Get ready for a truly delightful treat with these wonderful Frangipane Filled Almond Muffins! Baked with regular all-purpose flour and adorned with delicate slivered almonds, these muffins offer a delightful surprise inside. A luscious layer of frangipane, made with just a few simple pantry ingredients, nestles within each muffin before baking, creating a rich and nutty heart.
These are a fantastic choice for a special breakfast or a delightful addition to any brunch spread!
Why This Recipe Works
These Frangipane Filled Almond Muffins elevate the humble muffin to something truly special. The combination of a tender almond-infused muffin and a smooth, buttery frangipane filling creates a wonderful textural and flavor experience. They're a guaranteed way to impress your family and friends!
- Warm with Coffee or Tea: A perfect accompaniment to your morning beverage.
- Brunch Treat: A delightful addition to any brunch spread.
- Light Dessert: Enjoy as a satisfying sweet treat after a meal.
- Dust with Powdered Sugar: For an extra touch of elegance.
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Ingredients Overview
For the muffins, you'll need all-purpose flour, granulated sugar for sweetness, baking powder for lift, and a pinch of salt to balance the flavors. Softened unsalted butter adds richness, along with two large eggs for binding, almond extract for that signature nutty note, and milk for moisture.
The star of the filling is almond flour, blended with more granulated sugar, softened unsalted butter, an additional egg, and more almond extract for an intensely almond center. Finally, slivered almonds add a delicate crunch and visual appeal to the tops of the muffins.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Frangipane Filled Almond Muffins
Creating these elegant Almond Muffins with frangipane centers involves making a simple almond-infused muffin batter and a rich, buttery frangipane filling.
You'll layer the muffin batter and frangipane in muffin tins, top with slivered almonds, and bake until golden brown and beautifully risen. The result is a tender muffin with a delightful, nutty surprise in the center, perfect for a special breakfast or brunch treat.
Prepare the Frangipane Filling
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine the almond flour, sugar, and softened butter. Beat in the egg and almond extract until smooth. Set aside.
Prepare the Muffin Batter
Remember to use a light hand, scraping the sides of the bowl to incorporate all the flour when mixing the wet and dry ingredients. Mix until just combined so you have light textured muffins.
- In a large bowl, mix together the softened butter, sugar, almond extract, vanilla extract, egg, sour cream and milk.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients.
- Mix lightly, scraping the sides of the bowl, until just combined.
Layer Batter and Frangipane Filling
Pro Tip
You can use any filling when making these muffins. Experiment with jam, chocolate chips, and even other almond products like marzipan or almond paste!
- Spoon about 2 tablespoons of muffin batter into each muffin liner.
- Top each with about 1 tablespoon of the frangipane filling.
- Spoon another 1-2 tablespoons of muffin batter over the frangipane, gently spreading to cover.
- Sprinkle slivered almonds over the top of each muffin.
Bake and Serve
- Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
Frangipane filled Almond Muffins pair beautifully with a steaming cup of coffee or a fragrant Earl Grey tea for a sophisticated morning treat or afternoon pick-me-up.
Consider serving them alongside fresh berries like raspberries or blueberries for a pop of color and a touch of tartness that complements the nutty sweetness.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Experiment using a different extract in the muffin batter, such as vanilla or lemon.
- You can use other chopped nuts like pecans or walnuts in the muffin batter or as a topping.
- Add the zest of a lemon or orange to the muffin batter for a bright flavor.
- Experiment with adding a layer of fruit jam or preserves instead of the frangipane.
Related Recipes
Country Apple Fritter Bread, Banana Chocolate Chip Sheet Pan Pancakes, Bakery Style Chocolate Chip Muffins, and Classic French Baguettes
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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- Muffin Pan, Traditional
Storage Options
- Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Let the muffins cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before enjoying.
Tips for Success
Here are a few tips for making this recipe:
- Use a light hand mixing the muffin batter. Overmixing the muffin batter can lead to tough muffins. Mix just until the ingredients are combined.
- Make sure your butter for both the muffins and frangipane is softened for easy mixing.
Frequently Asked Questions
You can also use a small piece of almond marzipan or almond paste instead of the frangipane. This will be a sweeter filling.
Classic French Frangipane is a milk based 'pudding' or pastry cream with the almond cream mixture (what we are using for Frangipane). The two combined create a rich pastry cream that is then used for ready to serve tarts, fillings for cakes, and even donuts. It will not stand up to additional baking however, so an adaptation is needed to use it in baked muffins. You would need to use a piping bag and a filling extension tip to fill each muffin.
These muffins have a balanced sweetness from the muffin batter and the frangipane filling. You can adjust the sugar slightly to your preference.
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Get the Recipe!
Fangipane Filled Almond Muffins
Equipment
Ingredients
For the Frangipane Filling
- ½ cup almond flour
- ½ cup granulated sugar
- ¼ cup unsalted butter softened
- 1 egg
- ½ teaspoon almond extract
For the Muffins
- ½ cup butter softened
- ¾ cup granulated sugar
- 1 egg
- ½ cup sour cream
- ½ cup milk
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
For the Topping
- ¼ cup slivered almonds
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine the almond flour, sugar, and softened butter. Beat in the egg and almond extract until smooth. Set aside.½ cup almond flour, ½ cup granulated sugar, ¼ cup unsalted butter, 1 egg, ½ teaspoon almond extract
- In a large bowl, mix together the softened butter, sugar, almond extract, vanilla extract, egg, sour cream and milk.½ cup butter, ¾ cup granulated sugar, 1 egg, ½ cup sour cream, ½ cup milk, 1 teaspoon almond extract, ½ teaspoon vanilla extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients. Mix lightly, scraping the sides of the bowl, until just combined.
- Spoon about 2 tablespoons of muffin batter into each muffin liner.
- Top each with about 1 tablespoon of the frangipane filling.
- Spoon another 1-2 tablespoons of muffin batter over the frangipane, gently spreading to cover.
- Sprinkle slivered almonds over the top of each muffin.¼ cup slivered almonds
- Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use a light hand mixing the muffin batter. Overmixing the muffin batter can lead to tough muffins. Mix just until the ingredients are combined.
- Make sure your butter for both the muffins and frangipane is softened for easy mixing.
Kelly says
My family loved this!