Honey Spice Chocolate Chip Madelines
Transform your teatime into a luxurious treat with these decadent Honey Spice Chocolate Chip Madeleines. Featuring a delicate balance of warm spices like cinnamon, ginger, and nutmeg, these petite French cakes are elevated with a touch of golden honey and studded with mini chocolate chips for an irresistible twist. Their tender, buttery crumb is achieved by folding in melted butter to a fluffy egg-sugar mixture, while the lightly spiced batter is baked to perfection in a classic madeleine pan, creating their signature scalloped shape. Ready in just 30 minutes, these madeleines are a delightful fusion of tradition and indulgence, perfect for pairing with a cup of coffee, tea, or as a stand-alone dessert. Dust them with powdered sugar for a picture-perfect finish that will wow your guests and family alike!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 pieces Large eggs
- 100 grams Granulated sugar
- 2 tablespoons Honey
- 100 grams Unsalted butter (melted and cooled slightly)
- 1 teaspoon Vanilla extract
- 75 grams Mini chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-shell madeleine pan or prepare it with nonstick spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar together with a hand mixer or stand mixer on medium speed until pale and fluffy, about 3-4 minutes.
Add the honey and vanilla extract to the egg mixture and mix until well combined.
Gradually fold in the dry ingredients using a spatula, being careful not to overmix.
Slowly drizzle in the melted butter, folding gently to incorporate it fully into the batter.
Fold in the mini chocolate chips until evenly distributed throughout the batter.
Spoon the batter into the prepared madeleine pan, filling each shell about three-quarters full.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers spring back when lightly touched.
Remove the pan from the oven and let the madeleines cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
Optional: Dust with powdered sugar before serving for an extra touch of sweetness and presentation.
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 282.4 g | 103% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 175.3 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 161 mg | 12% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 328 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
