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
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