If you’ve ever wanted to combine the buttery, flaky layers of a croissant with the cozy charm of a muffin, then homemade cruffins are exactly what you’re looking for. These little pastries are as fun to make as they are to eat, and I promise you’ll feel like a pastry chef by the time you’re done!

With just a few simple ingredients and some patience, you can create these golden beauties in your own kitchen.

Why You’ll Love Homemade Cruffins

They have that irresistible flakiness from croissants but are baked in a muffin tin, which makes them easy to handle and serve. Plus, rolling them in sugar while they’re still warm gives them this magical sweet crunch that pairs beautifully with their soft, buttery interior.

Ingredients

Here’s everything you’ll need to whip up a batch of 12 cruffins:

2 eggs
1 cup (235 ml) warm milk
1/2 cup (100 g) sugar, plus extra for rolling
5 oz (150 g) unsalted butter, melted (save about 2 oz for later)
1 orange, finely grated zest
1/4 teaspoon salt
1 packet (7.5 g) active dry yeast
4 cups (520 g) all-purpose flour

These are basic pantry staples, and chances are you already have most of them at home. If not, they’re easy to find at any grocery store. Now, let’s move on to the fun part making the dough!

How to Make Cruffins

Step 1: Prepare the Dough

In a large mixing bowl, I start by whisking together the eggs, warm milk, sugar, and 2 oz (60 g) of melted butter. This creates a smooth base for the dough. Then, I add the orange zest, salt, yeast, and flour, mixing it all together until it forms a shaggy dough.

Next comes my favorite part kneading! I knead the dough for several minutes until it becomes smooth and elastic. Once it’s ready, I shape it into a ball, sprinkle it with a little flour, and let it rise in a warm, draft-free spot (like inside an off oven). After about 4 hours or when it’s doubled in size it’s ready for the next step.

Step 2: Shape the Cruffins

Once the dough has risen, I turn it out onto a lightly floured surface. I divide it into 6 equal parts and work with one piece at a time. Each piece gets rolled into a super-thin rectangle, brushed with melted butter, and tightly rolled up starting from the shortest side.

Then, I cut the long log of dough in half lengthwise and roll each half into a spiral, making sure the cut layers are visible on top. These spirals go into greased muffin molds, where they sit and rise again for another 30 to 60 minutes. Watching them puff up is almost as satisfying as eating them!

Step 3: Bake and Sugar-Coat

When the cruffins are nice and puffy, I preheat the oven to 400°F (200°C). Baking them takes about 15 to 18 minutes, or until they’re a deep golden brown on top. As soon as they come out of the oven, I let them cool for just two minutes before removing them from the molds. While they’re still warm, I roll them in sugar the warmth helps the sugar stick perfectly, creating that irresistible sugary coating.

Tips for Success

Over the years, I’ve picked up a few tricks to make cruffins even better:

Use Fresh Yeast: Active dry yeast works best here because it ensures a good rise. Make sure it’s not expired!
Don’t Skip the Orange Zest: The citrus adds a subtle brightness that balances the richness of the butter and sugar.
Be Patient with Rising: Giving the dough enough time to rise is key to achieving those light, airy layers we love.
Work Quickly When Shaping: The dough is easiest to handle when it’s slightly chilled, so don’t let it sit too long between steps.

Serving Suggestions

Cruffins are incredibly versatile. You can enjoy them plain, dusted with powdered sugar, or filled with your favorite spreads like Nutella, jam, or pastry cream. I personally love slicing them open and spreading a dollop of whipped cream inside it’s pure heaven! Pair them with a hot cup of coffee or tea for a cozy morning treat.

Storage Tips

If you happen to have leftovers (which rarely happens in my house), store the cruffins in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven at 350°F (175°C) for 5 minutes to restore their crispness. Trust me, they’re just as delicious the next day!

FAQs

Here are answers to some common questions I get about making cruffins:

Can I freeze the dough?
Yes! You can freeze the shaped cruffins before baking. Just let them thaw and rise again before popping them in the oven.
What if I don’t have a muffin tin?
No problem! You can bake them freeform on a baking sheet, though they won’t hold their shape as well.
Can I use instant yeast instead of active dry yeast?
Absolutely! Instant yeast works just fine and may even reduce rising times slightly.

Conclusion

Making homemade cruffins might seem intimidating at first, but trust me it’s easier than it looks. The process is rewarding, and the results are absolutely worth it. There’s something magical about pulling a tray of golden, sugary cruffins out of the oven and watching everyone’s eyes light up.