Almond Croissant Muffins Recipe

Introduction

These almond croissant muffins bring together the rich, nutty flavor of almond with a tender, fluffy texture. Perfect for breakfast or a delightful snack, they combine wholesome ingredients with a sweet almond filling that melts in your mouth.

Ingredients

• 2 tbsp flaxseed
• 4 tbsp water
• 100ml maple syrup
• 80g almond butter
• 1 tsp almond extract
• 100g soy yoghurt
• 50ml plant milk
• 180g self-raising flour
• ¼ tsp salt
• 50g ground almonds
• 1 tbsp Linwoods Sprouted Flax
• 30g maple syrup (for filling)
• ½ tsp almond extract (for filling)
• 30ml plant milk (for filling)
• Flaked almonds, to sprinkle
• Icing sugar, for dusting

Instructions

1. Step 1: Preheat the oven to 180°C fan and line a muffin tin with 6 cases. In a small bowl, mix the flaxseed with water and leave to thicken for 5 minutes.
2. Step 2: In a large bowl, whisk together the thickened flax mix, maple syrup, almond butter, almond extract, soy yoghurt, and plant milk. Add the self-raising flour and salt, then gently fold until just combined to avoid overmixing.
3. Step 3: In a separate bowl, combine the ground almonds, Linwoods Sprouted Flax, maple syrup, almond extract, and plant milk. Mix until a thick paste forms to make the almond filling.
4. Step 4: Spoon half of the muffin batter evenly into the cases. Add a dollop of the almond filling on top of each, then cover with the remaining batter.
5. Step 5: Sprinkle flaked almonds over the muffins and bake for 20 minutes, or until golden and a skewer inserted into the center comes out clean.
6. Step 6: Allow the muffins to cool slightly, then dust with icing sugar before serving.

Tips & Variations

• For a gluten-free option, substitute self-raising flour with a gluten-free baking blend.
• Add a handful of chopped almonds inside the filling for extra crunch.
• Use different plant milks such as oat or almond milk for subtle flavor changes.
• Feel free to swap maple syrup with agave nectar or honey if not strictly vegan.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 2 months. To reheat, warm in the oven at 160°C for 5–7 minutes or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of soy yogurt?

Yes, you can substitute soy yogurt with regular yogurt if you are not avoiding dairy. This will slightly change the flavor but maintain the moist texture.

What is the purpose of the flaxseed mixture in this recipe?

The flaxseed mixed with water acts as a vegan egg substitute, helping to bind the ingredients and add moisture to the muffins.

Almond Croissant Muffins Recipe

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★★★★★

4.8 from 144 reviews

These Almond Croissant Muffins offer a delightful vegan twist on the classic croissant, combining the rich flavors of almond butter and ground almonds with a moist, fluffy muffin base. Perfect for breakfast or an indulgent snack, they include a luscious almond filling and are topped with crunchy flaked almonds and a dusting of icing sugar.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 muffins 1x
• Category: Breakfast, Snack, Vegan Baking
• Method: Baking
• Cuisine: Western
• Diet: Vegan

Ingredients

Scale 1x2x3x

Muffin Batter

• 2 tbsp flaxseed
• 4 tbsp water
• 100ml maple syrup
• 80g almond butter
• 1 tsp almond extract
• 100g soy yoghurt
• 50ml plant milk
• 180g self-raising flour
• ¼ tsp salt

Almond Filling

• 50g ground almonds
• 1 tbsp Linwoods Sprouted Flax
• 30g maple syrup
• ½ tsp almond extract
• 30ml plant milk

Topping

• Flaked almonds
• Icing sugar, for dusting

Instructions

1. Prepare Flax Egg: In a small bowl, combine 2 tablespoons of flaxseed with 4 tablespoons of water and stir. Allow the mixture to thicken for 5 minutes until it reaches a gel-like consistency, which acts as a binding agent.
2. Mix Muffin Batter: In a large mixing bowl, whisk together the thickened flaxseed mix, 100ml maple syrup, 80g almond butter, 1 teaspoon almond extract, 100g soy yoghurt, and 50ml plant milk until smooth. Gradually add 180g self-raising flour and ¼ teaspoon salt, folding gently until just combined, taking care to avoid overmixing to ensure tender muffins.
3. Prepare Almond Filling: In a separate bowl, combine 50g ground almonds, 1 tablespoon Linwoods Sprouted Flax, 30g maple syrup, ½ teaspoon almond extract, and 30ml plant milk. Mix thoroughly until a thick, spreadable paste forms.
4. Assemble Muffins: Preheat your oven to 180°C fan (160°C conventional) and line a 6-cup muffin tin with paper cases. Spoon half of the muffin batter evenly into the cases. Add a dollop of almond filling on top of each portion, then cover with the remaining batter. Sprinkle flaked almonds generously over the tops.
5. Bake Muffins: Place the muffin tin in the preheated oven and bake for approximately 20 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean.
6. Cool and Serve: Allow the muffins to cool slightly in the tin before transferring them to a wire rack. Dust the tops with icing sugar just before serving to add a delicate sweetness and decorative touch.

Notes

• Use plant-based milk such as almond, oat, or soy milk to keep the muffins vegan.
• Do not overmix the batter to maintain a light and fluffy texture.
• The flaxseed mixture serves as an egg substitute for binding in this vegan recipe.
• Linwoods Sprouted Flax adds extra fiber and nutrients but can be substituted with regular ground flaxseed if unavailable.
• Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: almond croissant muffins, vegan muffins, almond butter muffins, plant-based breakfast, gluten free option, vegan baking, homemade muffins, healthy snacks