack (or enjoy them warm).
NOTES
1. Storage
- Room temperature: Store cooled muffins in an airtight container for 2–3 days.
- Freezer: Freeze individually wrapped muffins for up to 2 months.
- Reheating: Warm briefly in the oven or microwave for a “freshly baked” texture.
Nutrition
Calories: 298kcal | Carbohydrates: 43g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 107mg | Fiber: 1g | Sugar: 23g | Vitamin A: 406IU | Vitamin C: 0.01mg | Iron: 1mg
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