Description
Muffins Frangipane are tender, buttery muffins filled with a rich almond cream that delivers a moist texture and subtle toasted aroma. Easy to make with simple pantry ingredients, they are perfect for breakfast, brunch, or a delightful snack with a nutty, sweet flavor everyone will love.
Ingredients
Scale
Muffin Batter
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk or cream
Frangipane Filling
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 cup almond meal (ground almonds)
- ¼ teaspoon almond extract (optional)
- Pinch of salt
Instructions
- Prepare the Frangipane Filling: Start by creaming softened butter with sugar until light and fluffy. Beat in the eggs one at a time, then fold in almond meal, a splash of almond extract if using, and a pinch of salt. Set this smooth almond cream mixture aside to infuse those rich flavors.
- Mix the Muffin Batter: In a separate bowl, combine the all-purpose flour, baking powder, and salt. In another bowl, whisk together melted butter, sugar, eggs, vanilla extract, and milk. Gradually add the dry ingredients to the wet, stirring gently until just combined to maintain a tender texture.
- Assemble in Muffin Cups: Line your muffin tray with paper liners and spoon a layer of muffin batter into each cup. Add a dollop of the frangipane filling in the center, then cover with more muffin batter to encase the almond cream—this creates a delightful surprise center as the muffins bake.
- Bake to Perfection: Bake in a preheated oven at 350°F (175°C) for about 20–25 minutes until the tops turn golden and a toothpick inserted into the muffin (not the filling) comes out clean. Let them cool slightly before removing from the pan.
Notes
- Use room temperature eggs and butter for smoother batter and even mixing.
- Do not overmix the batter to keep muffins tender and avoid tough texture.
- Use finely ground almond meal (not almond flour) for a creamier frangipane filling.
- Check muffins near the end of baking to avoid drying out the frangipane center.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
Keywords: muffins, frangipane, almond cream, breakfast, nutty muffins, easy baking, almond filling
