Description
These Vegan Almond Croissant Muffins combine the flaky, buttery texture of croissants with the convenience of muffins. Featuring a rich frangipane almond filling nestled inside a tender, almond-flavored vegan batter, topped with crunchy sliced almonds, they make a perfect breakfast treat or afternoon snack that is dairy-free and deliciously satisfying.
Ingredients
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) for topping
Instructions
- Make the frangipane filling: In a small bowl, combine the almond flour, sugar, dairy-free milk, melted vegan butter, and almond extract. Mix thoroughly until the mixture forms a thick, tacky paste. Though it may appear too thick at first, continue mixing until it comes together. Adjust sweetness by adding more sugar or milk if preferred. Cover and chill in the refrigerator until ready to use.
- Prepare the muffin batter: Preheat your oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners. In a large mixing bowl, whisk together all the wet ingredients: sugar, applesauce, dairy-free milk, oil, apple cider vinegar, vanilla extract, and almond extract until well combined. Add the dry ingredients — all-purpose flour, almond flour, baking powder, and salt — then gently mix until just combined. The batter will be thick; avoid overmixing.
- Assemble the muffins: Divide the chilled frangipane filling into 12 equal balls using damp hands to prevent sticking. Spoon about half of the muffin batter evenly into the prepared muffin cups. Press one frangipane ball into the center of each cup, slightly pressing it into the batter. Top each with the remaining muffin batter, shaping it around the filling with a spoon or butter knife to cover it completely. The batter may mound up slightly.
- Add topping and bake: Generously sprinkle sliced almonds on top of each muffin. Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. The muffins should feel firm and springy when lightly pressed in the center.
- Cool and serve: Remove the muffins from the oven and let cool in the pan for 10-15 minutes. Transfer to a wire rack to cool completely. Optionally, dust with powdered sugar before serving. Store muffins in an airtight container at room temperature up to 3 days, refrigerate for up to 5 days, or freeze for up to 1 month.
Notes
- For a sweeter frangipane filling, add more sugar and adjust the milk quantity to achieve the desired sweetness and texture.
- Use dairy-free yogurt as a substitute for applesauce to vary flavor and texture.
- This recipe can be made gluten-free by using gluten-free all-purpose flour in place of regular flour.
- Dampening hands when rolling frangipane balls prevents sticking and allows easy shaping.
- The batter is thick and may not flatten out in the muffin cups; using a spoon or knife to shape it around the filling helps with even coverage.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
