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Almond Croissant Muffins Recipe

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3.8 from 14 reviews

Delight in these Almond Croissant Muffins, a perfect blend of tender muffin texture with a luscious almond filling, topped with crunchy sliced almonds and a dusting of confectioner's sugar. These muffins are inspired by the classic almond croissant, offering a buttery, nutty, and slightly sweet treat perfect for breakfast or a cozy snack.

Ingredients

Almond Filling

  • 1/4 cup salted butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 2/3 cup almond flour

Muffin Batter

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plain Greek yogurt, at room temperature
  • 1/2 cup sliced almonds
  • Confectioner’s sugar, for dusting on muffins

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners and lightly spray with nonstick cooking spray. For fluffier muffins with more rise, fill every other cup with batter, which may require two pans.
  2. Make the Filling: In a medium bowl, beat the softened salted butter and 1/3 cup granulated sugar until light and creamy (about 1-2 minutes). Add one egg and mix until smooth. Stir in the almond and vanilla extracts. Gently mix in almond flour on low speed until fully combined. Chill the almond filling in the fridge for 30 minutes to firm up.
  3. Mix the Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a separate medium bowl. Set aside.
  4. Cream the Butter and Sugar: In a large bowl, beat the unsalted butter and 1 cup granulated sugar together on medium speed until light and fluffy. Add the two eggs, almond extract, and vanilla extract, mixing until combined. Beat in the Greek yogurt until smooth and creamy.
  5. Combine the Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently just until incorporated. Avoid overmixing to keep the muffins tender.
  6. Assemble the Muffins: Spoon a heaping tablespoon of batter into each muffin cup. Add about one tablespoon of almond filling in the center of each. Top with remaining batter to cover the filling. Sprinkle sliced almonds generously on top of each muffin.
  7. Bake the Muffins: Place the pan(s) in the preheated oven and bake for 18 to 23 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Before serving, dust with confectioner’s sugar for an extra touch of sweetness and an elegant finish.

Notes

  • Using room temperature ingredients ensures better mixing and fluffier muffins.
  • Chilling the almond filling helps prevent it from melting into the batter during baking.
  • Filling every other muffin cup helps muffins rise higher and bake more evenly.
  • Store muffins in an airtight container at room temperature for up to 3 days.
  • For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use dairy-free butter alternatives.

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