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These scrumptious pastries puff up in tall, flaky spirals with every buttery bite. They bring together everything you love about croissants and muffins without the fuss. You'll get crunchy golden edges wrapped around tender, melt-in-your-mouth centers—worthy of your favorite bakery, but simple enough to make at home.
I first tasted a cruffin at a hip bakery that charged almost $8, and decided I couldn't keep paying that. A single weekend attempt launched my family's new Sunday ritual, and now my kids line up to pick the week's flavor.
Unbeatable Ingredients
- Granulated Sugar: Feeds the yeast so your dough rises, plus it helps balance out the flavor.
- Warm Milk: Gets the yeast bubbling and makes everything taste richer.
- Unsalted Butter: The real MVP. It gives you all those luscious, flaky layers as you roll and fold the dough.
- All-Purpose Flour: Makes a dough that’s strong but still soft enough for all those airy layers.
- Active Dry Yeast: Gently gives the dough lift without puffing it out too much and ruining the layers.
Amazing Cruffins Made Easy
- Baking Brilliance:
- Pop your muffin tray of cruffins in the oven and let them go golden, crispy, and pillowy—your kitchen will smell amazing just when they're almost ready.
- Shaping the Swirl:
- Cut buttered dough into strips, wind them up with the cut sides facing up, and you've got those show-stopping layers on display.
- Layer Building:
- Once the dough has proofed, roll it out super thin, slather on cool butter, and this kicks off the layering magic.
- Dough Prep:
- Dissolve yeast in cozy warm milk until it gets foamy. Then stir in your dry stuff and work it together until you've got a smooth ball you can stretch and bounce a bit.
- Proof with Patience:
- Let your swirled pastries rise in the muffin cups again, giving them time to grow taller and fluffier for that signature look.
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My first try was a total mess because I hurried things along. The butter oozed out and what I ended up with looked more like sad pancakes than pastries (my husband couldn’t stop laughing). Once I worked with chilled dough in a cooler kitchen, everything turned out totally different.
Tasty Pair-Ups
Pour yourself a fancy cappuccino or some creamy hot chocolate if you want to be a little extra. Hosting brunch? Gather different fillings and toppings, set out your cruffins, and let everyone craft their own perfect treat.
Creative Twists
Crank up the flavor with orange zest and a sprinkle of cardamom mixed right into the dough. Fancy chocolate? Smear a thin layer along with your butter. If savory’s your thing, sprinkle on herbs and some cheese for a breakfast or snack that’ll have everyone asking for more.
Keeping Them Fresh
Once the pastries are totally cool, stash them in an airtight box and leave on your counter for up to two days. Need to save some for longer? Wrap separately, freeze, and then warm them up at 350°F for 5-7 minutes. That gets them crispy again, just like new.
Once you nail the basics, you’ll notice these pastries are more forgiving than old-school croissants. You can have fun switching things up or adding your own twist, and they’ll still look impressive—no hours of fussing required. Serve these beauties for breakfast or pair them with a scoop of ice cream after dinner. They’re always a crowd-pleaser!
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Common Recipe Questions
- → How are cruffins different from classic croissants?
- They’re both made with buttery layers, but cruffins get their cool spiral look from baking in muffin tins instead of being rolled into a crescent.
- → Is it okay to use ready-made puff pastry?
- Yep! If you’re short on time, grab store-bought puff pastry or croissant dough. Just roll it out, spread your filling, cut, and pop in the tin.
- → Why are my buttery layers not puffing up?
- If the butter gets too warm and melts before you bake, you won’t get nice layers. Try chilling your dough if it’s getting sticky.
- → Do I need any unique tools?
- You just need a rolling pin and muffin tray to make these work. If you have a stand mixer, it can make mixing the dough easier.
- → Can I make a smaller batch of cruffins?
- For minis, go with a mini muffin tray and bake them for about fifteen minutes. Check on them so they don’t get too brown.