Cruffins are a delightful hybrid of croissants and muffins, combining buttery, flaky layers with a tender, muffin-like shape. Rolled in sugar and often filled with luscious pastry cream, these pastries offer a luxurious treat that’s perfect for breakfast, brunch, or an elegant dessert.

Why You’ll Love This Recipe

This Cruffins recipe brings the charm of bakery-quality pastries into your home kitchen with the help of a Cheater’s Croissant Dough. The result is a beautifully layered, sugar-dusted pastry with a crisp exterior and tender, rich interior. With a creamy vanilla filling option included, these cruffins are indulgent, impressive, and easier to make than traditional laminated pastries.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 tablespoons unsalted butter, melted, plus more for greasing the pans
¾ cup (150g) granulated sugar, plus more for sprinkling in the pans and coating the cruffins
All-purpose flour, for dusting
1 recipe Cheater’s Croissant Dough
1 vanilla bean
1 cup (240g) whole milk
1 cup (240g) heavy cream
5 egg yolks, at room temperature
1¼ cups (250g) granulated sugar
¼ teaspoon salt
¼ cup (35g) cornstarch
1 tablespoon unsalted butter

Directions

Prepare the Cheater’s Croissant Dough according to its recipe instructions and allow it to chill.
Grease muffin tins with melted butter and sprinkle with granulated sugar, tapping out the excess.
Lightly dust your work surface with flour and roll out the croissant dough into a large rectangle.
Brush the dough with melted butter and sprinkle evenly with granulated sugar.
Roll up the dough tightly into a log and cut it into equal pieces.
Slice each piece lengthwise to expose the layers, then twist and coil them into muffin cups, cut side facing outward.
Cover loosely and let them rise until puffy, about 30 to 45 minutes.
Meanwhile, prepare the pastry cream:
- Split the vanilla bean and scrape the seeds into a saucepan with the milk and cream. Heat until just simmering.
- In a separate bowl, whisk the egg yolks, sugar, salt, and cornstarch until pale and thick.
- Gradually whisk the hot milk mixture into the yolk mixture, then return everything to the saucepan.
- Cook over medium heat, whisking constantly, until thickened and bubbling.
- Remove from heat, stir in butter, and strain if necessary. Chill the pastry cream before using.
Preheat your oven to 375°F (190°C).
Bake the cruffins for 20–25 minutes, or until golden brown and fully cooked.
Remove from pans and roll warm cruffins in granulated sugar.
Once cool, fill the cruffins with the prepared pastry cream if desired.

Servings and Timing

Servings: About 12 cruffins (depending on dough yield)
Prep Time: 30 minutes (plus dough preparation and rising time)
Cooking Time: 25 minutes
Total Time: Approximately 2 to 3 hours including rising
Calories: Approximately 300 kcal per cruffin (without filling)

Variations

Fruit-Filled Cruffins: Pipe in fruit preserves or lemon curd instead of pastry cream.
Chocolate Cruffins: Sprinkle mini chocolate chips on the dough before rolling.
Cinnamon Sugar Cruffins: Mix cinnamon into the sugar before sprinkling over the dough.
Nutty Cruffins: Add finely chopped nuts to the filling or sprinkle over the top before baking.
Savory Cruffins: Omit the sugar and fill with pesto, cheese, or sun-dried tomatoes for a savory twist.

Storage/Reheating

Store cruffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in a 300°F (150°C) oven for about 5 minutes to restore their crispness. If filled with pastry cream, keep refrigerated and consume within 2 days for best quality.

FAQs

How should I store leftover cruffins?

Store them in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Can I freeze cruffins?

Yes, freeze unfilled cruffins in an airtight container for up to 1 month; thaw and reheat before serving.

Do I have to use pastry cream?

No, you can enjoy them plain, or fill with jam, whipped cream, or ganache instead.

What is Cheater’s Croissant Dough?

It is a quicker version of traditional croissant dough that still provides flaky layers without lengthy laminating.

Can I make the pastry cream in advance?

Yes, pastry cream can be made up to 2 days ahead and stored in the refrigerator.

Why do I slice and twist the dough?

This technique exposes the buttery layers, creating the cruffins’ characteristic flaky, beautiful texture.

What kind of sugar is best for coating?

Regular granulated sugar is ideal for giving the cruffins a sweet, slightly crunchy coating.

How can I flavor the pastry cream?

You can add different extracts like almond, coffee, or citrus zest to the pastry cream.

Can I bake cruffins without muffin tins?

Muffin tins are preferred to shape them properly, but you can bake them on a lined baking sheet if needed.

What size muffin pan should I use?

Standard-size muffin pans work best for this recipe to achieve classic cruffin proportions.

Conclusion

Cruffins are a show-stopping pastry that combine the elegance of croissants with the comfort of muffins, filled or unfilled, and dusted with sweet sugar. With rich, flaky layers and a luscious pastry cream option, this homemade version will rival your favorite bakery’s offering. Perfect for special mornings, holiday treats, or whenever you want to impress, cruffins are a luxurious delight worth every step.

Cruffins Recipe

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Treat yourself to the ultimate pastry hybrid with these Homemade Cruffins — buttery, flaky layers of croissant dough baked into tender muffin shapes, coated in sugar, and filled with rich vanilla bean pastry cream. A bakery-worthy treat you can create in your own kitchen! #cruffins #homemadepastries #croissantmuffins

Author: Asma
Prep Time: 45 minutes (plus rising time)
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes (plus rising and cooling)
Yield: 12 cruffins
Category: Breakfast
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

Grease the muffin tins generously with butter and sprinkle with sugar; tap out excess.
On a lightly floured surface, roll out the Cheater’s Croissant Dough into a large rectangle.
Brush the surface with melted butter and sprinkle with sugar.
Roll the dough tightly into a log and slice lengthwise to expose the layers.
Roll each half into a tight spiral and place into the prepared muffin tins.
Let the shaped cruffins rise until puffy.
Preheat oven to 375°F (190°C) and bake cruffins until deep golden brown.
Meanwhile, make the vanilla pastry cream:
- Split the vanilla bean and scrape the seeds.
- In a saucepan, heat the milk, cream, and vanilla bean seeds until just simmering.
- In a separate bowl, whisk the egg yolks, sugar, salt, and cornstarch until smooth.
- Gradually temper the hot milk into the yolk mixture, then return to the saucepan and cook until thickened.
- Remove from heat and stir in butter. Cool completely.
Once cruffins are cool, pipe the pastry cream into the center of each cruffin.
Roll finished cruffins in additional granulated sugar and serve.

Notes

Use Cheater’s Croissant Dough for a quicker version without sacrificing flakiness.
Cruffins are best enjoyed the day they’re made, but they can be stored in an airtight container for up to 2 days.
Get creative with different fillings like chocolate ganache, lemon curd, or fruit jams!

Nutrition

Calories: 340 kcal per cruffin (estimate)