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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.

Ingredients

Scale

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

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