Almond Croissant Muffins Recipe

Introduction

These almond croissant muffins offer the delightful flavors of a classic almond croissant in an easy-to-make muffin form. Moist and packed with almond goodness, they’re perfect for a breakfast treat or an afternoon snack.

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 almond filling)
• ½ tsp almond extract (for almond filling)
• 30ml plant milk (for almond filling)
• Flaked almonds (for topping)
• Icing sugar (for dusting)

Instructions

1. Step 1: Preheat the oven to 180°C fan and line a muffin tin with 6 cases.
2. Step 2: In a small bowl, mix the flaxseed with water and leave to thicken for 5 minutes.
3. Step 3: In a large bowl, whisk together the thickened flax mixture, maple syrup, almond butter, almond extract, soy yoghurt, and plant milk until smooth.
4. Step 4: Add the self-raising flour and salt to the wet ingredients, gently folding until just combined. Be careful not to overmix.
5. Step 5: In a separate bowl, combine ground almonds, Linwoods Sprouted Flax, maple syrup, almond extract, and plant milk. Mix until a thick paste forms to create the almond filling.
6. Step 6: Spoon half of the muffin batter evenly into the prepared cases.
7. Step 7: Add a dollop of the almond filling onto the center of each muffin.
8. Step 8: Top with the remaining muffin batter, smoothing gently to cover the filling.
9. Step 9: Sprinkle flaked almonds over each muffin for a crunchy topping.
10. Step 10: Bake for 20 minutes or until the muffins are golden and a skewer inserted comes out clean.
11. Step 11: Allow the muffins to cool slightly, then dust with icing sugar before serving.

Tips & Variations

• For extra crunch, toast the flaked almonds before sprinkling them on top.
• Swap soy yoghurt for any plant-based yoghurt you prefer.
• If you don’t have Linwoods Sprouted Flax, you can omit it or replace with an equal amount of ground flaxseed.

Storage

Store the almond croissant muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 1 month and thaw at room temperature. Reheat gently in a warm oven before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of flaxseed?

Yes, you can substitute 1 tablespoon of flaxseed mixed with 3 tablespoons of water with 1 egg for each flax egg required.

Are these muffins gluten-free?

This recipe uses self-raising flour, which typically contains gluten. To make it gluten-free, replace the flour with a gluten-free self-raising blend and ensure all other ingredients are gluten-free certified.