Chocolate Chip Cruffins (Croissant Muffins)
These Chocolate Chip Cruffins (Croissant Muffins) are super flaky layers with mini chocolate chips throughout and a buttery dough that resembles a chocolate chip cookie. It’s delicious for breakfast, or can be served with a vanilla bean custard for a more fanciful dessert!
tips for making the best homemade croissants:
- Make sure you are measuring out the butter and dough exactly to listed measurements. This will ensure that the butter spread evenly to create those flaky layers, but also that the dough rises properly.
- At all times, make sure the butter stays cold but pliable, and same temperature as the dough. If the butter looks shiny at all, immediately put back in the fridge to firm up.
- Again, if you follow the instructions for timing, you should be fine and dandy!
- If you do allow the dough to stay in them fridge longer than instructions, you may just need to let it sit 10-20 minutes on the counter before rolling.
- Keep the dough away from direct heat and sunlight. This will help keep the butter and dough cold and prevent the butter from melting into the dough.
- Generously flour the surface to prevent any sticking when rolling out the dough.
- Before folding each time, brush any excess flour then lightly brush each with very cold water to help create steam when baking.
How to Store Croissants:
After baking, I recommend storing the croissants in a paper bag or wrap in parchment paper then place in a resealable bag on the counter up to 2 days.
Cook with me!
Chocolate Chip Cruffins (Croissant Muffins)
Servings: 6
Ingredients
- 85 grams Warm Whole Milk
- 60 grams Warm Water
- 2 1/2 tsp. Active Dried Yeast
- 1 tbsp. Honey
- 25 grams Butter melted
- 20 grams Granulated Cane Sugar
- 250 grams All Purpose Flour
- 5 grams Salt about 1 teaspoon
- 1 cup Mini Chocolate Chips
- 140 grams Unsalted Butter cold
Instructions
The Night Before (To Make the Dough):
- The night before, combine the yeast, honey, warm milk, and warm water. Mix then let the yeast bloom 10 minutes.
- Add the melted butter, sugar, flour, salt, and chocolate chips. Mix until a shaggy dough.
- Turn out the shaggy dough to a clean surface to knead 2-3 minutes, until a soft and pliable dough. You can also do this with a stand mixer using the knead attachment for 2-3 minutes.
- Place in a greased bowl, then cover with plastic wrap to rise in a warm environment for 1 hour.
- Transfer the bowl to the fridge overnight.
The Next Morning:
- Fold a large piece of parchment paper to fit 5″ x 6″. Slice the butter into thirds then place in the center of the unfolded parchment, fold up the corner to seal it in and roll until a smooth 5″ x 6″ rectangle. Set aside away from direct heat or sunlight.
- Roll out the chocolate chip dough to 11″ wide by 7″ high on a well-floured surface.
- Add the butter rectangle in the center of the dough long ways. Fold in the outer two flaps of the dough and pinch all ends together to seal it in.
- Using a rolling pin, gently pound the dough horizontally, then vertically, then gently roll out to 20×10” rectangle. (Review video for visual guide.)
- TIP: At all times, make sure the butter stays cold but pliable, and same temperature as the dough. If the butter looks shiny at all, immediately put back in the fridge to firm up.
- Brush the surface with cold water, then fold in the two ends like an envelope to meet at the center, then fold again lengthwise like a sandwich. Cover and place on a flat plate to chill in the fridge 30 minutes.
- Repeat the process of lightly pounding and rolling out 24×10” rectangle, then folding the exact same way as last time. Except cover and chill 1 hour this time.
To Assemble the Croissant Muffins:
- Let the dough rest 20 minutes (during winter/fall) or 10 minutes (during summer months) on the counter away from direct heat or sunlight.
- On a very floured surface, roll out to 1/4” thick rectangle. Use a pizza cutter or serrated knife to trim the edges.
- Slice the rectangle into 6-8 equal-sized strips. Roll up tightly.
- Butter a jumbo muffin tin. If making 8-10 smaller croissants, you can use a regular muffin tin. Place the croissant muffins in the buttered muffin tin. Cover lightly with plastic wrap and set aside to rise until doubled in size and wiggly, about 1-2 hours.
- Preheat oven to 425F.
- Brush the croissant with an egg wash to bake in the middle rack for 15-18 minutes, until deeply golden on top.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Loved the way these turned out! Would I be able to prepare the cruffins the night before and then bake them the following morning? Looking forward to making them again. Thank you <3
Hi Tiffany! Yes, you could store in the fridge overnight and bake the next day! You may just want to allow an hour or so to come to room temp before baking the next day 🙂