Chocolate Chip Cruffins (Croissant Muffins)

Flaky, Buttery, and Filled with Chocolate Bliss

Layers of golden croissant pastry swirled into muffin form and dotted with melty chocolate chips – a bakery-style treat you can make at home. 🥐✨

⏱ Prep Time: 30 minutes
🛑 Resting Time: 10 hours
🔥 Cook Time: 20 minutes
⏳ Total Time: 10 hrs 50 minutes
🍽 Servings: 6

📝 Ingredients

• 85 g warm whole milk
  
• 60 g warm water
  
• 2 ½ tsp active dried yeast
  
• 1 tbsp honey
  
• 25 g butter, melted
  
• 20 g granulated cane sugar
  
• 250 g all-purpose flour
  
• 5 g salt (about 1 tsp)
  
• 1 cup mini chocolate chips
  
• 140 g unsalted butter, cold (for laminating)
  

👩‍🍳 Step-by-Step Instructions

The Night Before – Make the Dough

1. Bloom the yeast → In a bowl, mix yeast, honey, warm milk, and warm water. Let rest 10 minutes until foamy.
   
2. Mix in the dough → Add melted butter, sugar, flour, salt, and chocolate chips. Stir until shaggy.
   
3. Knead → Turn onto a floured surface and knead 2–3 minutes until soft and pliable (or use a mixer with dough hook).
   
4. First rise → Place in a greased bowl, cover with plastic wrap, and let rise 1 hour in a warm spot.
   
5. Chill overnight → Transfer to fridge, covered, to rest overnight. 🌙
   

The Next Morning – Laminating the Dough

6. Prep the butter block → Slice butter into thirds, wrap in parchment, and roll into a smooth 5″ x 6″ rectangle.
   
7. Roll + enclose → Roll dough to 11″ x 7″, place butter in the center, fold edges over, and seal.
   
8. First roll + fold → Gently roll into 20″ x 10″. Brush with cold water, fold like an envelope, then fold again lengthwise. Chill 30 minutes.
   
9. Second roll + fold → Roll into 24″ x 10″, fold same way, then chill 1 hour. ❄️
   

Assemble the Cruffins

10. Rest dough → Let sit 10–20 minutes (depending on season).
    
11. Shape → Roll to ¼″ thick, trim edges, cut into 6–8 strips, then roll tightly into spirals.
    
12. Pan + rise → Place into a buttered jumbo muffin tin. Cover lightly, rise 1–2 hours until puffy.
    
13. Bake → Preheat oven to 425°F. Brush with egg wash and bake 15–18 minutes until golden brown.
    

💡 Pro Tips

• Keep butter cold → If it gets shiny, refrigerate before continuing to roll.
  
• Muffin tin swap → Use a regular muffin pan if making 8–10 smaller cruffins.
  
• Storage → Best fresh, but store in an airtight container for up to 2 days. Rewarm at 300°F for 5 minutes.
  

📊 Nutrition (per cruffin, approx.)

Disclaimer: Nutrition facts are estimates and may vary. Please consult a nutritionist for exact dietary needs.