Vegan Almond Croissant Muffins Recipe

Introduction

These Vegan Almond Croissant Muffins combine the flaky, nutty charm of almond croissants with the convenience of a muffin. Richly flavored with almond extract and topped with crunchy sliced almonds, they’re perfect for a cozy breakfast or a delightful snack.

Ingredients

• 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)
• 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
• 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 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. Step 1: Make the frangipane filling by combining 3/4 cup almond flour, 1/4 cup sugar, 1 1/2 tablespoons dairy-free milk, 1 tablespoon melted vegan butter, and 1/2 teaspoon almond extract in a small bowl. Mix until a thick, tacky paste forms. Adjust sweetness with more sugar and milk if desired. Cover and chill in the fridge.
2. Step 2: Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
3. Step 3: In a large bowl, whisk together the wet ingredients: 3/4 cup sugar, applesauce, 1/3 cup dairy-free milk, oil, vinegar, vanilla extract, and almond extract until combined.
4. Step 4: Add the dry ingredients: 1 1/2 cups all-purpose flour, 1 1/4 cups almond flour, baking powder, and salt. Stir until just combined; the batter will be thick.
5. Step 5: Divide the chilled frangipane mixture into 12 equal balls. Wet your hands slightly if needed to prevent sticking while rolling.
6. Step 6: Spoon about half of the muffin batter into each muffin cup. Place a frangipane ball in the center and press it down slightly. Cover with the remaining batter. Use a butter knife or small spoon to spread the batter evenly around the filling, forming a small mound.
7. Step 7: Generously sprinkle sliced almonds over the top of each muffin.
8. Step 8: Bake for 25-28 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. The muffins should feel firm and springy when gently pressed.
9. Step 9: Let muffins cool in the pan for 10-15 minutes, then transfer to a wire rack. Optionally, dust with powdered sugar before serving.

Tips & Variations

• For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
• Add a pinch of cinnamon or cardamom to the batter for extra warmth.
• Replace almond extract with vanilla if you prefer a milder flavor.
• To keep the frangipane sweeter, adjust sugar and milk quantities when mixing the filling.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in the oven or microwave before serving; note that the crunchy almond topping will soften over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of dairy-free milk?

Yes, you can substitute regular milk if you are not avoiding dairy. The muffins will still turn out moist and flavorful.

How do I prevent the almond topping from getting soggy?

To maintain the crunchiness, serve the muffins fresh or store them in an airtight container without covering the almond topping too tightly. The crunch will soften gradually, especially if refrigerated or frozen.

Vegan Almond Croissant Muffins Recipe

Print Recipe

★★★★★

4.8 from 95 reviews

These Vegan Almond Croissant Muffins combine the tender crumb of traditional muffins with the rich, nutty flavor of almond frangipane filling. Perfectly moist and topped with crunchy sliced almonds, they make a delightful dairy-free and egg-free treat for breakfast or snack time.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 28 minutes
• Total Time: 48 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

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: Combine all the frangipane ingredients in a small bowl and mix until a thick, tacky paste forms. Though it may look overly thick at first, it will come together nicely. Adjust sweetness by adding more sugar and milk if desired. Cover and refrigerate until ready to use.
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 the wet ingredients: granulated sugar, applesauce, dairy-free milk, oil, vinegar, vanilla extract, and almond extract until smooth.
3. Combine dry with wet: Add the all-purpose flour, almond flour, baking powder, and a pinch of salt to the wet mixture. Stir just until combined; the batter will be thick and dense. Set aside.
4. Shape the frangipane balls: Divide the chilled frangipane mixture into 12 equal portions. Dampen your hands with water if sticking occurs and roll each portion into a ball.
5. Layer batter and frangipane: Fill each muffin cup halfway with batter. Place one frangipane ball in the center of each muffin cup, pressing slightly into the batter. Top each ball with the remaining batter. Use a butter knife or small spoon to swirl the batter around the frangipane if necessary, since the batter is thick and may mound.
6. Add almond topping: Generously sprinkle sliced almonds over the top of each muffin, ensuring good coverage for a crunchy finish.
7. Bake the muffins: Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Muffins should feel firm and springy to the touch.
8. Cool and serve: Let muffins cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Optionally dust with powdered sugar before serving for an elegant touch.
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

• You can adjust the sweetness of the frangipane filling by adding more sugar and dairy-free milk as preferred.
• Blanched almond meal should be spooned and leveled for accurate measurement.
• Applesauce or dairy-free yogurt can be used interchangeably for moisture in the batter.
• Use gluten-free all-purpose flour if you want a gluten-free version.
• The muffin batter is thick and will not flatten by itself during baking, so swirling it around the frangipane ball ensures even coverage.
• Powdered sugar topping is optional but adds a nice presentation and subtle sweetness.
• To prevent sticking while rolling frangipane balls, keep hands damp with water.

Keywords: vegan almond muffins, almond croissant muffins, vegan breakfast muffins, dairy-free muffins, vegan frangipane recipe, almond flour muffins