Description
These Almond Croissant Muffins combine the buttery flavor of a classic almond croissant with the simplicity of a homemade muffin. Soft, tender muffins are filled with rich almond frangipane, topped with sliced almonds, and finished with powdered sugar for a bakery-style treat that’s perfect for breakfast, brunch, coffee, or afternoon tea.
Ingredients
200g (1 1/2 cups + 1/3 cup) all-purpose flour
200g (1 cup) brown sugar
200g (about 14 tablespoons) unsalted butter, room temperature
3 large eggs
1 1/2 teaspoons baking powder
2 tablespoons milk
1 teaspoon vanilla extract
For the Frangipane Filling:
240g (2 cups) almond flour
160g (about 11 tablespoons) unsalted butter, softened
200g (1 cup) granulated sugar
2 large eggs
1 teaspoon almond extract
5 tablespoons milk
For the Topping:
Sliced almonds, as needed
Powdered sugar, for dusting
Instructions
1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
2. In a large bowl, beat the room-temperature butter and brown sugar until light and creamy.
3. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour and baking powder.
5. Add the dry ingredients to the butter mixture alternately with the milk, mixing just until the batter comes together. Do not overmix.
6. For the frangipane, beat the softened butter and granulated sugar in a separate bowl until creamy.
7. Add the eggs one at a time, followed by the almond extract.
8. Mix in the almond flour and milk until a smooth, thick almond filling forms.
9. Add a small spoonful of muffin batter to each prepared muffin liner.
10. Place a generous spoonful of frangipane in the center of each muffin.
11. Cover the frangipane with additional muffin batter, filling each liner about three-quarters full.
12. Sprinkle sliced almonds generously over the tops and gently press them into the batter.
13. Bake for 22–28 minutes, or until the muffins are golden and the muffin portion is baked through.
14. Allow the muffins to cool in the pan for 5–10 minutes, then transfer them to a wire rack.
15. Once cooled, dust generously with powdered sugar and serve.
Notes
Use room-temperature butter for the muffin batter and softened butter for the frangipane.
Don’t overmix the muffin batter after adding the flour.
Use almond flour rather than coarse almond meal for the smoothest frangipane texture.
Add the milk gradually to the frangipane so the filling doesn’t become too loose.
Make sure the frangipane is covered with muffin batter before baking.
Do not overfill the muffin liners; filling them about three-quarters full gives the muffins room to rise.
Sprinkle sliced almonds over the tops before baking for a classic almond croissant appearance.
Don’t overbake the muffins. The muffin portion should be golden and set while the frangipane remains rich and tender.
Allow the muffins to cool slightly before dusting them with powdered sugar.
Serve slightly warm for the softest texture and strongest buttery almond flavor.
For an almond-croissant-inspired variation, add a small spoonful of raspberry or apricot jam with the frangipane.
Store cooled muffins in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate the muffins in a covered container for up to 4–5 days.
Warm refrigerated muffins briefly before serving to restore their soft texture.
Freeze the muffins without powdered sugar for up to 2 months.
Thaw frozen muffins at room temperature and dust with fresh powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 22–28 minutes
- Category: Breakfast, Brunch, Muffins, Pastry
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 560
- Sugar: 30g
- Sodium: 180mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 125mg