Name: Cheesy Garlic Cruffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Fusion (French-inspired)
Ingredients: 2 ½ cups all-purpose flour; ¼ cup granulated sugar; 1 tsp salt; 1 packet (2 ¼ tsp) active dry yeast; ¾ cup warm whole milk; 1 large egg; ½ cup unsalted butter, softened; ½ cup unsalted butter, melted; 4 garlic cloves, minced; 1 tsp dried parsley; 1 ½ cups shredded cheddar cheese; ¼ cup grated Parmesan; 1 tbsp fresh parsley, chopped; Extra Parmesan for sprinkling

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Cheesy Garlic Cruffins are the ultimate savory twist on the classic croissant-muffin hybrid. Picture golden, buttery layers stuffed with melted cheddar and a garlicky herb-infused filling, all baked into a portable, pull-apart treat. These cruffins deliver the crisp, flaky texture of a croissant with the cozy shape of a muffin, making them ideal for breakfast, brunch, or pairing with soups and salads.

What makes them irresistible? Freshly baked, they reveal tender, cheesy centers and a fragrant garlic butter glaze that’s impossible to resist. Best of all, this recipe simplifies the laminated dough process, so even beginner bakers can achieve bakery-quality results. No fancy skills required just a love for warm, cheesy bread. Ready to fill your kitchen with the aroma of garlic, herbs, and freshly baked pastry?

What Is a Cheesy Garlic Cruffin?

A cruffin is exactly what it sounds like a croissant baked in a muffin tin. The name blends “croissant” and “muffin,” but the result is far more exciting than either alone. Traditional cruffins are sweet, often filled with jam or pastry cream. My version, however, takes a savory detour. Instead of sugar, think garlic-infused butter, sharp cheddar, and a sprinkle of herbs.

The process involves laminating dough (folding butter into layers) to create that signature flakiness, then shaping it into a muffin cavity. As it bakes, the layers puff up, creating nooks for the cheese to melt into. The first time I made these, I worried they’d be too fussy, but the steps are surprisingly approachable.

You’ll end up with a buttery, cheesy pull-apart bread that’s crispy on the outside and tender within. It’s like a cross between a garlic knot and a croissant comfort food at its finest.

Ingredients

For the Dough:

2 ½ cups all-purpose flour
¼ cup granulated sugar
1 tsp salt
1 packet (2 ¼ tsp) active dry yeast
¾ cup warm whole milk
1 large egg
½ cup unsalted butter, softened

For the Filling:

½ cup unsalted butter, melted
4 garlic cloves, minced
1 tsp dried parsley
1 ½ cups shredded cheddar cheese
¼ cup grated Parmesan

For Topping:

1 tbsp fresh parsley, chopped
Extra Parmesan for sprinkling

Recommended Equipment

Having the right tools makes this recipe smoother. A stand mixer with a dough hook saves time kneading, though you can mix by hand if you’re up for a workout. A muffin tin is essential for shaping I use a nonstick 12-cup pan, but greasing a regular tin works too.

For laminating the dough, a rolling pin and parchment paper are lifesavers. I’ve tried using wax paper in a pinch, but parchment’s nonstick surface is worth the investment. A pastry brush helps spread the garlic butter evenly, and a sharp knife or pizza cutter makes slicing the dough easier.

Don’t stress if you lack specialty gear; I’ve improvised with a wine bottle as a rolling pin before! The key is to keep ingredients cold and work efficiently to maintain those buttery layers.

Instructions

1. Prepare the Dough:
In a bowl, I combine warm milk, sugar, and yeast, letting it sit until frothy about 5 minutes. Then, I mix in the egg and softened butter. Gradually add flour and salt, stirring until a shaggy dough forms. Knead in the stand mixer (or by hand) for 8–10 minutes until smooth. The dough should be slightly tacky but not sticky. I place it in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 hour.

2. Laminate the Dough:
Once doubled, I punch down the dough and roll it into a 12×18-inch rectangle. Spread ¼ cup softened butter over two-thirds of the surface, then fold the unbuttered third over the middle, and the remaining third on top (like a letter). Rotate the dough 90 degrees, roll it out again, and repeat the folding. This creates layers. I chill the dough for 30 minutes to firm up the butter.

3. Add the Filling:
After chilling, I roll the dough into a ¼-inch-thick rectangle. In a small bowl, mix melted butter, garlic, and dried parsley. Brush this generously over the dough, then sprinkle cheddar and Parmesan evenly. Starting from the long edge, tightly roll the dough into a log.

4. Shape the Cruffins:
Using a sharp knife, I slice the log into 12 equal pieces. Each spiral-cut piece is placed in a greased muffin cup, cut-side up. Cover the tin with a towel and let the cruffins rise for another 45 minutes. They should puff up noticeably.

5. Bake to Perfection:
Preheat the oven to 375°F (190°C). Bake the cruffins for 18–22 minutes until golden brown. Out of the oven, I immediately brush them with leftover garlic butter and sprinkle fresh parsley and Parmesan. Let them cool slightly before devouring!

Variations And Substitutions

Not a cheddar fan? Swap it for Gruyère, mozzarella, or pepper jack. For a spicy kick, add red pepper flakes to the garlic butter. If you’re short on time, store-bought puff pastry works though the layers won’t be as delicate. Vegan? Use plant-based butter and cheese.

I’ve also added cooked bacon bits or caramelized onions to the filling for extra depth. Fresh herbs like rosemary or thyme pair beautifully with the garlic. Gluten-free flour blends can substitute all-purpose flour, but opt for a 1:1 mix designed for pastries. The beauty of this recipe is its flexibility; once you master the base, the flavor combinations are endless.

How to Store Cheesy Garlic Cruffins

These cruffins taste best fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and warm in a 300°F oven for 10 minutes. For longer storage, freeze unbaked cruffins after shaping. Place the muffin tin in the freezer until solid, then transfer the dough to a freezer bag.

When ready to bake, let them thaw and rise for 1–2 hours before popping in the oven. Avoid microwaving, as it makes the layers soggy. I often double the batch and freeze half for impromptu guests they’ll never guess you didn’t bake them that morning!

Recipe Tips

Cold Butter Is Key: Ensure your butter is cold but pliable during lamination. If it melts too soon, the layers won’t separate properly.
Don’t Rush the Rise: Letting the dough proof fully ensures light, airy cruffins. If your kitchen is chilly, place the dough in the oven with the light on for gentle warmth.
Fresh Garlic Matters: Pre-minced garlic lacks the punch of freshly chopped. For a milder flavor, roast the garlic first.
Even Slicing: Use dental floss to slice the dough log cleanly without squishing the layers.
Cheese Distribution: Reserve a handful of cheese to sprinkle on top before baking for a crispy, golden finish.

FAQs

Can I make the dough ahead?
Absolutely! After the first rise, wrap the dough tightly and refrigerate for up to 24 hours. Let it come to room temperature before rolling and laminating.

Why didn’t my cruffins rise?
Old yeast or a too-hot kitchen can hinder rising. Test your yeast in warm water before starting, and avoid placing the dough near direct heat.

Can I use salted butter?
Yes, but reduce the added salt in the dough by half to avoid over-seasoning.

Cheesy Garlic Cruffins is a labor of love, but every bite is worth the effort. Whether you’re sharing them at a gathering or savoring one with a cup of coffee, these Cheesy Garlic Cruffins are sure to become a cherished staple.