Description
Flaky, buttery cruffins made with tangy sourdough starter and packed with gooey chocolate chips. The perfect fusion of croissant, muffin, and sweet indulgence.
Ingredients
For the Dough:
- 250g active sourdough starter (100% hydration)
- 500g bread flour
- 200ml warm milk
- 1 large egg
- 50g granulated sugar
- 100g unsalted butter, softened
- 1 tsp salt
For Laminating and Filling:
- 150g unsalted butter (room temp, for lamination)
- 150g chocolate chips (semi-sweet or dark)
Optional Toppings:
Melted butter (for brushing)
Powdered sugar (for dusting)
Instructions
Make the dough: Mix starter, flour, sugar, milk, egg, and salt. Knead until smooth. Add 100g softened butter. Knead again until elastic.
Ferment: Let dough rise at room temp for 4–6 hours. Then refrigerate overnight.
Roll & laminate: Roll out dough, spread 150g butter, fold like a letter. Chill. Repeat twice more for flaky layers.
Add chocolate: Roll dough again, sprinkle chocolate chips, roll into a log, and slice lengthwise.
Shape cruffins: Coil each strip into muffin tins, cut side up.
Final proof: Let rise at room temp for 2–3 hours.
Bake: 375°F (190°C) for 25–30 min. Brush with butter and dust with powdered sugar if desired.
Notes
- Use strong bread flour for structure.
- For faster rise, place the dough in a warm, draft-free area.
- Sourdough discard can be used with added yeast.
- Can be frozen after baking—just reheat before serving.
- Prep Time: 1 hour 15 minutes (includes laminating + shaping)
- Cook Time: 30 minutes
- Category: Pastry / Breakfast / Brunch
- Method: Baked, Laminated Dough
- Cuisine: Modern Fusion, Artisan Baking
Nutrition
- Serving Size: 12 cruffins
- Calories: 285 kcal
- Sugar: 11g
- Sodium: 180mg
- Fat: 13g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
Keywords: croissant muffin hybrid, sourdough cruffin recipe, chocolate pastry rolls, flaky chocolate muffins