Almond Croissant Breakfast Muffins

The almond croissant is an elite pastry, but it isn't exactly built for a random Tuesday morning when you need sustained energy. It’s heavy on refined sugar, loaded with butter, and usually results in a energy crash before your mid-morning coffee has even cooled down.

This recipe takes the best parts of that bakery favourite - the sweet, rich, frangipane flavour and the toasted crunch - and reworks them into an uncomplicated, high-protein breakfast muffin.

By replacing the standard block of butter with our 99th Monkey Smooth Almond Butter you get a satisfying muffin that actually keeps you full.

The Formula Behind the Flavour

To mimic a pastry without the heavy ingredients, we rely on a few specific kitchen staples:

• 99th Monkey Smooth Almond Butter: This provides the necessary fats and moisture to keep the crumb tender. Because it’s 100% natural almonds, you get a clean source of vitamin E and magnesium without any hydrogenated oils or fillers.

• Almond Extract: A tiny splash gives the batter that distinct, concentrated aroma that defines a traditional French bakery croissant.

• Yoghurt: Instead of oil or excess milk, yoghurt keeps the protein count high and ensures the muffins stay incredibly moist without becoming gummy.

The Recipe

• Prep time: 10 minutes

• Bake time: 18–22 minutes

• Yields: 6 substantial muffins

Ingredients

The Muffin Batter

• 150g self-raising flour

• 50g vanilla protein powder

• 30g sweetener

• 8g baking powder

• 2 eggs

• 150g yoghurt

• 50g 99th Monkey Smooth Almond Butter

• A generous dash of almond extract

• 60ml milk

The Almond Croissant Topping

• 25g 99th Monkey Smooth Almond Butter

• 5g maple syrup

• 10g milk

• 8g flaked almonds

• A light dusting of icing sugar

Method

1. Prep the Base

Preheat your oven to 180°C and line a standard 6-hole muffin tray with liners. In a large bowl, whisk together your self-raising flour, vanilla protein powder, sweetener, and baking powder until there are no clumps.

2. Mix the Wet Ingredients

Add the eggs, yoghurt, milk, and almond extract directly to the dry ingredients. Spoon in your 50g of smooth almond butter (give the jar a good stir first to incorporate the natural oils).

3. Combine Gently

Stir the mixture with a spatula until it is just combined. Over-mixing activates the gluten in the flour, which makes the muffins tough. Stop as soon as the flour disappears. Divide the batter evenly across the 6 muffin cups.

4. Swirl the Topping

In a separate small bowl, mix the remaining 25g of almond butter, maple syrup, and 10g of milk into a smooth paste. Spoon a small dollop onto the top of each muffin and use a toothpick or spoon to gently swirl it into the surface. Scatter the flaked almonds over the top.

5. Bake and Cool

Bake for 18 to 22 minutes until the tops are golden and spring back lightly when pressed. Let them cool in the tin for five minutes before moving them to a wire rack. Finish with a quick dusting of icing sugar.

Storage & Prep Notes

These are built for batch cooking on a Sunday. Once they are fully cooled, pack them into an airtight container.

• Shelf Life: They keep well on the counter for up to 3 days, or in the fridge for up to 6 days.

• The Best Way to Eat Them: Pull one straight from the fridge and microwave it for 15 seconds. Heating it up softens the almond butter core, bringing back that warm, fresh-out-of-the-oven texture.

Give these a run this week and tag your creations on Instagram @99th_monkey.