Description
Almond Croissant Muffins blend the buttery, flaky texture of croissants with a rich almond filling, all baked to perfection in a muffin tin. Ideal for breakfast, brunch, or a sweet snack, these muffins offer a delightful nutty sweetness that pairs beautifully with coffee or tea. Easy to make and irresistibly delicious, they are a treat for any occasion.
Ingredients
1 sheet of puff pastry, thawed
1/2 cup almond paste, crumbled
1/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup almond flour
1/4 cup sliced almonds
Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a medium bowl, mix crumbled almond paste, granulated sugar, and softened butter until smooth. Add the egg, vanilla extract, and almond extract, mixing until combined. Stir in almond flour.
- Roll out the puff pastry on a floured surface and cut into 12 squares.
- Place each square into the muffin tin, pressing down and up the sides. Spoon about a tablespoon of almond filling into each square and fold over the corners.
- Sprinkle with sliced almonds.
- Bake for 15-18 minutes, until golden brown. Cool in the tin for a few minutes before transferring to a wire rack. Dust with powdered sugar if desired.
Notes
Ensure puff pastry is thawed completely before use.
For a dairy-free version, substitute butter with margarine or coconut oil and use a dairy-free almond paste.
Muffins can be stored at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 220 kcal per muffin
