This Cruffin recipe is a vegan take on the classic Croissant Muffin, offering a simpler, yeast-based method that doesn't compromise on the pastry's flaky, delicious results.
This easy Cruffin recipe introduces you to a delicious treat that combines the buttery flakiness of a croissant with the convenience of a muffin. The best part? It's super easy to make at home!
If you're a fan of these, I guarantee you'll also love my banana chocolate muffins and the irresistible chocolate cruffins.
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Why You'll Love This Recipe
- Quick and Easy: This recipe is a breeze to make. With a prep time of just 25 minutes, you'll have a batch of delicious cruffins ready in no time.
- Delicious: The combination of flaky croissant and sweet muffin, with a hint of maple syrup, makes for a truly irresistible treat.
- Family Favorite: This recipe is a hit with both kids and adults. It's a perfect sweet treat for family gatherings or weekend breakfasts.
- Comfort Food: These cruffins are like a warm hug in pastry form. The soft, flaky texture and sweet, comforting flavors are just what you need on a chilly day.
Key Ingredients
Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.
- Active Dry Yeast: This is the leavening agent that helps the cruffins to rise, giving them a light and airy texture.
- Applesauce: The natural sweetness and moisture from applesauce helps to flavor the cruffins and keeps them moist.
- Maple Syrup: This natural sweetener adds a rich, deep sweetness to the cruffins.
- All-Purpose Flour: This is the base of the cruffin dough, providing structure and stability.
- Raisins: These sweet, chewy fruits add a burst of flavor to the cruffins.
- Vegan Semi-Sweet Chocolate Chips: These add a delicious chocolatey twist to the cruffins, making them extra indulgent.
- Walnuts: Finely chopped walnuts add a satisfying crunch to the cruffins, as well as a nutty flavor.
How to Make Cruffin Step by Step
Making this incredible cruffin recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
1. Proof the yeast
In a large bowl combine warm (105-115 F) almond milk and active dry yeast. Let it sit for 10 minutes.
2. Combine milk-yeast and remaining liquid ingredients
Whisk in apple sauce, olive oil, and Maple syrup in a bowl with milk and yeast.
3. Combine wet and dry ingredients
In another large bowl mix together flour and salt and stir in wet ingredients. Knead the dough by hand until it is smooth and elastic. Cover the bowl with the dough with a clean kitchen towel and place the bowl in a warm place until it doubles in size. This should take about 40-60 minutes.
4. Divide the dough and roll it out
After your dough has doubled, divide it into 6 even size balls. On a lightly floured surface, roll each ball into a rectangle (or oval) approximately 5 by 15 inches long. Brush the rectangle with some olive oil and sprinkle a handful of raisins on top. Starting from the short end, roll the dough into a log. Now, roll out the log until it's about 10 inches long.
5. Shape the log into a Cruffin
Now, comes the easy part. Using a sharp knife, cut the log lengthwise into 2 smaller logs. Roll each log into a spiral and place it into a muffin cavity. Repeat the process with the rest of the dough.
6. Let the dough rest and bake
After you fill out all muffin cavities, let the unbaked Cruffins rest in a warm place for 30 minutes. After that, bake in a preheated 395 F oven for 20 minutes.
Immediately, remove Cruffins on a cooling rack and let them cool for 15 minutes. Finally, drizzle Cruffins with melted chocolate, sprinkle with some chopped walnuts, and dust with powdered sugar. Enjoy!
For a full list of ingredients and instructions, see the recipe card below.
Tips For Making the Best Cruffin
- Use the Right Yeast: For this easy cruffin recipe, I recommend using active dry yeast. Make sure it's not expired and that the milk you mix it with is at the right temperature (105-115 F) to activate the yeast.
- Choose Your Filling: While this recipe calls for raisins, feel free to get creative. You can use chocolate chips, dried cranberries, or unsweetened dried cherries. Just make sure to use a minimum of 2 tablespoons per piece of dough. The more filling, the juicier the cruffin will be.
- Properly Rest the Dough: After shaping your dough into cruffins, let them rest in a warm place for at least 40 minutes. This step is crucial for a light and fluffy cruffin.
- Don't Overbake: Preheat your oven to 395 F and bake the cruffins for about 20 minutes or until they are golden brown. Overbaking can make them dry, so keep an eye on them.
Serving Suggestions
- Start your day with a hearty breakfast by enjoying a freshly baked cruffin alongside a hot cup of coffee or a glass of almond milk. The sweet, flaky layers of the cruffin perfectly complement the bitter notes of the coffee, making it a delightful morning treat.
- For a cozy afternoon tea, serve these homemade cruffins with a selection of your favorite teas. The rich flavors of the raisins and chocolate, combined with the subtle hint of almond in the dough, pair wonderfully with a fragrant Earl Grey or a robust Chai.
- If you're on the go, grab a cruffin as a quick and satisfying snack. Its compact size and delicious filling make it a convenient and tasty choice for a mid-day pick-me-up. Plus, it's much more satisfying than a store-bought granola bar!
- For a special occasion, serve these cruffins as a dessert. The drizzle of melted chocolate and sprinkle of chopped walnuts add a touch of elegance, making these pastries a sweet ending to any meal.
Recipe Variation Ideas
- Omit Raisins: Instead of raisins, fill your cruffins with a generous amount of vegan semi-sweet chocolate chips. The melted chocolate topping and chopped walnuts will further enhance the chocolatey goodness of these croissant-muffin hybrids.
