Soft, fluffy, flavourful, and delicious, these Almond Croissant Muffins will make the perfect breakfast or midday snack.
Soft, fluffy, flavourful, and delicious, these Almond Croissant Muffins will make the perfect breakfast or midday snack.
About These Almond Croissant Muffins
- These Almond Croissant Muffins are the perfect example of the combination of a delicious and moist muffin and an aromatic and decadent almond croissant. Think of it as the ideal breakfast—you will have a muffin and a croissant in one!
- To create the best combination of the two flavours, these muffins have the best recipe you can ever try, My The Best Blueberry Muffins.
- This recipe uses almond flour and extract for the ultimate almond croissant flavour. These muffins also have a glob of Frangipane in their center, giving them that buttery almond flavour.
- Frangipane is a filling that has the consistency of paste and requires a few of your pantry ingredients. Frangipane is a creamy paste in many French pastries, such as Almond Croissants or Bakewell cakes. All we need to make the Frangipane is Butter, Sugar, All-purpose Flour, Almond Flour, Egg, Vanilla Paste, and Almond Extract.
How To Make These Muffins
- Frangipane adds a creamy almond texture and flavour to many recipes.
- Beat the room-temperature butter with sugar until the mixture is light and creamy.
- Add in the egg and extracts and mix well.
- Whisk together both flours and add them to the butter mixture. The mixture will have the consistency of a paste.
- Make small balls out of the Frangipane, about the size of a large hazelnut or one inch in diameter, and let them sit in the fridge to firm up until you make the muffin batter.
How To Make The Almond Streusel
- Mix all-purpose flour, almond flour, brown sugar, and cold butter in a bowl using a fork. Do not blend the ingredients; we need to have clusters of the mixture.
How To Make The Almond Croissant Muffins
- First off, line the muffin pan in every other cavity.
- Set the oven to 400F.
- Mix dry ingredients, all-purpose flour, baking powder and soda, salt, and almond flour.
- Whisk the sugar into the other dry ingredients.
- Whisk the eggs, sour cream, oil, melted butter, buttermilk, almond, and vanilla in a separate bowl.
- Add the above mixture to the dry ingredients and gently mix until you don't see any trace of dry ingredients. Do Not Overmix.
- Let the batter sit on the counter to rest for 10-15 minutes. This will hydrate the flour and lead to fluffier muffins.
- Pour one large scoop of the batter into each muffin liner, place one Frangipane globe in the center and fill the liner with more batter. Be sure to fill the liners to the top.
- Sprinkle about one tablespoon of almond streusel on top of each muffin and cover their top with silvered almonds.
- Bake for 20 to 25 minutes or until the top looks golden and set. Let them cool in the pan for 10 minutes, then transfer them to the cooling rack to cool fully.
TIPS TO MAKE PERFECT DOMED TOP MUFFINS
- There are a few tips that could guarantee a perfect muffin dome;
- Do not overmix the batter, and stop mixing as soon as there is no trace of dry ingredients left.
- Use room temperature ingredients. Be sure to leave the eggs and sour cream out of the fridge for an hour before making the batter.
- Place the liners into the pan cavities, leaving an empty cavity beside each cavity. Line every other spot.
- After making the batter, leave the bowl on the counter for 10-15 minutes. This helps the flour hydrate fully, absorb the moisture from other ingredients, and make the muffins super fluffy. Do the dishes and come back 🙂
- Fill the liners to the top. Unlike the cupcakes, in which we only fill the liner to ⅔ of its capacity, the muffin liner must be filled to the top.
- Set your oven to at least 400F, which is higher than usual. This will give the batter the highest rise!
See more ideas here:
The Best Bakery Style Bran Muffins,
Storing: Keep these muffins in an air-tight container in a cool place for a few days. They freeze for two weeks.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.
📖 Recipe
Almond Croissant Muffins
Soft, fluffy, flavourful, and delicious, these Almond Croissant Muffins will make the perfect breakfast or midday snack.
