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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/almond-croissant-muffins-recipe/