Vegan Almond Croissant Muffins Recipe

Introduction

These vegan almond croissant muffins combine the rich, nutty flavor of almonds with a tender, buttery crumb—all without any dairy or eggs. Perfect for breakfast or a snack, they feature a luscious frangipane center and a crunchy almond topping that will delight your taste buds.

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 adding the first five ingredients (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) into a small bowl. Mix until you form a thick, tacky paste. It may seem too thick at first, but it will come together as you mix. Adjust sweetness by adding more sugar or milk if desired. Cover and chill in the fridge until ready to use.
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 the wet ingredients: 3/4 cup granulated sugar, 1/2 cup unsweetened applesauce, 1/3 cup dairy-free milk, 1/2 cup neutral oil, 1 teaspoon apple cider vinegar (optional), 1 teaspoon vanilla extract, and 1 teaspoon almond extract.
4. Step 4: Add all dry ingredients to the wet mixture: 1 1/2 cups all-purpose flour, 1 1/4 cups almond flour, 2 1/2 teaspoons baking powder, and a pinch of salt. Gently mix until just combined. The batter will be thick; do not overmix.
5. Step 5: Divide the chilled frangipane mixture into 12 equal balls. If sticky, dampen your hands with water to help roll them.
6. Step 6: Spoon about half of the muffin batter evenly into each lined cup. Place one frangipane ball into each cup and press it slightly into the batter.
7. Step 7: Top each frangipane with the remaining batter. Because the batter is thick, use a butter knife or small spoon to spread the batter around the frangipane ball. It will form a small mound in each cup.
8. Step 8: Generously sprinkle sliced almonds on top of each muffin.
9. Step 9: Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean (some moist crumbs are okay). The muffins should feel firm and springy when gently pressed.
10. Step 10: Let the muffins cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.
11. Step 11: Optional: dust the tops with powdered sugar before serving for a classic finish. Enjoy warm or at room temperature.

Tips & Variations

• Use gluten-free all-purpose flour for a gluten-free version without altering the texture.
• Adjust the almond extract amount to your preference for a more or less intense almond flavor.
• For a sweeter frangipane, add extra sugar and a splash more dairy-free milk until you reach your desired sweetness and texture.
• If you find the batter too thick to spread, a small amount of additional dairy-free milk can help loosen it slightly.

Storage

Store 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 microwave or oven until heated through, preserving the crunchy almond topping as much as possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of dairy-free milk?

Yes, you can substitute regular milk if you are not vegan or dairy-free. The muffins will still turn out moist and flavorful.

How do I prevent the almond topping from becoming soggy?

To keep the almond slices crunchy, bake the muffins thoroughly and avoid covering them tightly with plastic wrap when warm. Allow them to cool completely before storing, and if possible, store in a way that allows air circulation, like a container with ventilation.

Vegan Almond Croissant Muffins Recipe

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★★★★★

4.9 from 475 reviews

These Vegan Almond Croissant Muffins are a delightful twist on classic croissants, combining the tender crumb of a muffin with the rich, nutty flavor of almond frangipane filling. Perfect for breakfast or an indulgent snack, these muffins are dairy-free, made with almond flour, applesauce, and a crunchy almond topping, delivering buttery notes and a sweet almond essence in every bite.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 28 minutes
• Total Time: 48 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

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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 (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. Make the frangipane filling: Add all frangipane ingredients to a small-sized bowl and mix until a thick, tacky paste forms. Though initially thick, the mixture will come together. Adjust sweetness and consistency by adding more sugar or milk if desired. Cover and chill in the refrigerator until needed.
2. Prepare for baking: Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners for easy muffin removal and cleanup.
3. Mix wet ingredients: In a large bowl, whisk together sugar, applesauce, dairy-free milk, neutral oil, apple cider vinegar (if using), vanilla extract, and almond extract until fully combined.
4. Add dry ingredients: To the wet mixture, gently fold in the all-purpose flour, almond flour, baking powder, and a pinch of salt. Stir just until combined to avoid overmixing; the batter will be thick and somewhat dense.
5. Form frangipane balls: With damp hands to prevent sticking, roll the chilled frangipane mixture into 12 equal-sized balls. Set aside.
6. Assemble the muffins: Spoon about half of the muffin batter evenly into each muffin cup. Press one frangipane ball into the center of each cup and cover with the remaining muffin batter. Use a butter knife or small spoon to gently spread the thick batter around each frangipane ball, shaping into a slight mound as needed.
7. Add almond topping: Generously sprinkle sliced almonds over the top of each assembled muffin, ensuring good coverage for crunch and flavor.
8. Bake the muffins: Place the muffin pan in the preheated oven and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs and the tops are firm and springy to the touch.
9. Cool and serve: Allow the muffins to cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely. Optionally dust the muffins with powdered sugar before serving to enhance presentation and sweetness.
10. Storage tips: Store the 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 to maintain freshness.

Notes

• Use blanched almond meal or almond flour measured by spooning and leveling for best texture.
• You can adjust the sweetness of the frangipane filling by adding more sugar or dairy-free milk as preferred.
• Unsweetened applesauce can be substituted with dairy-free yogurt for moisture and texture.
• For gluten-free diets, substitute the plain all-purpose flour with a gluten-free all-purpose flour blend.
• The thick batter may not flatten easily in muffin cups; use a spoon or butter knife to evenly spread it around the frangipane filling.
• The crunchy almond topping softens over time but adds great texture when freshly baked.

Keywords: vegan almond croissant muffins, almond frangipane muffins, dairy-free muffins, vegan breakfast muffins, almond flour muffins