Chocolate Chip Cruffins Recipe: The Perfect Croissant Muffin Hybrid.

Picture this: you’re torn between the buttery layers of a croissant and the comforting familiarity of a chocolate chip muffin. What if I told you that you don’t have to choose? Enter the cruffin – a brilliant bakery creation that transforms croissant dough into muffin-shaped perfection, studded with melty chocolate chips.

I first encountered cruffins at a trendy bakery in San Francisco, where they were selling out before noon every single day. After one bite of that flaky, buttery pastry with pockets of warm chocolate, I knew I had to crack the code at home. The beauty of chocolate chip cruffins lies in their contrast: crispy, golden exterior meets soft, layered interior, with bursts of chocolate in every bite.

What makes cruffins special isn’t just their Instagram-worthy spiral shape. It’s how the croissant dough, when baked in muffin tins, creates these incredible air pockets that hold melted chocolate perfectly. Unlike traditional muffins that can be dense or heavy, cruffins maintain that signature croissant lightness while giving you the portion control and grab-and-go convenience of a muffin.

This recipe uses store-bought puff pastry as a shortcut to achieve similar results to laminated croissant dough, making these chocolate chip cruffins achievable for home bakers without the time commitment of traditional croissant making. The result? Bakery-quality pastries that’ll have your kitchen smelling like a French patisserie.

Ingredients

For the Cruffins:

2 sheets frozen puff pastry, thawed (17.3 oz package)
1 cup mini chocolate chips
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg, beaten (for egg wash)
2 tablespoons whole milk

For the Cinnamon Sugar Coating:

1/4 cup granulated sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Optional Glaze:

1 cup powdered sugar
2-3 tablespoons whole milk
1/2 teaspoon vanilla extract

You’ll also need a 12-cup standard muffin tin and cooking spray or butter for greasing.

Instructions

Start by preheating your oven to 375°F and generously greasing a 12-cup muffin tin. Trust me on the generous greasing – puff pastry loves to stick, and you want these beauties to release cleanly.

Roll out your first sheet of thawed puff pastry on a lightly floured surface into a 12×10 inch rectangle. The pastry should be pliable but still cold to the touch. If it gets too warm, pop it in the fridge for 10 minutes.

In a small bowl, whisk together the beaten egg and milk to create your egg wash. Brush this mixture evenly across the entire surface of the pastry – this helps everything stick together and gives you that gorgeous golden color.

Now comes the fun part. Sprinkle half of your mini chocolate chips evenly across the pastry, leaving about a half-inch border on all sides. Mix the granulated sugar, vanilla, and salt together, then sprinkle this mixture over the chocolate chips. The sugar helps create those crispy, caramelized bits that make cruffins so addictive.

Starting from one of the longer sides, roll the pastry into a tight log. Don’t worry if a few chocolate chips escape – that’s totally normal. Once you have your log, use a sharp knife to cut it into 6 equal pieces. Each piece should be about 2 inches thick.

Place each spiral cut-side up in your prepared muffin tin. The pastry will look a bit loose and messy at this stage, but that’s exactly what you want. As it bakes, the layers will puff up and create those beautiful, flaky spirals.

Repeat this entire process with your second sheet of puff pastry to fill the remaining 6 muffin cups. Brush the tops of all your cruffins with any remaining egg wash – this step is crucial for achieving that bakery-style golden brown finish.

Bake for 20-25 minutes, until the cruffins are golden brown and have puffed up significantly. They should sound hollow when tapped gently on top. Don’t open the oven door for the first 15 minutes, as this can cause the pastry to collapse.

While they’re still warm from the oven, prepare your cinnamon sugar coating by mixing the sugar and cinnamon together. Brush each warm cruffin with melted butter, then roll or sprinkle with the cinnamon sugar mixture. This coating adds another layer of sweetness and helps seal in the flaky texture.

Flavor & Texture Notes

The first bite of a properly made chocolate chip cruffin is something special. Your teeth break through the crispy, cinnamon-sugar exterior into layers of buttery pastry that practically melt on your tongue. The mini chocolate chips create little pockets of sweetness throughout, and because they’re distributed in the spiral, you get chocolate in nearly every bite.

The texture is what sets cruffins apart from both regular muffins and croissants. They’re lighter than muffins but more substantial than croissants, with visible layers that pull apart beautifully. When you tear into one, you can actually see the spiral pattern created by rolling the dough, and steam escapes from the flaky layers.

The flavor profile balances rich butter from the puff pastry with sweet vanilla and chocolate notes. The cinnamon sugar coating adds warmth and a subtle spice that complements the chocolate without overpowering it. They taste like the best parts of a cinnamon roll and a pain au chocolat had a delicious baby.