Ingredients
For The Frangipane
- ½ cup Butter, Room temperature
- ¾ cup Granulated sugar
- 1¼ cup Almon flour
- ¼ cup All-purpose flour, Spooned and levelled
- ¼ teaspoon Salt
- 1 Egg, Room temperature
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
For The Muffins
- 2 cups All-purpose flour, Spooned and levelled
- ⅓ cup Almond flour
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Sugar
- ½ cup Sour cream, Room temperature
- ¾ cup Buttermilk, Room temperature
- 2 Eggs, Room temperature
- ¼ cup Oil
- 1 tablespoon Butter, Melted
- 1½ teaspoon Almond extract
- 2 teaspoon Vanilla extract
- ½ cup Silvered almond
Almond Streusel
- ¼ cup All-purpose flour, Spooned and levelled
- ¼ cup Almond flour
- ⅓ cup Granulated sugar
- ⅓ cup Brown sugar, Packed
- 4-5 tablespoon Butter, diced and cold
Instructions
How To Make The Frangipane
- Beat the room-temperature butter with sugar until the mixture is light and creamy.½ cup Butter, ¾ cup Granulated sugar
- Add in the egg and extracts and mix well.1 Egg, 1 teaspoon Vanilla extract, 1 teaspoon Almond extract
- Whisk together both flour and salt and add them to the butter mixture. The mixture will have the consistency of a paste.1¼ cup Almon flour, ¼ cup All-purpose flour, ¼ teaspoon Salt
- Use your clean hands to make small globes the size of an inch in diameter and set them aside.
- Store leftover frangipane in the refrigerator, covered, for up to 1 week or freeze for up to 2 months.
How To Make The Muffins
- Preheat the oven to 400°F, and line the muffin pan with the liner. Line the pan in an alternate order. Leave one empty cavity between the muffin liners.
- Whisk all the dry ingredients, including sugar together. Set aside.2 cups All-purpose flour, ⅓ cup Almond flour, 1 tablespoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt, 1 cup Sugar
- Whisk the sour cream, buttermilk, eggs, oil, melted butter, and vanilla extract in a separate bowl using a hand whisk or a fork.½ cup Sour cream, ¾ cup Buttermilk, 2 Eggs, ¼ cup Oil, 1 tablespoon Butter, 1½ teaspoon Almond extract, 2 teaspoon Vanilla extract
- Add the above mixture to the dry ingredients and gently mix until you don't see any trace of dry ingredients. Do Not Overmix.
- Let the batter sit on the counter to rest for 10-15 minutes. This will hydrate the flour and leads to fluffier muffins.
- Pour one large scoop of the batter into each muffin liner, place one Frangipane globe in the center and fill the liner with more batter. Be sure to fill the liners to the top.
How To Make The Streusel
- Mix all-purpose flour, almond flour, granulated and brown sugar, and cold butter in a bowl using a fork. Do not blend the ingredients; we need clusters of the mixture.¼ cup All-purpose flour, ¼ cup Almond flour, ⅓ cup Granulated sugar, ⅓ cup Brown sugar, 4-5 tablespoon Butter
- Sprinkle about one tablespoon of almond streusel on top of each muffin and cover their top with silvered a lmonds. Bake for 20 to 25 minutes or until the top looks golden and set. Let them cool in the pan for 10 minutes, then transfer them to the cooling rack to cool fully.½ cup Silvered almond
Nutrition
Calories: 412kcalCarbohydrates: 49gProtein: 6gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 61mgSodium: 358mgPotassium: 68mgFiber: 2gSugar: 32gVitamin A: 394IUVitamin C: 0.1mgCalcium: 106mgIron: 2mg
Tried this recipe?Let us know how it was!
Britt
I tried this recipe for a family brunch, and I have to tell you, it was a hit, and there was a fight over the crumbs 🙂
Gwen
A must try for anybody who is tired of making the same kind of muffins all the time.