Description
These Almond Croissant Muffins are inspired by the famous almond croissants. Soft fluffy muffins are stuffed with a rich, gooey frangipane filling, then topped with thinly sliced almonds that get lightly toasted in the oven. A sprinkle of powdered sugar adds the perfect finishing touch to these muffins. The best part? These can be made in roughly a half hour.
Ingredients
Almond Croissant Filling
- 4 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 cup almond flour
- 1 large egg
- 1/2 teaspoon almond extract
Muffins
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Almond Topping
- Sliced almonds
After Baking
- Powdered sugar
Instructions
1. Preheat oven to 375F. Line a 12 count muffin tin with muffin liners. Alternatively, you can make your own. See note at bottom for how to make your own.
2. In the bowl of your stand mixer, fitted with the paddle attachment, or using a large mixing bowl and handheld mixer, add all ingredients for the Frangipane filling and mix until smooth and creamy. Place bowl in refrigerator until ready to use.
3. In a large bowl, add butter, sugar, almond and vanilla extract, egg, Greek yogurt and milk. Whisk to combine. Add in the flour, baking soda, baking powder and salt. Whisk just until combined.
4. Scoop the batter, filling the prepared muffin tins, halfway full. Using a spoon to scoop the Frangipane filling, evenly divide the Frangipane filling on top of the muffin batter. Evenly divide the remaining muffin batter over top of the Frangipane filling.
5. Top the muffins with a generous handful of sliced almonds.
6. Bake in oven 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool 5 minutes in muffin tin, then transfer to a wire cooling rack.
8. Once ready to serve, sprinkle the tops of the muffins with powdered sugar.
9. These muffins stay fresh covered at room temperature a few days, or in the refrigerator for up to 1 week.
Notes
Storing leftovers
After the muffins cool to room temperature, you can store the muffins in an airtight container for a couple days at room temperature or up to 1 week in the refrigerator. You can also place these in a zip-top bag and store in the freezer for up to 3 months.
Make your own bakery style muffin liners
Here’s how to make the liners. Cut 12 pieces of parchment paper that measures 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the liner in the tin, once added.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Oven
- Cuisine: American, French