- Fruity: For a fruitier twist, try filling your cruffins with dried cranberries or unsweetened dried cherries. These fruits will add a tangy, sweet flavor that pairs beautifully with all the other ingredients.
- Coconut: If you're a fan of coconut, you can try this variation by substituting the olive oil with coconut cream. This will give your cruffins a rich, coconut flavor that's sure to please.
Frequently Asked Questions
Cruffin is a delicious pastry that combines the flakiness of croissants with the shape of a muffin. This easy cruffin recipe, however, uses a sweet yeast dough instead of croissant dough. This makes it a much quicker and simpler treat to prepare, perfect for any home cook.
Absolutely! While this recipe provides instructions for making your own sweet yeast dough, you can definitely use store-bought croissant dough as a time-saving alternative. Just make sure it's at room temperature before you start working with it.
Cruffins can be eaten like a muffin, simply by picking it up and biting into it. However, some prefer to pull apart the layers, savoring each flaky bite.
How to Store Leftovers
- Store at Room Temperature: After enjoying these delicious cruffins, you can store any leftovers in an airtight container at room temperature. They will keep well for 1 to 2 days, maintaining their freshness and flavor.
- Refrigerate: If you want to extend the shelf life of your cruffins, you can also store them in the refrigerator. Simply place them in an airtight container or wrap them tightly in plastic wrap. This will keep them fresh for a longer period of time.
- Freeze: Fortunately, you can freeze these sweet pastries. After preparing your cruffins, allow them to cool completely. Then, wrap them up tightly in a parchment paper or a freezer-friendly bag. They can be stored in the freezer for up to 1 month.
- Thawing Instructions: When you're ready to enjoy your frozen cruffins, let them thaw at room temperature. Once they have thawed, you can reheat them in the oven to restore their wonderful, flaky texture.
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Recipe
Cruffin Recipe {Vegan Croissant Muffin Recipe}
Video
Ingredients
- ½ c + 2 tbsp almond milk divided
- 1 tablespoon active dry yeast
- ½ c applesauce
- ½ c + 5 tbsp olive oil divided
- 5 tablespoon Maple syrup
- 3 ½ c all-purpose flour
- ¼ teaspoon salt
- 7.5 oz raisins
- 4 tablespoon powdered sugar optional
- 3 oz vegan semi-sweet chocolate chips
- ¼ c walnuts finely chopped
Instructions
Proof the yeast
- In a large bowl combine warm (105-115 F) ½ c + 1 tablespoon of almond milk and active dry yeast. Let is sit for 10 minutes. (I always use food thermometer to check the temperature).
Combine milk-yeast mixture and the remaining liquid ingredients
- To a bowl with yeast whisk in apple sauce, ½ cup + 1 tablespoon of olive oil and Maple syrup.
Combine wet and dry ingredients
- In another large bowl mix together flour and salt and stir in wet ingredients. Knead the dough by hands until it is smooth and elastic. Cover the bowl with a dough with a clean kitchen towel and place in a warm place until it doubles in size, about 40 to 60 minutes.
Divide the dough and roll it out
- Divide the dough into 6 even size balls. On a lightly floured surface, roll each ball into a rectangle (or oval) approximately 5 by 15 inches long. Brush the rectangle with 1 teaspoon of olive oil (at this point you have 4 remaining tablespoon of olive oil) and sprinkle 2 tablespoon of raisins on top. Starting from the short end, roll the dough into a log. Now, roll out the log until it's about 10 in long.
Shape the log into a Cruffin
- Using a sharp knife, cut the log lengthwise into 2 smaller logs. Roll each log into a spiral and place into a muffin cavity. Repeat the process with the rest of the dough. Note 1
Let the dough rest and bake
- Preheat the oven to 395 F. After you fill out all muffin cavities, let the unbaked Cruffins rest in a warm place for 30 minutes. After that, bake Cruffins for 20 minutes. Remove Cruffins on a cooling rack and let them cool for 15 minutes.
Prepare the "topping"
- Place chocolate chips and the remaining 1 tablespoon of almond milk in a small bowl. Microwave for 20 seconds and whisk until chocolate has melted and is smooth. Using a fork or a pastry bag fitted with a thin tip #1, drizzle melted chocolate over Cruffins. Top with chopped walnuts and dust with a powdered sugar.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Josefina B. says
This is yummy!
Jo says
Ur recipe states 5 tbsp maple syrup but u only use 1 tbsp. What about the rest?
Iryna says
Hi Jo! The instruction says "To a bowl with yeast whisk in apple sauce, 1/2 cup + 1 tbsp of olive oil and Maple syrup." The "1/2 cup + 1 tbsp" refers to the amount of olive oil. In this step you add all 5 tbsp of Maple syrup. Sorry for the confusion. I'm gonna make a note in the recipe.
M says
Can I sub the flour for almond or coconut flour? Same for the olive oil, with coconut oil instead?
Iryna says
Hello! I haven't tried this recipe with other flours and not sure how Cruffins would turn out. In terms of oil, you can absolutely use coconut oil instead of olive oil.
Hayley Michelle Miller says
If you're looking for gluten free, I would highly recommend cassava flour as a replacement. Coconut flour is very dense and almond flour can be tricky. I have four cassava to be a really good 1:1 ratio replacement to regular flour.