Ingredients
Frangipane (Almond Cream Filling)
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¾ cup almond flour (also called blanched almond meal)
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¼ cup granulated sugar
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1½ tablespoons plant-based milk (almond, soy, oat, etc.)
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1 tablespoon melted vegan butter or coconut oil
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½ teaspoon almond extract
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Tip: If you don’t have almond extract, vanilla extract can be used instead, but almond provides that classic pastry flavor.
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Muffin Batter
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¾ cup granulated sugar
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½ cup unsweetened applesauce
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Acts as an egg replacer and adds moisture
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⅓ cup plant-based yogurt (or more applesauce if needed)
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¼ cup neutral oil (like sunflower or canola)
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⅓ cup plant-based milk
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1 teaspoon vanilla extract
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1½ cups all-purpose flour
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1½ teaspoons baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
Toppings
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2–3 tablespoons flaked almonds
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Optional: powdered sugar for dusting
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For a classic patisserie look and added sweetness
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Instructions
1. Prepare the Oven and Muffin Tray
- Preheat the oven to 180°C (350°F).
- Line a 12-cup muffin tin with paper liners or lightly grease them.
- Gather all ingredients and let refrigerated items come to room temperature for better mixing.
2. Make the Frangipane Filling
In a small bowl, mix together the following:
- Almond flour
- Granulated sugar
- Plant-based milk
- Melted vegan butter
- Almond extract
Stir with a fork until a thick, slightly sticky paste forms.
- Set aside while preparing the muffin batter.
3. Combine Wet Ingredients for the Muffin Batter
In a large mixing bowl, whisk together:
- Granulated sugar
- Applesauce
- Plant-based yogurt
- Neutral oil
- Plant-based milk
- Vanilla extract
Mix until smooth and well combined.
4. Sift and Add Dry Ingredients
In another bowl, sift together:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
Gradually fold the dry mixture into the wet mixture.
- Use a spatula to combine just until no dry flour remains.
- Do not overmix—this can cause tough, dense muffins.
5. Fill the Muffin Cups
- Spoon batter into each muffin cup, filling them about halfway.
- Use a teaspoon to add a scoop of frangipane filling into the center of each muffin.
- Cover with the remaining batter, filling the cups just under the rim.
- Gently smooth the tops with the back of a spoon.
6. Add the Topping
- Sprinkle sliced almonds on top of each muffin.
- These will toast and become golden during baking, adding crunch and visual appeal.
7. Bake
- Place the tray in the oven and bake for 22–26 minutes.
- Muffins are done when the tops are golden and a toothpick inserted off-center (to avoid the gooey filling) comes out clean.
- Remove from oven and let cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
8. Optional Final Touch
- Once completely cooled, dust with powdered sugar using a fine sieve.
- This step is optional but enhances the visual appeal and sweetness.
Notes
- Frangipane placement: Don’t press the filling too deep into the muffin batter. It will settle naturally during baking.
- Room temperature matters: Cold milk or yogurt can affect the rise. Bring them to room temperature before mixing.
- Watch the bake time: Since every oven varies, check around 22 minutes. Overbaking dries them out.
- Toothpick test tip: Test slightly off-center to avoid the soft frangipane in the middle.
- No almond flour? Use finely ground blanched almonds. Do not substitute with regular flour.
- Nut-free alternative: Try using sunflower seed meal and omit almond extract. The flavor will differ but still be delicious.
- Applesauce substitute: Mashed banana works in a pinch, but it will add banana flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes