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Almond Croissant Muffins

A soft buttery frangipane-style muffin filled with almond cream topped with almond buttercream, flaked almonds, and a dusting of icing sugar. They taste and smell just like they came from a bakery but they're so simple to make, plus you won’t need any eggs or any dairy! 

Almond Croissant Muffins

The muffin comes together in just one bowl made with ground almonds, butter and light brown sugar for that soft melt-in-your-mouth texture. Each muffin is filled with almond creme and then sealed with a layer of smooth almond buttercream. Finished with flaked almonds and a dusting of icing sugar, these muffins have everything you know and love about an almond croissant. 

Recipe FAQ

  • Can I use any type of yoghurt in the batter? You can use either dairy or dairy free yoghurt, however a high protein and fat content is important as it impacts the strength of the gluten matrix and overall moisture retention.

  • How do I get tall muffin tops? The key step is to bake at a very high temperature to activate the baking powder and cause a fast rise before reducing the temperature to finish the bake. Also filling the liners right to the top!!

  • Can I freeze the muffins? The almond muffin sponge can be frozen however I would recommend filling and decorating just before serving for best results


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