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.
There are three almond layers in these muffins: almond flour in the batter, a spoonful of almond filling in the middle, and sliced almonds on top. Almond extract adds another distinct note. The filling is made separately, then tucked between two layers of batter rather than stirred through it.
Measure one tablespoon of filling for each muffin, even though the filling recipe makes more than you need for this pan. Adding all the extra would change how the muffins bake. Cover and refrigerate the remainder promptly for another batch, following the three-day limit in the instructions.
To check doneness, aim the toothpick into the muffin crumb beside the filling. The almond center and the surrounding batter have different textures, so testing only the middle can be misleading. Let the muffins cool completely before the powdered sugar goes on; the cooling time is part of the recipe, not an optional extra.
Questions you may have about this recipe
Are these muffins fully plant based?
The recipe calls for no eggs or dairy. Choose plant-based ingredients and check product labels to suit your dietary requirements.
What is frangipane?
It is a soft almond filling which bakes into a rich center.
Do these taste strongly of almond?
Almond flour, almond milk, extract and sliced almonds all feature here, so expect an almond-forward muffin. The extract contributes a particularly distinct aroma.
Can these be frozen?
Yes. Freeze once cooled and thaw at room temperature.
Are these suitable for guests with dietary needs?
These muffins contain almonds and wheat. No eggs or dairy are called for, but check ingredient labels and avoid cross-contact when baking for someone with an allergy. Do not taste unbaked batter or filling; bake it before eating.
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°F. Line a standard 12-cup 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 tablespoon frangipane to each of the 12 muffins. There will be filling left over; cover and refrigerate it promptly for another batch, and use within 3 days. Do not add the extra filling to these muffins.
Top with more batter until nearly full.
Sprinkle sliced almonds on top.
Bake for about 22 minutes, until the tops are set and a toothpick inserted into the muffin crumb beside the filling comes out without wet batter.
Cool in the pan for about 10 minutes, then transfer to a rack and cool completely before dusting with powdered sugar. Allow about 30 minutes total cooling, or longer if needed.
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
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Vegan Almond Muffins with Frangipane Filling
Soft vegan almond muffins with a rich frangipane center and crisp almond topping. A simple bake with dependable results.
Ingredients
- 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
Instructions
- Preheat oven to 350°F. Line a standard 12-cup 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 tablespoon frangipane to each of the 12 muffins. There will be filling left over; cover and refrigerate it promptly for another batch, and use within 3 days. Do not add the extra filling to these muffins.
- Top with more batter until nearly full.
- Sprinkle sliced almonds on top.
- Bake for about 22 minutes, until the tops are set and a toothpick inserted into the muffin crumb beside the filling comes out without wet batter.
- Cool in the pan for about 10 minutes, then transfer to a rack and cool completely before dusting with powdered sugar. Allow about 30 minutes total cooling, or longer if needed.
Notes
These muffins contain almonds and wheat. No eggs or dairy are called for, but check ingredient labels and avoid cross-contact when baking for someone with an allergy. Do not taste unbaked batter or filling; bake it before eating.
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