Almond Croissant Muffins
These Almond Croissant Muffins are inspired by the famous almond croissant. Soft fluffy muffins are stuffed with a rich, gooey frangipane filling (almond croissant filling), then topped with thinly sliced almonds that get lightly toasted in the oven. A sprinkle of powdered sugar adds the perfect finishing touch to these muffins. The best part? These can be made in roughly a half hour.

I love muffins, like a lot. I like them as a sweet treat for breakfast, but honestly most of the time eat muffins as a snack during the day. My favorite muffins are probably blueberry muffins. To be honest, most breakfast treats (pancakes, muffins, breakfast breads, bagels), I typically gravitate toward blueberry. However, these almond croissant muffins have quickly become a favorite.
These almond croissant muffins were inspired by the famous almond croissant and let me tell you, these are some of my favorite muffins I’ve made. Soft, fluffy muffins are stuffed with a rich, aromatic pastry filling, or almond croissant filling. The filling is made up of butter, sugar, ground almonds, egg and a hint of almond extract. These muffins are topped with sliced almonds, which add a delicious flavor and texture to the muffins.
Now that I’ve made these muffins, I’m starting to dream of other ways to turn my love of almond croissants into breakfast treats or desserts. I just love the flavor combination of the rich, creamy almond croissant filling with the crunch of the thinly sliced almonds and sprinkle of powdered sugar. What do you think I should make next?
The details
The components
Almond Croissant Filling
Almond Croissant filling is just divine! It’s a filling that consists of butter, sugar, almond flour, a hint of almond extract (to give extra almond flavor) and egg. The filling is rich, creamy and adds such a delicious component to these almond croissant muffins
the muffins
I love a muffin that is not only soft, but also moist. These muffins deliver on both. The muffins get a soft, tender crumb thanks to the use of Greek yogurt. the yogurt helps to tenderize the crumb, leading to a soft, fluffy muffin. It also helps contribute to the moistness of the muffins. I love using Greek yogurt, because it provides both moisture and a soft tender crumb without the use of extra butter or oil.
the topping
The topping for these almond croissant muffins is simple, but it adds both an attractive appearance a wonderful textural component to the muffins. Thinly sliced almonds are sprinkled on top of the muffins just before baking. I love that the almonds get lightly toasted in the oven while baking. It adds extra depth of flavor to the muffins.
Of course, you also have to add a sprinkle of powdered sugar to these muffins, just before serving. What’s an almond croissant without a sprinkle of powdered sugar? Typically you’ll see almond croissant’s served with a sprinkle of powdered sugar on them. To keep with my inspiration, I added a sprinkle of powdered sugar to these almond croissant muffins just before serving.
Ingredients
Here is what you will need to make these delicious Almond Croissant Muffins.
Almond croissant filling
- unsalted butter, softened – this adds richness and creaminess to the almond croissant filling.
- granulated sugar – there is just the right amount of sugar in the almond croissant filling that pairs perfectly with the almond croissant muffins.
- almond flour – almond flour holds the filling together and helps give it the characteristic almond croissant flavor.
- egg – egg helps to hold the filling together and adds richness to the filling.
- almond extract – a touch of almond extract is added to this almond croissant filling, which helps give the filling its characteristic almond croissant taste.
Muffin Batter
- unsalted butter – I usually prefer using unsalted butter in my baking, so that I can control how much salt is added. You can actually use butter or oil in this recipe. I chose to use butter, because I wanted the extra flavor from the butter. If you choose oil, your muffins will still taste delicious, and may be a touch more moist (although these are already very moist and soft thanks to the addition of the yogurt)
- granulated sugar – granulated sugar adds richness and the perfect amount of sweetness
- egg – The egg gives the muffins structure and softness.
- Greek yogurt – I love adding greek yogurt in my muffins. Not only does the greek yogurt help keep these muffins soft and moist, it also adds some nutrition to the muffins with the addition of protein.
- whole milk – milk helps to make the crumb of the muffins more tender and contributes to the moisture in the muffins
- almond extract – almond extract is a key component to giving these almond croissant muffins their flavor.
- vanilla extract – the vanilla extract helps to enhance all of the delicious flavors in these almond croissant muffins.
- all-purpose flour – flour is needed for the muffins to hold their structure.
- baking soda – baking soda helps the muffins rise. Baking soda is different from baking powder in the fact that it needs an acid to work. In this case, the greek yogurt is acidic and reacts with baking soda to create carbon dioxide gas. This in turn makes the muffins rise.
- baking powder – baking powder on the other hand does not need an acid to work. It works on its own. The reason I like using both baking soda and baking powder is because they create different textures in the muffins.
- salt – salt helps to enhance the flavors in these muffins
Toppings
- sliced almonds – a generous amount of sliced almonds top these muffins. They add a delicious taste to the muffins, as the almonds get lightly toasted in the oven when baking. They also add a contrast in texture, which truly contributes to the delicious taste and appeal to these muffins.
- powdered sugar – just like the classic almond croissant, these muffins are topped with a powdered sugar which adds the perfect touch of sweetness.
