Almond Croissant Muffins Recipe

Introduction

These almond croissant muffins combine the flaky, nutty flavors of a classic almond croissant with the convenience of a muffin. Moist and tender with a sweet almond filling, they make a perfect treat for breakfast or afternoon tea.

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 (for almond filling)
• ½ tsp almond extract (for almond filling)
• 30ml plant milk (for almond filling)
• 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, 100ml maple syrup, almond butter, 1 tsp almond extract, soy yoghurt, and 50ml plant milk until smooth.
3. Step 3: Add the self-raising flour and salt to the wet ingredients and gently fold until just combined, being careful not to overmix.
4. Step 4: In a separate bowl, combine the ground almonds, Linwoods Sprouted Flax, 30g maple syrup, ½ tsp almond extract, and 30ml plant milk. Mix until a thick paste forms to create the almond filling.
5. Step 5: Spoon half of the muffin batter evenly into the lined cases. Add a dollop of the almond filling into the center of each muffin, then top with the remaining batter.
6. Step 6: Sprinkle flaked almonds over the tops of the muffins and bake for 20 minutes, or until golden and a skewer inserted comes out clean.
7. Step 7: Allow the muffins to cool slightly, then dust with icing sugar before serving.

Tips & Variations

• For a gluten-free version, substitute the self-raising flour with a gluten-free baking mix.
• Use other nut butters, like cashew or hazelnut, for a different flavor twist.
• Add a pinch of cinnamon or cardamom to the almond filling for extra warmth and spice.
• If you don’t have Linwoods Sprouted Flax, regular ground flax or additional ground almonds will work as a substitute.

Storage

Store these muffins in an airtight container at room temperature for up to 2 days. They also freeze well—wrap individually and freeze for up to 1 month. To reheat, thaw at room temperature and warm briefly in the oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of flaxseed?

Yes, if you’re not vegan, you can replace the flaxseed mixture with 2 medium eggs for similar binding.

What makes these muffins moist?

The combination of almond butter, soy yoghurt, and plant milk keeps the muffins wonderfully moist and tender.

Almond Croissant Muffins Recipe

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★★★★★

4.6 from 138 reviews

These Almond Croissant Muffins are a delightful plant-based treat combining the nutty richness of almond butter and ground almonds with the subtle sweetness of maple syrup. Moist and fluffy, these muffins feature a luscious almond filling and a crunchy flaked almond topping, perfect for breakfast or a satisfying snack. Made with wholesome ingredients like flaxseed, soy yogurt, and plant milk, they offer a delicious gluten-friendly alternative with a hint of almond extract that enhances their decadent flavor.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American/International
• 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 yogurt
• 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 and let it sit for 5 minutes until it thickens to a gel-like consistency. This acts as an egg substitute to bind the batter.
2. Make Muffin Batter: In a large mixing bowl, whisk together the thickened flaxseed mixture, 100ml maple syrup, 80g almond butter, 1 teaspoon almond extract, 100g soy yogurt, and 50ml plant milk until smooth and well combined.
3. Add Dry Ingredients: Sift or add 180g self-raising flour and ¼ teaspoon salt into the wet mixture. Gently fold the dry ingredients into the wet using a spatula, mixing just until combined to avoid overmixing and ensure tender muffins.
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 almond paste forms. This filling adds a rich, nutty surprise inside the muffins.
5. Assemble Muffins: Preheat the oven to 180°C (fan). Line a muffin tin with 6 paper cases. Spoon half of the muffin batter evenly into each case. Add a dollop of the almond filling on top of the batter in each muffin cup, then cover with the remaining batter to encase the filling.
6. Add Topping and Bake: Sprinkle flaked almonds generously over the top of each muffin. Bake in the preheated oven for 20 minutes or until the muffins are golden brown and a skewer inserted into the batter (avoiding the filling) comes out clean.
7. Cool and Serve: Allow the muffins to cool slightly in the tin for a few minutes before transferring them to a wire rack. Dust with icing sugar before serving to add a delicate sweetness and decorative touch.

Notes

• Ensure not to overmix the batter once the flour is added to keep muffins light and fluffy.
• Using plant-based ingredients makes these muffins suitable for vegans and those with lactose intolerance.
• Flaxseed water acts as an excellent egg substitute, increasing fiber content and adding omega-3 fatty acids.
• These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
• Flaked almonds on top add a nice crunch, but can be omitted or replaced with sliced almonds or chopped nuts as preferred.

Keywords: almond croissant muffins, vegan muffins, almond butter muffins, plant-based muffins, maple syrup muffins, gluten-friendly muffins