If you adore the sweet, nutty flavor of an almond croissant but want something easier (and less messy) to bake at home, these Vegan Almond Croissant Muffins are the answer. They’re soft and tender like a classic muffin, but with the signature almond-croissant vibe: a gooey frangipane-style filling and a crunchy sliced-almond topping. This version is inspired by Rainbow Nourishments’ vegan almond muffin recipe and the way many “almond croissant” bakes are built online (almond cake + frangipane center + almond topping).
Why you’ll love these muffins
- Almond-croissant flavor without laminating dough
- Soft muffin + gooey center + crunchy top (best texture combo)
- No eggs, no dairy, simple pantry ingredients
- Great for breakfast, brunch, or coffee time
Ingredients (Makes 12 muffins)
1) Frangipane-style filling
- ¾ cup (75 g) almond flour (blanched almond meal)
- ¼ cup (25 g) granulated sugar
- 1½ tbsp (25 g) dairy-free milk
- 1 tbsp (15 g) melted vegan butter
- ½ tsp almond extract (or vanilla)
(This filling is intentionally thicker than classic frangipane so you can roll it into balls.)
2) Wet ingredients (muffins)
- ¾ cup (150 g) granulated sugar
- ½ cup (130 g) unsweetened applesauce (or dairy-free yogurt)
- ⅓ cup (85 g) dairy-free milk
- ½ cup (125 g) neutral oil (sunflower/canola/grapeseed)
- 1 tsp apple cider vinegar (or lemon juice, optional)
- 1 tsp vanilla extract
- 1 tsp almond extract (or extra vanilla)
3) Dry ingredients (muffins)
- 1½ cups (190 g) all-purpose flour
- 1¼ cups (125 g) almond flour
- 2½ tsp baking powder
- Pinch of salt
4) Topping
- About 1½ cups (120 g) sliced almonds
- Optional: powdered sugar for dusting
Equipment
- 12-cup muffin tin
- Paper liners
- Mixing bowls + whisk/spatula
- Cookie scoop or spoon
- Toothpick for doneness test
Step-by-step instructions
Step 1: Make the almond filling
- In a small bowl, mix almond flour + sugar + dairy-free milk + melted vegan butter + almond extract.
- Stir until it becomes a thick paste.
- Cover and chill while you prepare the batter (this makes it easier to roll).
Step 2: Prep the oven and pan
- Preheat oven to 180°C / 350°F.
- Line a 12-cup muffin pan with liners.
Step 3: Mix the muffin batter
- In a large bowl, whisk all wet ingredients until smooth.
- Add all dry ingredients and mix gently until just combined.
- Batter should look thick and creamy (don’t overmix).
Step 4: Portion the filling
- Divide chilled filling into 12 pieces.
- Roll each into a ball (dampen hands if sticky).
Step 5: Assemble (the “croissant” effect happens here)
- Add about half the batter across the muffin cups (roughly 1 heaped tablespoon each to start).
- Place one filling ball into each cup and press it down slightly.
- Cover with the remaining batter (use a spoon/knife to spread if needed so the filling is hidden).
Step 6: Add topping
- Sprinkle lots of sliced almonds on each muffin (generous topping = best crunch).
Step 7: Bake
- Bake 25–28 minutes, or until:
- a toothpick comes out clean (a few moist crumbs are okay),
- tops feel springy when gently pressed.
- Cool 10–15 minutes in the pan, then transfer to a rack.
Step 8: Serve
- Dust with powdered sugar if you want that classic almond-croissant finish.
Tips for the best bakery-style result
- Weigh your flours if possible (almond flour especially can vary by brand).
- Don’t overmix the batter → keeps muffins tender.
- Want taller tops? Bake in every other cavity (you’ll bake in 2 batches of 6).
- The almond topping is crunchiest day 1; it softens over time.
Easy variations (popular online)
- Extra “croissant shop” flavor: add a little orange zest or lemon zest to the batter (goes amazing with almond).
- Blueberry almond: fold in ¾ cup blueberries (skip if you want the pure almond-croissant taste).
- More decadent style: some recipes use plant-based condensed milk for a richer muffin base—super plush and sweet.
Storage
- Room temp (airtight): up to 3 days
- Fridge: up to 5 days
- Freezer: up to 1 month