Delicious Cruffins: A Croissant-Muffin Mashup You’ll Fall in Love With

If you’re a fan of croissants and muffins, prepare to meet your new obsession: Cruffins! These buttery, flaky pastries are the ultimate mashup—crispy like a croissant on the outside, soft and fluffy like a muffin on the inside. They look fancy (think bakery-level brunch treat), but they’re surprisingly doable at home, especially if you use store-bought dough like I do most days.

Whether you serve them for weekend breakfast, a cozy coffee date, or as an impressive treat for guests, these cruffins will disappear fast.

Let’s get baking!

What Are Cruffins, Exactly?

Cruffins are a hybrid pastry that combine the rich, buttery layers of a croissant with the convenience and shape of a muffin. Think of them as the best of both worlds—rolled like cinnamon rolls, baked in muffin tins, and puffed up into flaky spirals. You can fill them with anything from cinnamon sugar to jam, Nutella, or even savory cheese and herbs.

I’ve made these more times than I can count, and each time I experiment with a new flavor combo!

Ingredients You’ll Need

Using store-bought crescent or puff pastry dough keeps things super simple. Here’s what I typically use:

• 1 sheet puff pastry or crescent roll dough (thawed if frozen)
  
• 2 tablespoons unsalted butter, melted
  
• 2 tablespoons granulated sugar (or brown sugar)
  
• 1 teaspoon cinnamon
  
• Optional fillings: jam, Nutella, chocolate chips, or lemon curd
  
• Powdered sugar, for dusting
  

How to Make Cruffins (Step-by-Step)

Step 1: Prep Your Dough

Roll out your puff pastry into a rectangle on a lightly floured surface. Try to keep it even and thin, about ⅛ inch. If you’re using crescent roll dough, pinch the seams together to create one smooth sheet.

Tip: If the dough starts to get sticky, pop it in the fridge for 5 minutes to firm up.

Step 2: Add the Filling

Brush the surface with melted butter, then sprinkle cinnamon sugar evenly over it. Add any optional fillings at this point—just don’t overdo it, or they’ll leak out when baked.

Mistake to avoid: Adding too much jam or chocolate can cause a gooey mess in the oven. A thin layer goes a long way!

Step 3: Roll & Slice

Starting from the long edge, roll the dough into a tight log (like a jelly roll). Use a sharp knife or bench scraper to cut the roll in half lengthwise so you get two long strips with the layers exposed.

Step 4: Twist & Shape

Take each strip and twist it gently, then coil it into a muffin shape (like a cinnamon roll) and place it into a greased muffin tin.

Tip: Place the cut side up for that gorgeous layered look after baking!

Step 5: Bake

Bake at 375°F (190°C) for 18–22 minutes or until golden brown and puffed. They should be crisp on the edges and soft inside.

Mistake to avoid: Don’t underbake them! You want that crisp golden top—if they’re too pale, give them a few more minutes.

Step 6: Cool & Dust

Let your cruffins cool for 5–10 minutes before removing from the pan. Dust with powdered sugar and serve warm!

Flavor Variations to Try

• Chocolate Hazelnut Cruffins: Spread Nutella before rolling. Add chopped hazelnuts for crunch.
  
• Lemon Raspberry: A thin layer of lemon curd + a few fresh raspberries.
  
• Savory Twist: Try pesto and parmesan or garlic butter with herbs.
  
• Apple Cinnamon: Finely diced apples + brown sugar and cinnamon make them taste like mini apple pies.
  

How to Store Cruffins

If you have leftovers (rare!), store them in an airtight container at room temperature for up to 2 days. To refresh, warm in a 300°F oven for 5 minutes.

Freezing Tip: You can also freeze cruffins after baking. Reheat directly from frozen at 325°F for 10–12 minutes.

Frequently Asked Questions

Can I make cruffins ahead of time?

Yes! Assemble the dough and shape them in the muffin tins the night before. Cover and refrigerate, then bake fresh in the morning.

Do I need to use puff pastry?

Puff pastry gives the most croissant-like texture, but crescent roll dough is a great shortcut. Just pinch the seams well.

Why did my cruffins deflate after baking?

They may have been underbaked or removed from the tin too soon. Let them cool for 5–10 minutes in the pan to set the shape.

Can I use homemade croissant dough?

Absolutely! If you’re up for the challenge, homemade dough makes incredible cruffins, but store-bought still gives great results.

A Sweet Little Ending

Once you try these homemade cruffins, you’ll see why they’re worth every buttery layer. They look impressive, taste bakery-quality, and are totally customizable for your mood (or pantry).

From sweet to savory, the possibilities are endless—and once you bake one batch, you’ll be hooked.Ready to give them a try? Trust me—your kitchen is about to smell amazing.