Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Chip Cruffins (Croissant Muffins) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Eliza
  • Total Time: 10 hours 50 minutes
  • Yield: 6 cruffins
  • Diet: Vegetarian

Description

Chocolate Chip Cruffins are a delightful hybrid of croissants and muffins, boasting flaky layers infused with melty mini chocolate chips. This recipe involves an overnight dough fermentation followed by a series of folds with cold butter to create buttery laminations reminiscent of traditional croissants, yet baked in a muffin tin for a charming handheld treat. Perfect for brunch or a decadent breakfast, these cruffins offer a rich, tender crumb with a sweet chocolate surprise.

Ingredients

For the Dough:

  • 85 grams warm whole milk
  • 60 grams warm water
  • 2 1/2 tsp active dried yeast
  • 1 tbsp honey
  • 25 grams melted butter
  • 20 grams granulated cane sugar
  • 250 grams all-purpose flour
  • 5 grams salt (about 1 teaspoon)
  • 1 cup mini chocolate chips

For the Butter Block:

  • 140 grams unsalted butter, cold

For Finishing:

  • Butter for greasing muffin tin
  • Egg wash (1 egg beaten with a splash of water or milk)

Instructions

  1. The Night Before: Bloom Yeast and Mix Dough. Combine active dried yeast, honey, warm whole milk, and warm water in a bowl. Stir gently and let it sit for 10 minutes until foamy to activate the yeast. Then add melted butter, granulated sugar, all-purpose flour, salt, and mini chocolate chips. Mix until you get a shaggy dough.
  2. Knead Dough. Turn the dough onto a clean, lightly floured surface and knead 2-3 minutes until it becomes soft and pliable. Alternatively, use a stand mixer with a dough hook for 2-3 minutes.
  3. First Rise. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, until slightly puffed. Then transfer the dough covered to the refrigerator for an overnight cold ferment.
  4. Prepare Butter Block. The next morning, fold parchment paper into a 5"x6" rectangle. Slice the cold unsalted butter into thirds and place them in the center of the parchment. Fold and roll it out into a smooth 5"x6" rectangle, keeping the butter cold and pliable. Set aside away from direct heat or sunlight.
  5. Roll Out Dough and Incorporate Butter. On a well-floured surface, roll the dough to an 11" wide by 7" high rectangle. Place the butter block in the center lengthwise, then fold the outer dough flaps over the butter and pinch edges to seal.
  6. Lamination Folding. Gently pound the dough horizontally and vertically, then roll out to a 20"x10" rectangle, ensuring the butter stays cold and pliable. Brush dough surface with cold water, fold the two ends in to meet at the center, then fold lengthwise like a sandwich. Cover and chill in the fridge for 30 minutes.
  7. Second Roll and Fold. Repeat the pounding and rolling to a 24"x10" rectangle, fold the same way as before, cover and chill in the fridge for 1 hour.
  8. Rest Dough. Remove dough from fridge and let it rest on the counter away from direct heat or sunlight for 10 minutes in summer (or 20 minutes in cooler seasons) to relax.
  9. Shape Cruffins. On a very floured surface, roll dough out to 1/4" thick rectangle. Trim edges into clean straight lines. Cut into 6-8 equal strips. Roll each strip up tightly into a spiral to form individual cruffins.
  10. Prepare Muffin Tin and Proof. Butter a jumbo muffin tin (use a regular tin if making smaller cruffins). Place each rolled cruffin into the tin. Cover lightly with plastic wrap and proof at room temperature until doubled in size and jiggly, about 1-2 hours.
  11. Preheat Oven and Brush. Preheat oven to 425°F (220°C). Brush each cruffin with egg wash to promote a golden crust.
  12. Bake. Bake in the middle rack for 15-18 minutes until deeply golden brown on top and cooked through.

Notes

  • Keep the butter cold but pliable during lamination to avoid melting and tearing the dough layers.
  • If butter becomes shiny or soft, place it immediately back in the fridge to firm up.
  • Rolling and folding the dough creates flaky, layered texture similar to croissants.
  • Resting time will vary by season; adjust accordingly to ensure proper dough relaxation and proofing.
  • Use parchment paper when shaping the butter block for easier handling and even rolling.
  • The overnight ferment improves flavor and dough texture remarkably.
  • Mini chocolate chips ensure even melting and distribution throughout the dough.
  • Use jumbo muffin tins for larger cruffins, regular tins for smaller versions.
  • Brush with egg wash just before baking for best color and sheen.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://recipekind.com/chocolate-chip-cruffins-croissant-muffins-recipe/