Description
Chocolate Chip Cruffins are flaky, buttery pastries made by rolling croissant dough with chocolate chips, baking them in a muffin tin, and finishing with a dusting of sugar — the perfect hybrid of croissant and muffin with a gooey chocolate twist.
Ingredients
- 1 sheet puff pastry (thawed, about 250g)
- 2 tablespoons unsalted butter, melted
- 1/2 cup mini chocolate chips
- 2 tablespoons granulated sugar (for dusting)
- 1/4 teaspoon cinnamon (optional)
- Powdered sugar, for finishing (optional)
Instructions
- Preheat oven to 200°C (400°F) and grease a muffin tin with butter or nonstick spray.
- Lightly flour your work surface and roll out the puff pastry into a large rectangle, about 12×15 inches.
- Brush the surface with melted butter and sprinkle evenly with mini chocolate chips.
- Starting from the long edge, tightly roll the pastry into a log (like a cinnamon roll).
- Using a sharp knife, cut the log in half lengthwise to expose the layers, then cut each half into 3–4 equal pieces (depending on muffin tin size).
- Roll each strip into a spiral, chocolate side facing out, and place into the muffin cups.
- Brush lightly with extra melted butter.
- Bake for 18–22 minutes, or until golden brown and puffed.
- Remove from the oven and immediately sprinkle with sugar (and cinnamon if desired).
- Cool slightly before dusting with powdered sugar and serving warm.
Notes
- For extra decadence, drizzle with melted chocolate or a simple vanilla glaze.
- Use croissant dough or crescent roll dough for an easier shortcut version.
- These taste best fresh but can be reheated in the oven for a few minutes to restore crispiness.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Pastry / Dessert
- Method: Baking
- Cuisine: French Fusion