Vegan Almond Croissant Muffins Recipe

Introduction

These Vegan Almond Croissant Muffins combine the flaky, nutty delight of croissants with the convenience of muffins. Filled with a rich almond frangipane and topped with crunchy sliced almonds, they make a perfect treat for breakfast or afternoon tea.

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 (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. 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 it forms a thick, tacky paste. Cover and chill in the fridge until needed.
2. Step 2: Preheat your 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 all wet ingredients: 3/4 cup sugar, 1/2 cup applesauce, 1/3 cup dairy-free milk, 1/2 cup oil, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract, and 1 teaspoon almond extract until combined.
4. Step 4: Add all dry ingredients—1 1/2 cups all-purpose flour, 1 1/4 cups almond flour, 2 1/2 teaspoons baking powder, and a pinch of salt—to the wet mixture. Stir gently until just combined; the batter will be thick. Set aside.
5. Step 5: Divide the chilled frangipane into 12 equal balls. If the mixture sticks to your hands, dampen them with water before rolling.
6. Step 6: Spoon about half of the muffin batter evenly into each muffin cup. Place one frangipane ball into each cup, pressing it slightly down into the batter.
7. Step 7: Top each frangipane ball with the remaining batter. Use a butter knife or small spoon to gently spread the batter around each ball if needed, forming a small mound.
8. Step 8: Generously sprinkle sliced almonds over the tops of all muffins.
9. Step 9: Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The muffins should feel firm and springy when gently pressed in the center.
10. Step 10: 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 sweeter frangipane, add extra sugar and a splash more dairy-free milk to the filling mixture.
• Use dairy-free yogurt instead of applesauce for a creamier texture.
• Substitute almond extract with vanilla extract if preferred for a milder flavor.
• Try gluten-free all-purpose flour if avoiding gluten; ensure your baking powder is gluten-free.
• To prevent sticking while rolling the frangipane, wet your hands slightly with water.

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. To reheat, warm gently in a toaster oven or microwave until heated through. Note that the crunchy almond topping may soften over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of vegan butter?

Yes, you can substitute vegan butter with regular butter if you are not avoiding dairy. This will not significantly change the texture or flavor.

Are these muffins suitable for gluten-free diets?

Yes, by using a gluten-free all-purpose flour blend and ensuring other ingredients like baking powder are gluten-free, you can make these muffins gluten-free.

Vegan Almond Croissant Muffins Recipe

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4.7 from 89 reviews

These Vegan Almond Croissant Muffins are a delightful twist on classic croissants, combining tender, moist muffin texture with an indulgent almond frangipane filling and a crunchy almond topping. Made without dairy or eggs, these muffins are perfect for plant-based diets and bake up fluffy and aromatic with almond and vanilla extracts. The recipe features a rich almond-flavored center encased in a sweet, spiced muffin perfect for breakfast or an afternoon treat.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 28 minutes
• Total Time: 48 minutes
• Yield: 12 muffins 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: Vegan, Western
• 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
• 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

Topping

• 1 1/2 cups (120g) sliced almonds (or as needed)

Instructions

1. Make the frangipane filling: In a small bowl, combine almond flour, sugar, dairy-free milk, melted vegan butter, and almond extract. Mix until you get a thick and tacky paste. Though initially thick, it will come together nicely. Adjust sweetness by adding more sugar and milk if preferred. Cover and chill the mixture in the fridge until ready to use.
2. Preheat and prepare muffin pan: Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with paper liners to prevent sticking and for easy cleanup.
3. Prepare the muffin batter: In a large bowl, whisk together all the wet ingredients: granulated sugar, applesauce, dairy-free milk, neutral 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— to the wet mixture. Stir gently just until combined; the batter should be thick and slightly lumpy. Avoid overmixing to keep muffins tender.
4. Shape the frangipane balls: Take the chilled frangipane mixture and roll it into 12 equal-sized balls. If the mixture sticks to your hands, lightly dampen your hands with water to assist rolling.
5. Assemble the muffins: Scoop about half of the muffin batter evenly into the 12 muffin cups. Place one frangipane ball into the center of each filled muffin cup, gently pressing it down. Top each ball with the remaining muffin batter, spreading it to cover the frangipane completely. The batter is thick, so use a butter knife or small spoon to circle and smooth the top. The batter will mound slightly in each cup.
6. Add almond topping: Generously sprinkle sliced almonds over the top of each muffin, covering the batter to add texture and flavor.
7. Bake the muffins: Place the muffin pan in the preheated oven and bake for 25 to 28 minutes. Muffins are done when 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 the muffins cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar before serving for extra sweetness. Enjoy their fresh crunchy almond topping before it softens over time.
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 for longer freshness.

Notes

• Use spooned and leveled almond flour to ensure accurate measurement and consistent texture.
• Applesauce can be substituted with dairy-free yogurt for a different moisture profile.
• For a gluten-free version, use a gluten-free all-purpose flour blend.
• The batter is intentionally thick; do not add additional liquid to thin it.
• Using water on your hands while rolling frangipane helps prevent sticking and makes shaping easier.

Keywords: vegan almond croissant muffins, almond muffin recipe, dairy-free muffins, vegan baking, almond frangipane, plant-based breakfast, almond flour muffins