These Almond Croissant Muffins are filled with a sugary homemade almond frangipane and topped with sliced almonds for a vegan muffin that tastes just like your favorite croissant!
A few months ago, I made Almond Croissant Cookies, and you all LOVED them! That's when I knew I had to make more almond croissant goodies- starting with these vegan almond muffins!
Ingredients:
Ingredient notes & substitutions:
- Almond Flour: I HIGHLY recommend using blanched almond flour (aka super fine almond flour) for this recipe. This means it is skinless and finely ground, which is the texture you want.
- The other type of almond flour you can find is called unblanched, which has the skin on, and does not work as well in this recipe.
- Applesauce: This acts as the egg replacement in these muffins.
- Make sure to use unsweetened applesauce!
- If you can't find any, you can replace it with a plant-based yogurt, but the muffins will be slightly less sweet.
- Almond Extract: I used Morton & Basset Almond Extract in this recipe, but any brand works!
- Olive Oil: This is my preferred oil for baking as it gives these muffins such a nice flavor and tender crumb.
- You can substitute 1:1 with any other neutral liquid oil.
- The only oil I don't recommend is coconut oil, as it tends to clump up and lead to a greasy texture.
How to make almond croissant muffins
Make the almond frangipane
First, make the eggless frangipane. It contains just 5 ingredients and truly is SO easy to make.
Simply mix the almond flour, sugar, melted vegan butter, oat milk, and almond extract until combined. Cover & place in the fridge to thicken while you make the almond muffin batter.
Make the almond muffin batter
This muffin batter can be made in one bowl!
Start by mixing together the wet ingredients, including the oat milk, sugar, olive oil, applesauce, brown sugar, and almond extract.
Once mixed, add in the dry ingredients, including the all-purpose flour, almond flour, baking powder, baking soda, and salt.
Mix all the ingredients until you have a thick batter. I recommend using a spatula for this step, as it helps incorporate any dry spots without overmixing the batter.
Add batter & frangipane to muffin liners
Fill the muffin liners â…“ full with the almond cupcake batter.
Then, scoop out ½ Tablespoon of the frangipane per muffin and roll it into a ball. Add this to the center of each muffin.
Add the remaining batter on top of the frangipane until completely covered.
Top with sliced almonds & bake!
Once all the muffin batter is in the pan, top each muffin with sliced almonds. Then, add to the oven and bake for 20-22 minutes until cooked through and lightly browned on top.
Move the cooked muffins to a wire rack to continue cooling. Then, top with a dusting of powdered sugar before serving to get the classic look of an almond croissant!
FAQ & Tips:
Can I make these almond muffins gluten-free?
I haven't tried making these muffins gluten-free, but it should work! The only ingredient you'll need to substitute is the all-purpose flour, as the rest of the ingredients are naturally gluten-free.
Make sure to use a gluten-free 1:1 all-purpose baking flour, such as this mix from Bob's Red Mill.
Please note: using flour alternatives like almond flour or coconut flour will not work as it's not a 1:1 substitution.
How do I store almond croissant muffins?
Baked almond muffins can be stored in a closed container or zip-loc bag at room temperature for 24 hours, in the fridge for 3-4 days, or in the freezer for up to 1 month.
Just defrost at room temperature for about 1 hour to enjoy them from the freezer!
I can't wait for you to try these Vegan Almond Croissant Muffins filled with homemade frangipane and topped with crunchy sliced almonds. They truly are a decadent homemade treat- and way easier to make than croissants!
-TSG
More vegan muffin recipes you will love:
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Almond Croissant Muffins
Ingredients
Almond Frangipane Filling:
- ½ cup blanched almond flour
- ¼ cup sugar
- 2 Tablespoons melted vegan butter
- 1 Tablespoon oat milk or any plant-based milk
- ½ teaspoon almond extract
Almond Muffin Batter:
- â…” cups oat milk or any plant-based milk
- ½ cup sugar
- ½ cup olive oil
- â…“ cup applesauce
- ¼ cup brown sugar
- 1 ½ teaspoons almond extract
- 2 cups all-purpose flour
- ¼ cup blanched almond flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Topping:
- ½-2/3 cups sliced almonds *start with ½ cup and add more if desired
- 1 Tablespoon powdered sugar
Instructions
Make the almond frangipane:
- Start by making the frangipane filling. Add the almond flour, sugar, melted vegan butter, oat milk, and almond extract to a large bowl and mix together until smooth.
- Cover the bowl with plastic wrap and place it in the fridge to set while you make the muffin batter.
Make the muffin batter:
- Preheat the oven to 350F and line a muffin pan with cupcake liners. It can also be a good idea to spray the top of your muffin pan if it is not a non-stick pan. Set aside for later.
- Add the oat milk, cane sugar, olive oil, applesauce, brown sugar, and almond extract to a large mixing bowl and whisk together.
- Next, add the dry ingredients to the mixing bowl. Start by adding the all-purpose flour, followed by the almond flour, baking powder, salt, and baking soda on top.
- Then, use a whisk or spatula to GENTLY mix the batter just until all streaks of flour are gone. I highly recommend using a spatula for this step, as it helps incorporate any dry spots without overmixing the batter.
Assemble the muffins:
- Remove the frangipane from the fridge and roll into 12 equally sized balls (about ½ Tablespoon each).
- Next, fill each muffin liner â…“ full with the cupcake batter.
- Then, add a ball of the chilled almond frangipane to the center of each muffin and press it into the batter.
- Top each frangipane ball with the remaining muffin batter until each is completely covered. The batter might look a little heaped in the center, but it will bake normally!
- Sprinkle the sliced almonds onto the tops of each muffin.
Bake & serve:
- Add the tray of muffins to the oven and bake for 20-22 minutes until cooked through.
- Remove the muffins from the oven and immediately remove the muffins from the muffin tin. Then, place them onto a wire cooling rack. Do not let the muffins cool in the tin or they risk getting soggy on the bottom.
- Once the muffins have cooled, dust them with powdered sugar. Then, serve & enjoy!
Notes
- Baked almond muffins can be stored in a closed container or zip-loc bag at room temperature for 24 hours, in the fridge for 3-4 days, or in the freezer for up to 1 month.
- Just defrost at room temperature for about 1 hour to enjoy them out of the freezer!
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