Description
These Chocolate Almond Croissant Muffins are inspired by the famous French almond croissants and pain au chocolat. Soft, fluffy chocolate chip muffins are stuffed with a rich frangipane filling (almond croissant filling), then topped with a generous amount of sliced almonds and chocolate chips. After baking, the muffins are dusted with powdered sugar, which adds just a hint of sweetness and helps bring out all of the delicious flavors in the muffins.
Ingredients
Muffins
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 cup milk
- 1/3 cup sour cream
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Almond Croissant Filling
- 4 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 cup almond flour
- 1 large egg
- 1 teaspoon almond extract
Topping
- Thinly sliced almonds
- Semi-sweet chocolate chips
- 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.
3. In a large bowl, add melted butter, sugar, eggs, milk, sour cream, almond and vanilla extract. Whisk to combine. Add in the sifted flour, baking powder and salt. Fold in the chocolate chips. Stir just until combined.
4. Scoop the batter, filling the prepared muffin tins, halfway full. Using a spoon or very small cookie scoop, evenly divide the Frangipane filling on top of the muffin batter. Finally, evenly divide the remaining muffin batter over top of the Frangipane filling.
5. Top the muffins with a generous handful of sliced almonds and chocolate chips.
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. You may also freeze them for up to 3 months.
Notes
- How to make your own muffin liners: Cut 12 pieces of parchment paper that measure 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.