Print

Vegan Almond Croissant Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

These Vegan Almond Croissant Muffins are a delightful plant-based treat combining a moist, fluffy almond-infused muffin with a luscious frangipane filling and a crunchy sliced almond topping. Perfect for breakfast or a snack, they offer the buttery richness and almond flavor reminiscent of traditional croissants, without any dairy or eggs.

Ingredients

Frangipane Filling

  • ¾ cup (75g) almond flour / blanched almond meal, spooned and leveled
  • ¼ cup (25g) granulated sugar, or to taste
  • 1 ½ tablespoons (25g) dairy-free milk
  • 1 tablespoon (15g) melted vegan butter
  • ½ teaspoon almond extract, or vanilla extract, to taste

Wet Ingredients for the Muffins

  • ¾ cup (150g) granulated sugar
  • ½ cup (130g) unsweetened applesauce, or dairy-free yogurt
  • ⅓ cup (85g) dairy-free milk
  • ½ cup (125g) neutral flavored oil
  • 1 teaspoon apple cider vinegar, or lemon juice, optional
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract, or extra vanilla extract, to taste

Dry Ingredients for the Muffins

  • 1 ½ cup (190g) all-purpose plain flour, spooned and leveled, or gluten-free all-purpose flour
  • 1 ¼ cups (125g) almond flour / blanched almond meal, spooned and leveled
  • 2 ½ teaspoons baking powder
  • Pinch of salt

To Decorate

  • 1 ½ cups (120g) sliced almonds, or as needed

Instructions

  1. Make the frangipane filling: Add all frangipane ingredients to a small bowl and mix until a thick, tacky paste forms. It may look thick initially but will come together fully. Adjust sweetness by adding more sugar and dairy-free milk as preferred. Cover and chill in the fridge until ready to use.
  2. Prepare the muffin batter: Preheat oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners. In a large bowl, whisk all the wet ingredients together (sugar, applesauce, dairy-free milk, oil, vinegar, vanilla, and almond extracts) until combined. Add all dry ingredients (flours, baking powder, and salt) and gently mix until just combined. The batter should be thick.
  3. Form frangipane balls: Divide the chilled frangipane mixture into 12 equal portions and roll each into a ball. If sticky, dampen hands with water to assist rolling.
  4. Assemble the muffins: Scoop about half of the muffin batter into each lined muffin cup. Place one frangipane ball onto the batter and gently press it down. Top each with the remaining batter, using a butter knife or spoon to spread batter around and cover the filling. Each muffin will appear slightly mounded.
  5. Decorate with almonds: Generously sprinkle sliced almonds over the tops of each muffin to create a crunchy topping.
  6. Bake: Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs, and muffins feel firm and springy. Remove from oven and let cool in the pan for 10-15 minutes.
  7. Cool and serve: Transfer muffins to a wire rack to cool completely. Optionally dust with powdered sugar before serving. Enjoy the combination of soft almond filling and crunchy almond topping.
  8. Storage: Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 1 month.

Notes

  • The muffins are delicious even without the frangipane filling, baking faster in about 23-26 minutes.
  • For best texture, spoon and level flour instead of scooping to avoid dense, dry results. Using a kitchen scale and grams is recommended for accuracy.
  • Dairy-free yogurt can be substituted for applesauce but may result in less sweet and less browned muffins.
  • Gluten-free flour blends such as Bob’s Red Mill 1:1 can be used successfully, though batter consistency may vary.
  • To achieve higher muffin tops, bake muffins in every other cavity of the pan, baking in two batches if using a 12-cup tin.

Find it online: https://flavorspath.com/vegan-almond-croissant-muffins-recipe/