Cinnamon, fruit and almond cruffins

Cinnamon, fruit and almond cruffins
  • Serves icon Makes 12
  • Time icon Hands-on time 40 min, oven time 17-20 min

Is it a croissant? Is it a muffin? Even better, it’s both. Debbie Major rolls shop-bought croissant dough with cinnamon and a sweet almond frangipane to make this fabulous breakfast pastry.

Want to make homemade croissants? Give our step-by-step guide a whirl.

Nutrition: Per cruffin

Calories
477kcals
Fat
24.9g (11.6g saturated)
Protein
8.5g
Carbohydrates
53g (34.9g sugars)
Fibre
3.2g
Salt
1g
Calories
477kcals
Fat
24.9g (11.6g saturated)
Protein
8.5g
Carbohydrates
53g (34.9g sugars)
Fibre
3.2g
Salt
1g

Ingredients

  • 100g softened unsalted butter, plus extra for greasing
  • 100g icing sugar
  • 1 large free-range egg, beaten
  • 100g ground almonds
  • 25g plain flour, plus extra to dust
  • 2 x 350g tubes fresh croissant dough (we used Jus-Rol croissant dough, widely available)
  • 200g dried apricots, chopped
  • 100g raisins
  • 1 tsp ground cinnamon
  • 150g apricot jam
  • 1 tbsp icing sugar for dusting

You’ll also need… 

  • 12-hole muffin tin

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Lightly grease a 12-hole muffin tin with butter. For the frangipane, beat the butter and icing sugar together in a mixing bowl until pale and creamy, then gradually beat in the egg. Fold in the almonds and plain flour. Set aside.
  2. Break open the 2 tubes of croissant dough and unroll onto a lightly floured surface. Ignore the diagonal lines and cut each strip of dough along the horizontal perforated lines, to make 3 rectangles from each piece of croissant dough (6 in total).
  3. Divide the frangipane evenly among the pieces of dough and spread it out, leaving a 1cm border around the edges. Sprinkle over the dried fruit and lightly dust with the ground cinnamon.
  4. Take one rectangle of dough and, starting with a long edge, tightly roll it up like you would a swiss roll. Cut each roll of dough lengthways in half and put each piece cut-side up on the work surface. Take one end and roll it up into a rose-shaped spiral, keeping it cut-side up, then put in a hole of the muffin tin. Repeat with the remaining dough, then brush with the apricot jam.
  5. When all of the cruffins have been shaped, bake for 17-20 minutes until richly golden and puffed. If they’re browning too fast, cover them loosely with a double sheet of non-stick baking paper.
  6. Put the cruffins on a wire rack to cool slightly. Brush with a little more apricot jam and serve warm.

delicious. tips

  1. Shape the cruffins the night before, if you wish. Slide the muffin tray into a large plastic bag (or wrap it in cling film) and leave in the fridge overnight. Bake the next day from step 5.

    Next time: For an orangey flavour, swap the apricot jam for no-peel marmalade.

Recipe By

Debbie Major

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