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Vegan Almond Croissant Muffins

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4.2 from 6 reviews

These Vegan Almond Croissant Muffins offer a delightful blend of tender crumb and rich almond flavor with a luscious frangipane filling. Perfectly baked to golden perfection with a crunchy sliced almond topping, these muffins are a tasty vegan twist on the classic croissant, ideal for breakfast or an indulgent snack.

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
  • 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: In a small bowl, combine the almond flour, sugar, dairy-free milk, melted vegan butter, and almond extract. Mix until the mixture forms a thick and tacky paste. Though initially thick, it will come together nicely. Adjust sweetness by adding more sugar and milk if desired. Cover and chill in the refrigerator until ready to use.
  2. Prepare 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 wet ingredients: sugar, applesauce, dairy-free milk, oil, apple cider vinegar, vanilla extract, and almond extract until combined.
  3. Add dry ingredients: To the wet mixture, add the all-purpose flour, almond flour, baking powder, and salt. Gently mix just until fully incorporated. The batter will be thick. Set aside.
  4. Shape frangipane balls: Divide the chilled frangipane mixture into 12 equal portions and roll each into a ball. If the mixture sticks to your hands, wet your hands slightly to make rolling easier.
  5. Assemble muffins: Spoon about half of the muffin batter evenly into the lined muffin cups. Place one frangipane ball into the center of each cup and gently press it into the batter. Then, spoon the remaining batter over each ball to cover. Due to the thick consistency, the batter may mound slightly; use a butter knife or small spoon to distribute it evenly around each ball.
  6. Add almond topping: Generously sprinkle sliced almonds over the top of each muffin to create a crunchy almond crust.
  7. Bake: Place the muffin pan in the preheated oven and bake for 25-28 minutes. Muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs and the tops feel firm and springy to the touch.
  8. Cool and serve: Allow the muffins to cool in the pan for 10-15 minutes before transferring them to a wire rack. Optionally dust with powdered sugar before serving for extra sweetness. Enjoy warm or at room temperature.
  9. Storage: Store muffins in an airtight container at room temperature for up to 3 days, refrigerate up to 5 days, or freeze for up to 1 month.

Notes

  • To adjust sweetness in the frangipane filling, add more sugar and a little extra dairy-free milk as needed.
  • Use blunt measurements for flours by spooning and leveling for accuracy.
  • You can substitute unsweetened applesauce with dairy-free yogurt for a slightly tangier flavor and moisture.
  • For gluten-free diet, replace all-purpose flour with a gluten-free all-purpose blend.
  • The batter’s thick consistency means it won’t flatten on its own; use a utensil to smooth the surface around the frangipane filling.

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