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Vegan Almond Croissant Muffins Recipe

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★★★★★

4.6 from 121 reviews

These Vegan Almond Croissant Muffins are a delightful hybrid between a croissant and a muffin, packed with a luscious almond frangipane filling and topped with crunchy sliced almonds. Made without dairy, these moist and tender muffins feature a beautiful almond flavor with a hint of vanilla, perfect for a breakfast treat or an indulgent snack.

Ingredients

Scale

Frangipane Filling

  • 3/4 cup (75g) almond flour / blanched almond meal (spooned and leveled)
  • 1/4 cup (25g) granulated sugar (or to taste)
  • 1 1/2 tablespoons (25g) dairy-free milk
  • 1 tablespoon (15g) melted vegan butter
  • 1/2 teaspoon almond extract (or vanilla extract, to taste)

Muffin Batter

  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (130g) unsweetened applesauce (or dairy-free yogurt)
  • 1/3 cup (85g) dairy-free milk
  • 1/2 cup (125g) neutral flavored oil
  • 1 teaspoon apple cider vinegar (or lemon juice, optional)
  • 1 teaspoon vanilla extract (do not omit)
  • 1 teaspoon almond extract (or extra vanilla extract, to taste)
  • 1 1/2 cup (190g) all-purpose plain flour (spooned and leveled, or gluten-free all-purpose flour)
  • 1 1/4 cups (125g) almond flour / blanched almond meal (spooned and leveled)
  • 2 1/2 teaspoons baking powder
  • Pinch of salt
  • 1 1/2 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. The mixture may seem too thick at first but will come together nicely. Adjust sweetness by adding sugar and milk to taste. Cover and chill in the refrigerator until needed.
  2. Prepare the Muffin Batter: Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners. In a large bowl, whisk together all the wet ingredients (sugar, applesauce, dairy-free milk, oil, apple cider vinegar, vanilla extract, and almond extract) until combined.
  3. Combine Dry Ingredients: Add the all-purpose flour, almond flour, baking powder, and salt to the wet ingredients. Mix gently until just combined, creating a thick batter.
  4. Shape Frangipane Balls: Divide the chilled frangipane mixture into 12 equal-sized balls. If sticky, dampen hands with water to help roll the balls smoothly.
  5. Assemble the Muffins: Divide half of the muffin batter evenly into the lined muffin cups. Place one frangipane ball in the center of each cup and press slightly into the batter. Spoon the remaining batter over the frangipane balls, using a butter knife or small spoon to spread and cover them, forming a slightly rounded mound.
  6. Add Topping: Generously sprinkle sliced almonds on top of each muffin.
  7. Bake: Bake the muffins for 25-28 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should be firm and springy when gently pressed.
  8. Cool and Serve: Let muffins cool in the pan for 10-15 minutes before transferring them to a wire rack. Optionally dust with powdered sugar before serving. Enjoy the muffins warm or at room temperature.
  9. 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

  • Make sure the almond flour is spooned and leveled for accurate measurement.
  • For a sweeter frangipane filling, adjust sugar and milk quantities to your taste.
  • You can substitute unsweetened applesauce with dairy-free yogurt for a different texture.
  • Use gluten-free all-purpose flour if you want the muffins gluten-free.
  • The muffin batter is thick and may form small mounds; use a butter knife to spread it evenly around the frangipane balls.

Keywords: Vegan almond croissant muffins, almond frangipane muffins, dairy-free muffins, vegan baking, almond muffin recipe

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