If you’ve ever stood paralyzed with indecision in front of a bakery case, torn between a flaky croissant and a fluffy muffin, the cruffin might just be your dream come true—especially when it’s filled with chocolate. This buttery, spiral-layered hybrid is more than just a pastry; it’s an experience, and chocolate cruffins are the indulgent version you didn’t know you needed.

What Is a Cruffin?

A cruffin is exactly what it sounds like: a croissant-muffin hybrid. Originating from the inventive minds of Australian and American pastry chefs in the early 2010s, it combines laminated croissant dough (think: buttery, flaky layers) baked in a muffin tin for that tall, swirled structure. Once baked to golden perfection, it’s often rolled in sugar and filled or topped with anything from fruit curd to caramel. But for chocoholics, the chocolate cruffin is the holy grail.

Why Chocolate Cruffins Are Next-Level

Chocolate cruffins take the base concept and turn it into a dessert-worthy showstopper. Here’s why they’re worth obsessing over:

Layers of Decadence: Each bite melts in your mouth—first with crisp, sugar-dusted edges, then soft, buttery layers, and finally that rich, oozy center of dark chocolate ganache, Nutella, or melted chocolate chips.
Elegant Yet Comforting: Whether you’re serving these at a brunch or curling up with one on a rainy afternoon, they strike a rare balance between sophistication and cozy indulgence.
Instagram-Worthy Appeal: Their beautifully twisted tops and ganache-filled centers practically beg to be photographed (and devoured).

Homemade vs. Bakery Cruffins

Yes, they can be made at home—but be warned: cruffins are not for the impatient. Making laminated dough from scratch is a labor of love. If you're up for the challenge, the reward is a tray of warm, chocolate-stuffed beauties that make your kitchen smell like a Parisian bakery. But if you’re not into rolling and folding for hours, local artisan bakeries or specialty cafes often have chocolate cruffins on rotation—some even filled to order.

Pro Tips for Enjoying a Chocolate Cruffin

Warm it up: A few seconds in the microwave or oven releases the chocolate center and refreshes the outer layers.
Pair it wisely: A black coffee or dark roast cuts through the sweetness beautifully. For dessert, try it with a glass of red wine or port.
Get creative: Slice it open and add whipped cream, berries, or even a scoop of ice cream for a plated dessert that feels restaurant-level.

Final Thoughts

The chocolate cruffin isn’t just a pastry—it’s a culinary flex. It bridges the gap between breakfast and dessert with unapologetic flair, offering the best of both the croissant’s craftsmanship and the muffin’s charm. Whether you’re a casual pastry fan or a full-blown foodie, this is one treat worth tracking down.

Would you like a simple chocolate cruffin recipe to try at home? Here is the recipe

Need an example here is a rough version of how easy this is to make. Bonus it doesn’t take two days!!!

🍫 Bakery-Style Chocolate Cruffins (From Scratch)🍫

Yields: 12 cruffins
Prep Time: 1 hour (plus resting/chilling)
Chilling/Rising Time: 12–18 hours (overnight recommended)
Bake Time: 20–25 minutes
Total Time: 14–20 hours (mostly inactive)

🧈 Ingredients

For the Dough:

3 ½ cups (440g) bread flour
¼ cup (50g) granulated sugar
2 ¼ tsp (1 packet) active dry yeast
1 tsp fine sea salt
1 cup (240ml) warm milk (~110°F)
1 large egg
2 tbsp (30g) unsalted butter, softened

For Laminating:

1 cup (225g) cold unsalted butter (for the butter block)

For Filling:

¾ cup chocolate spread (Nutella, ganache, or dark chocolate)
¼ cup granulated sugar (for rolling after baking, optional)
Powdered sugar or bread flour (for dusting, optional)

🧑‍🍳 Step-by-Step Instructions

Day 1: Make the Dough and Butter Block

1. Make the Dough:

In the bowl of a stand mixer (or large bowl), combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.

Add flour, salt, egg, and softened butter. Mix with a dough hook (or knead by hand) until smooth and elastic—about 8–10 minutes. It should be soft but not sticky.

Shape into a ball, place in a lightly greased bowl, cover, and refrigerate for at least 2 hours, or preferably overnight.

2. Make the Butter Block:

Place the cold butter between two sheets of parchment paper. Pound and roll it into a 6x6-inch (15x15 cm) square. Chill until firm but pliable.

Day 2: Laminate the Dough

3. Roll & Enclose the Butter:

On a floured surface, roll the chilled dough into a 12x12-inch square. Place the butter block in the center like a diamond. Fold the corners of the dough over the butter, fully enclosing it like an envelope.

4. First Fold:

Roll the dough into a 20x10-inch rectangle. Fold it in thirds like a letter (called a "single fold"). Wrap in plastic and chill for 30–40 minutes.

5. Second & Third Folds:

Repeat the rolling and folding process two more times, chilling 30 minutes between each. (That’s three total folds.)

After the final fold, wrap tightly and chill for at least 1 hour or overnight.

Day 3: Shape & Bake the Cruffins

6. Roll & Fill:

Roll the dough into a large rectangle, about 12x20 inches. Spread the chocolate evenly over the surface, leaving a ½-inch border.

7. Shape:

Roll up tightly from the long edge into a log. Cut the log in half lengthwise to expose the layers.

Twist each half into a spiral (cut side out), then roll each into a loose bun. Place each in a buttered muffin tin.

Repeat with the second half of the dough. You should have about 12 cruffins.

8. Proof:

Cover the muffin tin loosely with plastic wrap or a towel. Let rise at room temperature until puffy and doubled, 1.5–2 hours.

9. Bake:

Preheat oven to 375°F (190°C). Bake for 20–25 minutes, or until golden brown and crisp on top.

10. Finish:

Let cool slightly. While still warm, roll in granulated sugar or dust with powdered sugar. Serve warm or at room temp.

📝 Tips for Success

Butter Temperature Matters: The butter block should be cold but flexible—too hard, and it’ll shatter; too soft, and it’ll leak.
Chill Between Folds: Skipping this makes the butter melt into the dough rather than form layers.
Filling Options: Add finely chopped dark chocolate or mini chips for a chunkier texture.

The Chocolate Cruffin Craze: Why This Hybrid Pastry Deserves a Spot on Your Table