Tips & Variations

The key to perfect cruffins is working with cold pastry dough. If your kitchen is warm, don’t hesitate to chill the pastry between steps. This prevents the butter from melting and keeps those distinct layers intact.

For chocolate lovers, try using a mix of mini chocolate chips and chopped dark chocolate. The different sizes create varied textures, and dark chocolate adds a more sophisticated flavor profile. You can also experiment with white chocolate chips, butterscotch chips, or even dried cranberries for a fruity twist.

Want to make these dairy-free? Use plant-based puff pastry (check the ingredients, as some brands are naturally dairy-free) and substitute the milk in the egg wash with your favorite plant milk. Coconut milk works particularly well and adds a subtle tropical note.

For a more decadent version, add a tablespoon of Nutella or peanut butter to each cruffin before rolling. Spread it thinly over the pastry after brushing with egg wash, then add your chocolate chips and sugar mixture.

If you’re making these for a special occasion, try adding a teaspoon of orange zest to the sugar mixture for chocolate orange cruffins, or replace the vanilla with almond extract for a bakery-style almond chocolate flavor.

Storage & Make-Ahead

Fresh cruffins are best enjoyed within 24 hours of baking, stored at room temperature in an airtight container. They’ll maintain their flaky texture for about two days, though they’re never quite as crispy as when first baked.

To refresh day-old cruffins, warm them in a 300°F oven for 3-4 minutes. This helps restore some of the crispiness to the exterior while keeping the interior soft and layered.

For make-ahead convenience, you can assemble the cruffins up to 24 hours in advance. Place the cut spirals in your muffin tin, cover tightly with plastic wrap, and refrigerate overnight. Add 2-3 minutes to the baking time if baking from cold.

Cruffins freeze surprisingly well for up to one month. Wrap cooled cruffins individually in plastic wrap, then place in a freezer bag. Thaw at room temperature for about an hour, then warm in a low oven to refresh the texture.

Serving Suggestions

Cruffins are perfect for weekend brunch alongside fresh berries and coffee. Their rich, buttery flavor pairs beautifully with the acidity of fresh raspberries or strawberries. For an elegant presentation, dust them lightly with powdered sugar just before serving.

They also make an excellent afternoon treat with tea or hot chocolate. The chocolate chips echo the cocoa flavors, creating a harmonious pairing that feels both comforting and sophisticated.

For special occasions, serve them warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream. The temperature contrast between the warm pastry and cold cream is absolutely heavenly.

If you’ve made the optional glaze, drizzle it over cooled cruffins for a more dessert-like presentation. This works particularly well for birthday brunches or holiday gatherings where you want something that looks as good as it tastes.

FAQ

Can I use frozen puff pastry that’s been thawed for a few days? Puff pastry is best used within 24-48 hours of thawing. If it’s been longer, check that it still feels pliable and hasn’t developed any off odors. Pastry that’s been thawed too long may not puff up properly during baking.

Why are my cruffins not as flaky as I expected? This usually comes down to temperature. Make sure your puff pastry stays cold while you’re working with it, and don’t skip the egg wash step. Also, resist the urge to open the oven door during the first 15 minutes of baking, as this can cause the pastry to collapse before it’s properly set.

Can I make mini cruffins instead? Absolutely! Use a mini muffin tin and cut each pastry log into 12 pieces instead of 6. Reduce the baking time to 12-15 minutes and keep an eye on them, as smaller pastries brown more quickly.

What’s the best way to cut the pastry logs without squishing them? Use a very sharp knife and make decisive, clean cuts rather than sawing back and forth. Wiping the blade clean between cuts also helps. Some bakers prefer using unflavored dental floss to slice through the rolls – it works surprisingly well and doesn’t compress the layers.

Can I make these without chocolate chips? Of course! Try cinnamon sugar cruffins by increasing the cinnamon in your sugar mixture to 2 teaspoons, or make savory versions with herbs and cheese. The basic technique works with countless flavor combinations.

Ready to Transform Your Kitchen?

There’s something magical about pulling a tray of golden, perfectly spiraled cruffins from your oven. The way they puff up and develop those gorgeous layers never gets old, and the smell will have everyone in your house gravitating toward the kitchen.

These chocolate chip cruffins prove that you don’t need professional pastry training to create something that looks and tastes like it came from a high-end bakery. With just a few simple ingredients and techniques, you can master this trendy pastry and make it your own.

The best part? Once you’ve got the basic technique down, the flavor possibilities are endless. But I’d recommend starting with this chocolate chip version – there’s a reason it’s a classic. Get ready to become the person everyone asks to bring pastries to brunch gatherings. Your cruffin reputation starts now.