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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.

Ingredients

Scale

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

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