Speculoos Cookie Muffins

Makes 12 muffins.

Ingredients

2 cups whole flour
1 cup Speculoos cookie crumbs, finely crushed
1/2 cup light brown sugar
2 tsp baking powder
1/2 tsp salt
1/8 tsp nutmeg
1/8 tsp ginger
1/8 tsp cinnamon
1 cup almond or coconut milk
1/3 cup olive oil 
2 eggs, at room temperature 
1/2 cup carrot, grated.
2 tsp vanilla extract

For streusel
1/4 cup Speculoos cookie crumbs
1/4 cup whole flour
1/4 cup light brown sugar
Pinch of cinnamon
3 tablespoons butter, softened

Direction

Preheat oven to 350F (180°C) and position a rack in the center of the oven. Line a muffin pan with 12 paper liners. 

In a large bowl stir in flour, Speculoos crumbs, sugar, baking powder, salt and spices (nutmeg, ginger, and cinnamon), set aside. 

In another bowl whisk together milk, olive oil, eggs, carrot and vanilla extract, until combined. 

Stir the flour mixture into the wet ingredients and mix until just combined. 

Make the streusel by mixing Speculoos crumbs, flour, sugar, cinnamon and butter together with a fork or fingers to make a crumbly mixture. 

Divide batter evenly among lined cups, filling each 3/4 full. Top with a tablespoon of Speculoos streusel. 

Bake for 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Transfer to a cooling rack for about 10 minutes before removing from pan.

This recipe was adapted from Elsa Brobbey, Speculoos Cookie Muffins

Enjoy!!