Description
Indulge in the delightful fusion of a classic almond croissant and a muffin with these Almond Croissant Muffins. A buttery crescent roll dough envelops a sweet almond paste filling, topped with crunchy sliced almonds and a luscious almond glaze.
Ingredients
Scale
Croissant Muffins:
- 1 can refrigerated crescent roll dough
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup almond paste, crumbled or grated
- 1/4 cup sliced almonds
- 1 large egg (for egg wash)
- 1 tablespoon water
For the glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon almond extract
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Prepare dough: Unroll crescent dough, brush with butter, sprinkle with sugar and cinnamon. Place almond paste on each triangle, roll up, and place in muffin cups.
- Egg wash: Beat egg with water, brush tops of muffins, sprinkle with almonds.
- Bake: Bake for 13-16 minutes until golden brown.
- Prepare glaze: Whisk together powdered sugar, milk, and almond extract.
- Glaze and serve: Drizzle warm muffins with glaze and serve.
Notes
- You can substitute puff pastry for a flakier texture or use ready-made almond filling for convenience.
- Best enjoyed the day they’re made but can be stored in an airtight container for 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 14g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
