Vegan Almond Muffins with Frangipane Filling

Vegan almond muffins with frangipane filling. A soft egg free and dairy free bake made with almond flour and simple pantry ingredients.

I chose to make these muffins after wanting a bake which felt special without becoming complicated. Almond flavors always feel comforting and familiar, and these muffins deliver warmth from the first bite. They fit well into quiet mornings, afternoon coffee breaks, or when guests stop by unannounced. I enjoy recipes which look impressive but stay practical.

What I like most is the texture. The muffin stays soft and moist while the center holds a gentle almond richness. The sliced almonds on top add crunch without overpowering the bake. This recipe feels thoughtful and balanced, the kind you return to because it works every time.

When I shared these at home, they disappeared quickly. Even those who usually skip baked treats came back for another. They keep well, taste even better the next day, and feel just right with a cup of tea. Recipes earn trust when people quietly reach for seconds, and these did exactly that.

Questions you may have about this recipe

Are these muffins fully plant based
Yes. They contain no eggs and no dairy.

What is frangipane
It is a soft almond filling which bakes into a rich center.

Do these taste strongly of almond
The flavor stays gentle and balanced, not overpowering.

Can these be frozen
Yes. Freeze once cooled and thaw at room temperature.

Are these suitable for guests with dietary needs
They work well for those avoiding eggs and dairy.

What you need to make Vegan Almond Muffins

1 3/4 cups all purpose flour

3/4 cup almond flour

3/4 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 cup unsweetened almond milk

1/3 cup vegetable oil

1 tsp almond extract

1 tsp vanilla extract

For the frangipane filling

1 cup almond flour

1/3 cup sugar

1/4 cup vegetable oil

2 tbsp almond milk

1 tsp almond extract

For topping

1/2 cup sliced almonds

2 tbsp powdered sugar

How to make Vegan Almond Muffins

Preheat oven to 350 degrees. Line a muffin pan.

Mix flour, almond flour, sugar, baking powder, and salt in a large bowl.

Add almond milk, oil, almond extract, and vanilla. Stir until combined.

In a separate bowl, mix all frangipane ingredients until smooth.

Fill each muffin cup halfway with batter. Add 1 tbsp frangipane.

Top with more batter until nearly full.

Sprinkle sliced almonds on top.

Bake for 22 minutes until set.

Cool before dusting with powdered sugar.

Tips

Do not overmix the batter.

Let muffins cool fully before removing liners.

Use fresh almond flour for best flavor.

Store in an airtight container at room temperature.

Reader reviews

⭐⭐⭐⭐⭐ “Soft, rich, and perfect with coffee. You would never guess these are egg free.” Linda S

⭐⭐⭐⭐ “Lovely almond flavor and great texture.” Pauline M

⭐⭐⭐⭐⭐ “These disappeared fast at our gathering.” Helen W

⭐⭐⭐⭐ “Moist and not overly sweet. Very enjoyable.” George T

⭐⭐⭐⭐⭐ “A thoughtful bake which feels homemade in the best way.” Susan A

Printable Recipe

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3