Bakery style muffin liners
If you want to take your almond croissant muffins up a notch, you have to make your own liners! All you need is some parchment paper.
Here’s how to make the liners. Cut 12 pieces of parchment paper that measures 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the liner in the tin, once added. That’s it!
Here’s how to make the muffins, STEP BY STEP
These muffins come together quickly. To make these almond croissant muffins, you’ll begin by making the frangipane filling, also known as the beloved almond croissant filling. This almond croissant filling truly makes these muffins DELICIOUS!
make the frangipane filling
The frangipane filling is easiest to mix together with a stand mixer or handheld mixer. Certainly you can use just a bowl and whisk if that’s all you have. Add all ingredients for the frangipane filling to your bowl and mix until smooth and creamy.
make the muffin batter
Now, it’s time to make the muffin batter! You’ll add the “wet ingredients”, including the sugar and whisk to combine. This includes the sugar, egg, butter, yogurt, milk, almond and vanilla extract.
Next, you’ll add in the “dry ingredients”. This includes the flour, salt, baking powder and baking soda. Whisk the batter JUST until combined. It is okay if it’s a little lumpy. Muffin batter is actually meant to be lumpy. The lumpy batter helps to trap the air bubbles and helps the muffins rise and become fluffy. So, it is important to not overmix.
scoop the batter into the muffin tin
After mixing the batter, you’ll scoop half the batter into your prepared 12-count muffin tin, filling each muffin tin halfway full. Use a spoon or small cookie scoop to scoop out the frangipane filing from your bowl. Evenly divide the frangipane filling over top of the muffin batter. Scoop the remaining muffin batter over top of the frangipane filling, evenly dividing among the 12 muffins.
Top the muffins then bake
Top the muffins with a generous handful of sliced almonds. The sliced almonds get lightly toasted when baked, which makes them sooo delicious. The almonds also provide a contrast in texture, which truly adds to the muffins.
Bake until a toothpick inserted into the center comes out clean. Now all that’s left to do is grab one and enjoy!
Storing leftovers
Make sure your muffins are cooled to room temperature before storing. You can store leftover muffins in an airtight container for a couple days at room temperature or up to 1 week in the refrigerator. You can also place these in a zip-top bag and store in the freezer for up to 3 months.
Here are a few other Breakfast ideas for you
- Jumbo Cinnamon Rolls (like Cinnabon)
- Soft 1-hour cinnamon rolls
- Blueberry Streusel Muffins
- Blueberry Cream Cheese Coffee Cake
Let me know what you thought!
If you make these Almond Croissant Muffins, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
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Print
Almond Croissant Muffins
- Total Time: 35 minutes
- Yield: 12 1x
Description
These Almond Croissant Muffins are inspired by the famous almond croissants. Soft fluffy muffins are stuffed with a rich, gooey frangipane filling, then topped with thinly sliced almonds that get lightly toasted in the oven. A sprinkle of powdered sugar adds the perfect finishing touch to these muffins. The best part? These can be made in roughly a half hour.
Ingredients
Almond Croissant Filling
- 4 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 cup almond flour
- 1 large egg
- 1/2 teaspoon almond extract
Muffins
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Almond Topping
- Sliced almonds
After Baking
- Powdered sugar
Instructions
1. Preheat oven to 375F. Line a 12 count muffin tin with muffin liners. Alternatively, you can make your own. See note at bottom for how to make your own.
2. In the bowl of your stand mixer, fitted with the paddle attachment, or using a large mixing bowl and handheld mixer, add all ingredients for the Frangipane filling and mix until smooth and creamy. Place bowl in refrigerator until ready to use.
3. In a large bowl, add butter, sugar, almond and vanilla extract, egg, Greek yogurt and milk. Whisk to combine. Add in the flour, baking soda, baking powder and salt. Whisk just until combined.
4. Scoop the batter, filling the prepared muffin tins, halfway full. Using a spoon to scoop the Frangipane filling, evenly divide the Frangipane filling on top of the muffin batter. Evenly divide the remaining muffin batter over top of the Frangipane filling.
5. Top the muffins with a generous handful of sliced almonds.
6. Bake in oven 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool 5 minutes in muffin tin, then transfer to a wire cooling rack.
8. Once ready to serve, sprinkle the tops of the muffins with powdered sugar.
9. These muffins stay fresh covered at room temperature a few days, or in the refrigerator for up to 1 week.
Notes
Storing leftovers
After the muffins cool to room temperature, you can store the muffins in an airtight container for a couple days at room temperature or up to 1 week in the refrigerator. You can also place these in a zip-top bag and store in the freezer for up to 3 months.
Make your own bakery style muffin liners
Here’s how to make the liners. Cut 12 pieces of parchment paper that measures 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the liner in the tin, once added.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Oven
- Cuisine: American, French
I made these muffins. They are delicious. I didn’t change anything. Will definitely make them again.
Hi, Sandy! Thank you so much for making these muffins! I am really glad to hear you enjoyed them :). They are a favorite in our household!
Happy baking,
Jolene