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Almond Croissant Muffins

Enjoy the delightful fusion of buttery croissants and fluffy muffins in these easy-to-make Almond Croissant Muffins, perfect for any breakfast or brunch gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American, Bakery
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon almond extract
Add-ins
  • 1 cup sliced almonds
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a muffin tin or line it with muffin liners.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
  4. In another bowl, combine the melted butter, milk, eggs, and almond extract. Beat these together until fully mixed.
  5. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid over-mixing.
  6. Gently fold in the sliced almonds.
  7. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Place the muffins in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
  2. Dust the muffins with powdered sugar before serving.

Notes

For substitutions, you can replace sliced almonds with chopped pecans or walnuts. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.