Description

Muffins Frangipane are moist, tender muffins filled with a rich almond cream that delivers a perfect balance of nutty flavor and sweetness. Ideal for breakfast, tea, or dessert, these muffins combine almond flour and almond extract to create an irresistibly flavorful and moist treat that can be customized with fruits or spices to suit any occasion.

Ingredients

Scale

Muffin Batter

1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
1 ½ tsp baking powder
½ tsp salt
½ cup softened butter
¾ cup granulated sugar
2 large eggs
½ cup milk or buttermilk

Almond Frangipane Filling

½ cup softened butter
½ cup powdered sugar
¾ cup almond flour (fresh and finely ground preferred)
1 tsp almond extract
1 large egg

Optional Toppings and Additions

½ cup sliced almonds (for topping)
Fresh fruits such as raspberries, blueberries, or sliced pears (optional)
Spices like cinnamon, nutmeg, or cardamom (optional)
Dark chocolate drizzle (optional)

Instructions

Prepare the Almond Frangipane Filling: In a medium bowl, cream the softened butter and powdered sugar until light and fluffy. Add almond flour, almond extract, and one egg. Mix thoroughly until you achieve a smooth, spreadable almond cream that will serve as the filling for your muffins.
Make the Muffin Batter: In a large bowl, whisk together all-purpose flour, baking powder, and salt. In a separate bowl, beat the softened butter and granulated sugar until creamy. Add eggs one at a time, incorporating each fully before adding the next. Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until smooth and slightly thick but avoid overmixing.
Assemble the Muffins: Preheat oven to 350°F (175°C). Fill muffin cups halfway with the batter. Spoon a dollop of almond frangipane cream on top of the batter in each cup. Cover the filling with more muffin batter until the cups are about three-quarters full. If desired, sprinkle sliced almonds on top for added texture.
Bake to Perfection: Bake in the preheated oven for 20 to 25 minutes, or until muffins are golden brown and a toothpick inserted in the muffin (avoiding the filling) comes out clean. For toasted almond topping, add sliced almonds halfway through baking.
Cool and Enjoy: Remove muffins from oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely. Cool muffins help them set and ease removal from the pan without breaking.

Notes

Use room temperature eggs and butter to ensure smooth emulsification and better batter texture.
Do not overmix the batter; mix until ingredients are just combined to prevent tough muffins.
Use almond extract sparingly, as it is potent and enhances flavor without overpowering.
Fresh, finely ground almond flour yields the moistest and most fragrant muffins.
Let the batter rest for 5–10 minutes before baking to improve texture and rise.
The almond frangipane filling can be made a day ahead and refrigerated; bring to room temperature before using.
Store muffins in an airtight container at room temperature up to 2 days or refrigerate up to 1 week.
Freeze muffins individually wrapped for up to 3 months; thaw and warm gently before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: French-inspired

Nutrition

Serving Size: 1 muffin
Calories: 280 kcal
Sugar: 17 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 65 mg

Keywords: almond muffins, frangipane muffins, moist almond muffins, gluten-free muffins, nutty muffins, breakfast muffins, almond cream filling