Almond Croissant Muffins Twist

Almond Croissant Muffins bring together the best of both worlds with the flaky layers of a croissant and the easy-to-eat format of a muffin. These golden, almond-topped treats transform any breakfast or brunch into a special occasion with their rich nutty flavor and buttery crumb.

When I first tried this recipe, the crispy edges with the soft almond cream inside hooked me instantly. Now, it’s my go-to when I want a bakery-style treat without the fuss.

Ingredients

• Crescent dough: this flaky base provides that signature croissant texture so essential to these muffins
• Unsalted butter: ensures a creamy richness that balances the nutty flavors perfectly
• Granulated sugar: adds just the right amount of sweetness without overpowering
• Almond flour: infuses every bite with a natural nuttiness and moist crumb
• Eggs: help bind the almond cream and create structure, one is reserved for brushing the tops
• Almond extract: boosts the almond flavor making it more fragrant and pronounced
• Sliced almonds: for a crunchy, golden topping that makes the muffins visually stunning and texturally interesting

Step-by-Step Instructions

Preparation:

Preheat your oven to 375 degrees Fahrenheit and prepare your muffin pan by greasing each well with nonstick spray. Whisk one egg with a tablespoon of water to create an egg wash and set it aside for later use.

Roll and Chill the Dough:

Gently roll the crescent dough on a lightly floured parchment paper until it measures approximately 12 by 8 inches. If you want extra flaky layers, chill the dough on the parchment-lined sheet pan in the freezer while you prepare the almond cream.

Mix the Almond Cream:

Using a hand mixer, cream the unsalted butter and granulated sugar together until light and fluffy, about two to three minutes. Add the almond flour and mix until fully incorporated. Then beat in one egg and the almond extract until the mixture is smooth and homogeneous.

Assemble the Muffins:

Using an offset spatula, spread the almond cream evenly over the rolled crescent dough. Carefully slice the dough into 12 strips along the shorter 8-inch side. Roll each strip tightly and place each roll into a greased muffin well so they fit snugly. Brush each muffin top with the egg wash to help achieve a shiny golden finish and sprinkle the sliced almonds generously on top.

Bake and Cool:

Bake in the preheated oven for 20 to 25 minutes until the muffins turn a beautiful golden brown and the almond topping is toasted. Let them cool in the pan for 5 minutes before transferring to a wire rack. Optionally dust with powdered sugar for a final elegant touch before serving.

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Storage Tips

Store leftover muffins in an airtight container at room temperature for up to two days. For longer storage, wrap each muffin tightly in plastic wrap and freeze for up to two months. Thaw at room temperature then warm gently in the oven to refresh their croissant-like flakiness.

Ingredient Substitutions

If you cannot find crescent dough, puff pastry can be used but expect a slightly different texture with less layering. You can swap almond flour for finely ground hazelnut flour for a twist in flavor. Use vanilla extract instead of almond extract if preferred but it will change the overall almond impact.

Serving Suggestions

These muffins are fantastic served with fresh berries or a smear of homemade vanilla bean jam. Pair with a cup of strong coffee or a creamy latte to balance the sweetness and richness. Perfect for brunch gatherings or as a sweet treat alongside a green salad for lunch.

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Cultural Context

The almond croissant is a classic French pastry cherished in Parisian bakeries. This muffin variation captures the essence of that beloved pastry in a portable form, making it easier to enjoy without needing to master complex croissant dough techniques. It reflects the French love for buttery, layered pastries enhanced with almonds that add flavor and texture.

Frequently Asked Questions

→ What dough is used for the base?

A flaky crescent dough sheet provides the buttery, layered texture characteristic of croissants.

→ How is the almond cream prepared?

Butter and sugar are creamed until fluffy, then almond flour, eggs, and almond extract are mixed in to create a smooth, nutty filling.

→ How are the muffins shaped?

The almond cream is spread over rolled-out dough, sliced into strips, rolled up tightly, and placed in muffin wells.

→ What oven temperature and baking time are recommended?

Bake at 375°F for about 20 to 25 minutes, until golden brown and fully cooked.

→ Can these be stored after baking?

Yes, store them in an airtight container to maintain freshness and flavor for a few days.

→ Is there a suggested garnish?

Sprinkling sliced almonds on top before baking adds crunch, and a light dusting of powdered sugar afterward enhances sweetness.