Almond Croissant Muffins Delight (Printer-Friendly)
Flaky, buttery croissant base with almond cream and sliced almonds offers a delightful morning treat.
# The Ingredients You'll Need:
→ Muffin Base
01 -
1 sheet crescent dough
02 -
2 tablespoons unsalted butter
03 -
1/4 cup granulated sugar
→ Almond Cream
04 -
1 cup almond flour
05 -
2 large eggs
06 -
1 teaspoon almond extract
→ Topping
07 -
1/2 cup sliced almonds
# Step-by-Step Instructions:
01 -
Preheat oven to 375°F and grease a standard 12-well muffin pan with nonstick spray.
02 -
Whisk one egg with 1 tablespoon water in a small bowl to create an egg wash; set aside.
03 -
Roll crescent dough on lightly floured parchment paper to approximately 12 by 8 inches. Optionally chill in freezer on a sheet pan while preparing filling.
04 -
Using a hand mixer, cream unsalted butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Add almond flour, then mix in one egg and almond extract until smooth.
05 -
Spread almond cream evenly over rolled dough with an offset spatula. Cut dough into 12 strips along the 8-inch side. Roll each strip tightly and place into muffin pan wells.
06 -
Brush tops with egg wash and sprinkle with sliced almonds.
07 -
Bake at 375°F for 20 to 25 minutes until golden brown. Cool in pan for 5 minutes, then transfer to a wire rack.
08 -
Optionally dust with powdered sugar before serving.
# Extra Tips:
01 -
Chilling the dough before baking improves texture. Optionally drizzle with a simple glaze for extra sweetness. Store muffins in an airtight container.