Ingredients
Frangipane Filling
- 3/4 cup (75g) almond flour / blanched almond meal (spooned and leveled)
- 1/4 cup (25g) granulated sugar (or to taste)
- 1 1/2 tablespoons (25g) dairy-free milk
- 1 tablespoon (15g) melted vegan butter
- 1/2 teaspoon almond extract (or vanilla extract, to taste)
Muffin Batter
- 3/4 cup (150g) granulated sugar
- 1/2 cup (130g) unsweetened applesauce (or dairy-free yogurt)
- 1/3 cup (85g) dairy-free milk
- 1/2 cup (125g) neutral flavored oil
- 1 teaspoon apple cider vinegar (or lemon juice, optional)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (or extra vanilla extract, to taste)
- 1 1/2 cup (190g) all-purpose plain flour (spooned and leveled, or gluten-free all-purpose flour)
- 1 1/4 cups (125g) almond flour / blanched almond meal (spooned and leveled)
- 2 1/2 teaspoons baking powder
- Pinch of salt
- 1 1/2 cups (120g) sliced almonds (or as needed)
Instructions
- Make the frangipane filling: Add all frangipane ingredients to a small bowl and mix until a thick and tacky paste forms. The mixture may initially appear too thick but will come together with stirring. Adjust sweetness by adding more sugar and dairy-free milk if desired. Cover and chill in the fridge until ready to use.
- Preheat and prepare muffin pan: Set your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners to prevent sticking.
- Prepare the muffin batter: In a large mixing bowl, whisk together all the wet ingredients—granulated sugar, applesauce, dairy-free milk, oil, vinegar, vanilla, and almond extracts—until well combined. Add the dry ingredients—both flours, baking powder, and salt—and mix gently until just combined. The batter will be thick and dense.
- Form frangipane balls: Using damp hands to prevent sticking, roll the chilled frangipane mixture into 12 equal-sized balls for even filling distribution.
- Assemble muffins: Spoon about half of the muffin batter evenly into the lined muffin cups. Place one frangipane ball into the center of each cup and gently press down. Cover each ball with the remaining batter. Because the batter is thick, it may mound over the filling—use a spoon or butter knife to circle the batter around the ball, but avoid flattening it completely.
- Top with sliced almonds: Generously sprinkle sliced almonds on top of each muffin to create a crunchy, nutty crust that complements the almond filling.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 25 to 28 minutes. They’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The muffins should feel firm and springy when gently pressed in the center.
- Cool and serve: Let the muffins cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely. Optionally, dust with powdered sugar before serving for an elegant finish. Enjoy warm or at room temperature.
- Storage: Store these muffins in an airtight container at room temperature for up to 3 days, refrigerated for up to 5 days, or freeze for up to 1 month to maintain freshness.
Notes
- Use blanched almond flour or almond meal to achieve the best texture for the frangipane filling and muffin base.
- Adjust sugar amounts to preference, especially in the frangipane filling, for a sweeter or less sweet result.
- Dairy-free yogurt can be used instead of applesauce for a creamier muffin texture.
- Gluten-free all-purpose flour works as a substitute for regular flour to make this recipe gluten free.
- The batter’s thickness means muffins may have a slightly mounded top, which is normal for this recipe.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Baking
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
