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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.

Ingredients

Scale

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

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