These small batch vanilla muffins are filled with rich almond frangipane and topped with roasted almond chips for the perfect bakery-style dome and nutty bite. A cozy, elegant bake for almond lovers.
If you’re craving a cozy, nutty muffin with a gooey almond center and a golden domed top, this small batch recipe is just what you need. Fragrant vanilla muffin batter hides a rich almond frangipane surprise inside—perfect for breakfast or an indulgent snack.
If there’s one muffin that deserves a quiet moment with a coffee or cup of chai, it’s this one. These small batch vanilla muffins with almond frangipane filling bring together bakery-worthy looks with the warm, nutty comfort of almonds—and they do it without making a full dozen.
This recipe is designed for those times you want something special but not excessive. You’ll get six perfectly domed, tender muffins with gooey almond centers and golden roasted almond chips on top. It’s cozy, a little elegant, and seriously addictive.
Why You’ll Love these Vanilla Almond Muffins
- Small Batch: Makes just 6 muffins—no waste, no fuss
- Bakery-Style Domed Tops: Tips included for perfect height every time
- Hidden Frangipane Filling: Adds a rich almond center without being too sweet
- Easy Ingredients: Mostly pantry staples, no mixer required
Ingredients You’ll Need
- All-purpose flour for structure
- Egg + sour cream or yogurt for a tender, moist crumb
- Vanilla extract and optional citrus zest for a warm, bright base
- Almond flour and butter to make a quick frangipane
- Sliced almonds for a crisp roasted topping
Specific Tips for a Bakery-Style Domed Top
Start hot: Bake at 220°C (425°F) for 5–7 minutes to activate the rise, then reduce heat
Rest the batter: Letting it sit 15–30 minutes thickens the batter and helps with structure
Fill well: Don’t skimp on batter—each liner should be ¾ full to encourage a dome
Cool properly: Let muffins rest 5 minutes in the tin, then move to a rack to avoid soggy sides
Storage Tips
- Store muffins in an airtight container at room temperature for up to 2 days
- Keep in the fridge for up to 4 days, rewarming gently before eating
- Muffins (unglazed) can be frozen up to 2 months—thaw and warm before serving
- Optional: Brush warm tops with honey or maple syrup + a pinch of salt for extra shine and flavor
FAQ
Can I double this recipe?
Absolutely—just scale everything up evenly for 12 muffins.
Can I make them dairy-free?
Yes! Use plant-based butter in the frangipane and a plant-based yogurt or milk in the batter.
What if I don’t have almond flour?
You can pulse whole almonds in a food processor until finely ground—it works beautifully.
Ingredients
Yields: 6 Muffins
Muffin Batter
- 1 cup (120g) all-purpose flour
- 1/4 cup + 1 tbsp (55g) granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg (room temperature)
- 1/3 cup (80ml) milk or almond milk (room temperature)
- 1/4 cup (60ml) neutral oil
- 1 tsp vanilla extract
- 1 tbsp sour cream or plain yogurt (for moisture and tenderness)
- Optional: zest of 1/4 lemon or orange
Frangipane Filling
- 2 tbsp (30g) unsalted butter, softened
- 2 tbsp (25g) sugar
- 1 egg yolk
- 1/4 tsp almond extract
- 3 tbsp (25g) almond flour
Topping
- 2 tbsp sliced or slivered almonds
- Pinch of salt
- Optional: honey or maple syrup to glaze
Directions
- Make the frangipane:
- Beat butter and sugar until light and fluffy.
- Add egg yolk and almond extract.
- Mix in almond flour until smooth.
- Chill while you prep the batter.
- Make the muffin batter:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk egg, milk, oil, vanilla, and sour cream.
- Combine wet and dry ingredients, folding gently until just mixed. Batter will be thick.
- Rest the batter:
- Let it sit for 15–30 minutes.
- Preheat your oven to 220°C (425°F) during this time.
- Assemble the muffins:
- Line a cupcake tin and optionally spray the liners. Spoon ~1 tbsp of batter into each cup.
- Add ~1 tsp of frangipane in the center.
- Cover with remaining batter (about ¾ full total). Top with almond slices and press gently.
- Bake:
- Bake at 220°C (425°F) for 5–7 minutes.
- Lower heat to 180°C (350°F) and continue baking for 12–15 minutes, until golden and domed.
- Cool and glaze (optional):
- Let muffins cool in tin for 5 minutes, then transfer to a wire rack. Brush with honey or maple syrup and a tiny pinch of salt if desired.
Notes
Keep the baked muffins in the tin to cool for 5 min then remove and place on wire rack to finish cooling and avoiding condensation.
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