Description
These Almond Croissant Muffins combine the flaky, buttery texture of puff pastry with a rich and creamy almond filling. Enhanced with almond paste, almond flour, and extracts, these muffins are perfect for a delightful breakfast or a sweet snack. Topped with sliced almonds and a dusting of powdered sugar, they offer a delicious almond twist on traditional croissants in convenient muffin form.
Ingredients
Scale
For the Muffins
- 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
For Garnish
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Grease or line a 12-cup muffin tin to prepare it for baking.
- Prepare the almond filling: In a medium bowl, combine the crumbled almond paste, granulated sugar, and softened butter. Mix until smooth and creamy. Add the egg, vanilla extract, and almond extract, stirring until fully combined. Finally, incorporate the almond flour into the mixture to complete the filling.
- Prepare the puff pastry: Roll out the thawed puff pastry on a lightly floured surface and cut it into 12 equal squares, ensuring each will fit nicely into the muffin tin cups.
- Assemble the muffins: Place each puff pastry square into the muffin tin cups, pressing down gently and pushing the dough up the sides to form a cup shape. Spoon approximately one tablespoon of the almond filling into the center of each pastry square. Fold over the corners if desired to enclose or partially cover the filling.
- Add almond topping: Sprinkle sliced almonds evenly on top of each filled pastry cup to add a delightful crunch and enhance the almond flavor.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the pastry is golden brown and cooked through.
- Cool and serve: Remove the muffins from the oven and let them cool slightly in the tin for a few minutes. Transfer them to a wire rack to cool completely. Optionally, dust with powdered sugar before serving for an elegant finish.
Notes
- Make sure your puff pastry is thoroughly thawed but still cold for easier handling.
- If almond paste is unavailable, marzipan can be used as a substitute.
- Keep an eye on the muffins while baking to avoid over-browning due to oven variations.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a dairy-free version, substitute butter with a plant-based alternative and ensure the puff pastry is vegan-friendly.
