Almond Croissant Muffins Recipe

Introduction

These almond croissant muffins combine the flaky, nutty flavors of a classic almond croissant with the easy convenience of a muffin. Moist, tender, and packed with almond filling, they’re perfect for breakfast or a cozy snack.

Ingredients

• 2 tbsp flaxseed
• 4 tbsp water
• 100ml maple syrup
• 80g almond butter
• 1 tsp almond extract
• 100g soy yoghurt
• 50ml plant milk
• 180g self-raising flour
• ¼ tsp salt
• 50g ground almonds
• 1 tbsp Linwoods Sprouted Flax
• 30g maple syrup
• ½ tsp almond extract
• 30ml plant milk
• Flaked almonds, for topping
• Icing sugar, for dusting

Instructions

1. Step 1: Preheat the oven to 180°C fan and line a muffin tin with 6 cases. In a small bowl, mix the flaxseed with water and leave to thicken for 5 minutes.
2. Step 2: In a large bowl, whisk together the thickened flax mixture, maple syrup, almond butter, almond extract, soy yoghurt, and plant milk.
3. Step 3: Add the self-raising flour and salt to the wet ingredients, then gently fold until just combined. Be careful not to overmix to keep the muffins light.
4. Step 4: In a separate bowl, combine the ground almonds, Linwoods Sprouted Flax, maple syrup, almond extract, and plant milk. Mix until a thick paste forms.
5. Step 5: Spoon half of the muffin batter into the cases. Add a dollop of the almond filling on top of each, then cover with the remaining batter.
6. Step 6: Sprinkle flaked almonds over each muffin and bake for 20 minutes, or until the tops are golden and a skewer inserted comes out clean.
7. Step 7: Allow the muffins to cool slightly before dusting with icing sugar. Serve warm or at room temperature.

Tips & Variations

• For a crunchier texture, toast the flaked almonds lightly before sprinkling them on top.
• Substitute almond butter with cashew or peanut butter if preferred, adjusting almond extract to taste.
• Use oat or almond milk as an alternative to plant milk for a different flavor profile.
• For extra almond flavor, add a teaspoon of almond extract to the muffin batter as well as the filling.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Reheat gently in a microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, substitute the self-raising flour with a gluten-free baking flour blend. Ensure your baking powder is gluten-free as well.

Can I use regular yogurt instead of soy yoghurt?

Absolutely, regular or any plant-based yogurt works fine. The key is to keep the moisture and tangy flavor for the recipe balance.

Almond Croissant Muffins Recipe

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★★★★★

4.8 from 571 reviews

These Almond Croissant Muffins are a delightful plant-based treat combining the nutty flavor of almond butter and ground almonds with the natural sweetness of maple syrup. Moist and fluffy with a rich almond filling, they make a perfect breakfast or snack option for those seeking a gluten-free and vegan-friendly baked good.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Muffin Batter

• 2 tbsp flaxseed
• 4 tbsp water
• 100ml maple syrup
• 80g almond butter
• 1 tsp almond extract
• 100g soy yoghurt
• 50ml plant milk
• 180g self-raising flour
• ¼ tsp salt

Almond Filling

• 50g ground almonds
• 1 tbsp Linwoods Sprouted Flax
• 30g maple syrup
• ½ tsp almond extract
• 30ml plant milk

Topping

• Flaked almonds
• Icing sugar for dusting

Instructions

1. Prepare Flaxseed Mixture: In a small bowl, combine 2 tablespoons of flaxseed with 4 tablespoons of water. Stir well and let it thicken for 5 minutes to create a flax egg substitute.
2. Make Muffin Batter: In a large bowl, whisk together the thickened flaxseed mixture, 100ml maple syrup, 80g almond butter, 1 teaspoon almond extract, 100g soy yoghurt, and 50ml plant milk until smooth and combined.
3. Add Dry Ingredients: Gradually add 180g self-raising flour and ¼ teaspoon salt to the wet mixture. Gently fold the mixture until just combined, being careful to avoid overmixing which could make the muffins tough.
4. Prepare Almond Filling: In a separate bowl, mix 50g ground almonds, 1 tablespoon Linwoods Sprouted Flax, 30g maple syrup, ½ teaspoon almond extract, and 30ml plant milk until a thick paste forms.
5. Assemble Muffins: Preheat the oven to 180°C (fan). Line a muffin tin with 6 cases. Spoon half of the muffin batter evenly into the cases. Add a dollop of almond filling to the center of each muffin, then top with the remaining batter to cover the filling.
6. Add Topping and Bake: Sprinkle the tops of the muffins with flaked almonds. Bake in the preheated oven for approximately 20 minutes or until golden and a skewer inserted into the muffin comes out clean.
7. Cool and Serve: Allow the muffins to cool slightly in the tin before removing. Dust with icing sugar before serving to add a touch of sweetness and a classic croissant look.

Notes

• For best results, avoid overmixing the batter to keep muffins light and fluffy.
• Use fresh flaxseed powder or whole flaxseeds ground just before use for better texture.
• These muffins are naturally gluten-free if you use gluten-free self-raising flour.
• Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage.

Keywords: almond croissant muffins, vegan muffins, gluten-free muffins, plant-based baking, almond butter recipes, healthy muffins, maple syrup sweetened