Almond Croissant Muffins Recipe

Introduction

These Almond Croissant Muffins are a delightful treat combining the nutty flavor of almonds with a moist, tender crumb. Inspired by the classic pastry, they’re perfect for breakfast or a sweet snack any time of day.

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 filling)
• ½ tsp almond extract (for filling)
• 30ml plant milk (for filling)
• flaked almonds, for topping
• icing sugar, for dusting

Instructions

1. Step 1: Preheat your oven to 180°C fan and line a muffin tin with 6 cases.
2. Step 2: In a small bowl, combine the flaxseed and water. Let it sit for 5 minutes until thickened.
3. Step 3: In a large bowl, whisk together the thickened flax mixture, 100ml maple syrup, almond butter, 1 teaspoon almond extract, soy yoghurt, and 50ml plant milk.
4. Step 4: Add the self-raising flour and salt to the wet ingredients. Gently fold the mixture until just combined, being careful not to overmix.
5. Step 5: In a separate bowl, mix ground almonds, Linwoods Sprouted Flax, 30g maple syrup, ½ teaspoon almond extract, and 30ml plant milk until a thick paste forms.
6. Step 6: Spoon half of the muffin batter evenly into the cases. Add a dollop of the almond filling on top of each, then cover with the remaining batter.
7. Step 7: Sprinkle flaked almonds over the top of each muffin and bake for 20 minutes, or until golden and a skewer inserted comes out clean.
8. Step 8: Let the muffins cool slightly before dusting with icing sugar and serving.

Tips & Variations

• For extra almond flavor, add a handful of chopped almonds into the batter before baking.
• If you don’t have Linwoods Sprouted Flax, substitute with more ground flaxseed or crushed nuts.
• Try swapping soy yoghurt for coconut or almond yoghurt to vary the taste and creaminess.
• To make these gluten-free, use a gluten-free self-raising flour blend and ensure all ingredients are certified gluten-free.

Storage

Store these muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave for 20-30 seconds before serving to bring back their fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of flaxseed?

Yes, you can replace the flaxseed and water mixture with 2 large eggs if you are not vegan. This will change the texture slightly but still produce delicious muffins.

Can I freeze Almond Croissant Muffins?

Absolutely. Once completely cooled, wrap the muffins individually or place them in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature or warm briefly before eating.

Almond Croissant Muffins Recipe

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★★★★★

4.5 from 452 reviews

• Author: Sophie
• Total Time: 35 minutes
• Yield: 6 muffins 1x
• Diet: Vegan

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Description

These Almond Croissant Muffins combine the delicate, nutty flavor of almonds with a moist, fluffy texture reminiscent of a classic almond croissant. Naturally sweetened with maple syrup and made with plant-based ingredients, these muffins are perfect for a delightful vegan breakfast or snack.

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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

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Instructions

1. Prepare Flaxseed Mixture: In a small bowl, combine 2 tablespoons of flaxseed with 4 tablespoons of water. Stir and leave to thicken for 5 minutes; this mixture will act as a vegan egg substitute.
2. Make the 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 fully combined. Add 180g self-raising flour and ¼ teaspoon salt, then gently fold the ingredients together until just combined. Be careful not to overmix to maintain a light texture.
3. 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. This filling provides a rich almond flavor inside the muffins.
4. Assemble Muffins: Preheat your oven to 180°C fan (160°C conventional) and line a muffin tin with 6 cases. Spoon half of the muffin batter evenly into the cases. Add a dollop of the almond filling on top of the batter in each case. Then, cover with the remaining batter to encase the filling.
5. Add Topping and Bake: Sprinkle flaked almonds generously over the tops of the filled muffin cases. Place the muffin tin in the preheated oven and bake for approximately 20 minutes or until the muffins turn golden and a skewer inserted into the muffin base comes out clean.
6. Cool and Serve: Remove the muffins from the oven and allow them to cool slightly in the tin. Once warm, dust with icing sugar for a delicate finish. Serve and enjoy your almond croissant muffins warm or at room temperature.

Notes

• You can substitute almond butter with cashew butter if preferred.
• Ensure not to overmix the batter to keep muffins light and fluffy.
• Muffins are best eaten fresh but can be stored in an airtight container for up to 3 days.
• To keep muffins vegan, make sure your icing sugar is also vegan-friendly.
• Flaxseed mixture acts as an egg replacer, making these muffins suitable for vegans.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: almond croissant muffins, vegan muffins, almond butter muffins, plant-based muffins, maple syrup muffins, flaxseed egg substitute