Financier muffins

Financier muffins

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  • 4 - 6
  • Easy
  • 30 minutes
  • 25 minutes

“If you’ve accumulated nut flours for your holiday baking and don’t want to keep them for too long, use the leftovers in this indulgent treat – it’s perfect with morning coffee.” – Bianca Strydom


  • 135 g almond flour
  • 180 g caster sugar
  • 45 g flour
  • salt a pinch
  • 4 free-range egg whites
  • 80 g butter, browned and cooled slightly
  • For the ganache:
  • ½ cup whipping cream, plus 1⁄3 cup
  • 167 g dark chocolate, chopped
  • 20 g honey
  • 30 g butter

Cooking Instructions

1. Preheat the oven to 180°C. Grease a 24-mould mini muffin pan or large muffin pan. In a bowl, combine the almond flour, sugar, flour and salt. Stir in the egg whites, then add the browned butter.

2. Fill the muffin tin and bake for 13–15 minutes, or until the edges of the muffins are caramel brown. Remove from the oven, allow to cool in the tin, then remove.

3. Meanwhile, make the ganache. Bring the cream to a boil, then pour over the chocolate and honey and stir until combined. Slowly add the butter while stirring. Allow the ganache to stand for 10 minutes, then chill for 5 minutes. Once chilled, whisk by hand until slightly fluffy. Serve the financier muffins with the whipped ganache.

Cook’s note: Make the muffin mixture the day before.

Find more sweet treat recipes here.

Photographs: Jan Ras
Food assistant: Emma Morey

Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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