Description
These Almond Croissant Muffins are a delightful fusion of croissants and muffins, filled with a luscious almond mixture and topped with sliced almonds for a crunchy finish. Perfect for breakfast or as a sweet treat with a cup of coffee.
Ingredients
Crescent Dough:
- 1 can (8 oz) refrigerated crescent roll dough
Almond Filling:
- 1/3 cup almond flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Topping:
- 1/4 cup sliced almonds
- 1 tablespoon powdered sugar, for dusting
- Non-stick spray or butter, for greasing muffin tin
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a muffin tin.
- Prepare Dough: Unroll crescent dough, press seams together, and cut into squares. Press each square into the muffin tin.
- Make Almond Filling: Whisk together almond flour, sugar, melted butter, egg, almond extract, and salt. Fill each dough cup with the almond mixture.
- Add Toppings: Top with sliced almonds.
- Bake: Bake for 15-18 minutes until golden and set.
- Finish: Cool in the tin, then transfer to a wire rack. Dust with powdered sugar.
Notes
- You can use puff pastry for a flakier texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat briefly in the oven for best results.
