Print

Soft Almond Croissant Muffins

almond croissant muffins - featured image
Print Recipe

Soft almond croissant muffins with a buttery, flaky texture that taste like a croissant but are quick and easy to make. Perfect for brunch or coffee breaks, these muffins combine a luscious almond filling with flaky puff pastry.

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed
  • 1 cup (96 g) almond flour
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 egg (for filling)
  • 1 teaspoon almond extract
  • 2 tablespoons (30 ml) whole milk or cream
  • 1 egg (for egg wash)
  • 1 teaspoon water (for egg wash)
  • Sliced almonds, toasted, for topping
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin lightly with butter or non-stick spray.
  2. In a medium bowl, combine almond flour, granulated sugar, softened unsalted butter, 1 egg, almond extract, and whole milk or cream. Mix until smooth and creamy. Add a splash more milk if too stiff.
  3. On a lightly floured surface, roll out the thawed puff pastry sheet into a 12×12 inch (30×30 cm) square. Cut into 12 equal squares, about 4×4 inches (10×10 cm) each.
  4. Place each puff pastry square into a muffin cup, pressing gently to fit the shape.
  5. Spoon about 1 tablespoon (15 g) of the almond filling into the center of each pastry square.
  6. Fold the corners of each square over the filling, overlapping slightly in the middle to create a rough croissant shape.
  7. Beat one egg with a teaspoon of water to make an egg wash. Brush the tops and edges of each muffin generously.
  8. Sprinkle toasted sliced almonds on top of each muffin.
  9. Bake for 20-25 minutes or until golden brown and puffed. Watch closely after 20 minutes to avoid burning.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
  11. Once cooled, dust lightly with powdered sugar if desired.

Notes

Thaw puff pastry in the fridge overnight or until pliable but still cool to avoid stickiness. Use egg wash to seal pastry folds and prevent filling leakage. If almonds brown too quickly, tent muffins with foil during baking. Let muffins cool before dusting with powdered sugar. For vegan version, substitute butter with coconut oil, eggs with flax eggs, and milk with plant-based milk. For gluten-free, use gluten-free puff pastry and almond flour.

Nutrition

Keywords: almond croissant muffins, puff pastry muffins, flaky almond muffins, easy almond pastry, brunch muffins, buttery almond treats

Find it online: https://emacrave.com/soft-almond-croissant-muffins-recipe-easy-flaky-buttery-treats/