Fangipane Filled Almond Muffins

Six almond muffins, some almond filled, rest on a black cooling rack, with a few scattered almond slices on the white surface nearby. The frangipane muffins are golden brown and appear light and fluffy.

5 from 1 vote

Fangipane Filled Almond Muffins

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.

Prep Time15

Cook Time23

Total Time38

Course: Breakfast, Brunch, Quick Breads

Cuisine: American

Servings: Muffins

Calories: 335kcal

Author: Kelly

Equipment

Muffin Pan, Traditonal

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

US Customary - Metric

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.

Nutrition