Dessert

Easy Croissant Muffins Recipe

ByHarper Ellington February 24, 2026February 24, 2026

Introduction

Croissant muffins offer the flaky, buttery layers of a classic croissant without the time-consuming process. Made easily in a muffin tin, these treats are perfect for busy mornings or special brunches. With optional fillings like Nutella and cinnamon sugar, they are customizable and sure to impress.

A white muffin tray holds five golden-brown cinnamon rolls, each with multiple visible layers spiraled tightly from the center outward, showing darker brown cinnamon filling within the folds of the flaky dough. The tops of the rolls are sprinkled with coarse white sugar crystals that sparkle against the baked surface. The tray is placed on a wooden board, resting on a white marbled texture surface with a light brown textured cloth draped casually beside it. Small brown nut pieces are scattered on the surface near the tray. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup milk (lukewarm, 105°F to 110°F)
2 1/4 tsp active dry yeast
3 1/2 tbsp sugar
3 tbsp butter (softened to room temperature, about 70°F)
3 1/4 cups all-purpose flour
1 1/4 tsp salt
1 1/4 cups butter (cold, for lamination)
1 tbsp flour (for lamination)
3/4 cup sugar (for coating)
1 1/2 tbsp cinnamon (for coating)
1/4 tsp ground nutmeg (for coating)
6 tbsp Nutella (optional, for filling)

Instructions

Step 1: Pour lukewarm milk into a bowl and sprinkle yeast and 3 1/2 tablespoons sugar over it. Let sit undisturbed for 5 minutes to activate the yeast. Add softened butter, 2 cups flour, and salt; mix for 2 minutes. Add remaining 1 1/4 cups flour and mix until a soft, shaggy dough forms. Knead for 5 minutes until smooth and elastic.
Step 2: Place dough in a lightly greased bowl, cover, and let rise at room temperature for 2 hours until doubled. Flatten dough into a 10×14 inch rectangle on a floured surface, cover, and chill in the refrigerator for 20 minutes.
Step 3: Mix cold butter and 1 tablespoon flour until spreadable. Remove dough from fridge and spread butter mixture over the center two-thirds. Fold the dough into thirds, seal edges gently. Roll into a 9×12 inch rectangle, fold into thirds again, then chill for 20 minutes. Repeat rolling, folding, and chilling two more times for a total of three folds.
Step 4: Preheat oven to 350°F and grease a 12-cup muffin pan. Mix sugar, cinnamon, and nutmeg in a small bowl for the coating.
Step 5: Cut laminated dough into 3 equal pieces. Roll each piece into an 8×12 inch rectangle. Sprinkle 2 tablespoons cinnamon-sugar mixture over it. Cut into 12 strips (~2/3 inch wide), stack 3 strips, and roll into a tight spiral. Optionally, add 1/2 tablespoon Nutella in the center before rolling. Place spirals seam-side down in muffin cups. Repeat for all dough pieces.
Step 6: Cover muffin pan with a damp towel and let muffins rise at room temperature for 1 hour until puffy. Bake for 25 to 28 minutes until golden brown and internal temperature reaches 200°F.
Step 7: Cool muffins in the pan for 2-3 minutes. While warm, roll muffins in remaining cinnamon-sugar mixture to coat all sides. Serve warm for best flakiness and texture.

Tips & Variations

Use real butter for lamination to achieve authentic flaky layers.
Warm milk slightly to activate yeast properly, regardless of milk type (dairy or non-dairy).
Substitute cinnamon with cardamom for a unique warm spice flavor.
Add Nutella or jam centers for a sweet surprise inside the muffins.
Avoid using overly soft butter during lamination to prevent it from blending into the dough.
Be patient with chilling steps to ensure distinct croissant layers.

Storage

Store croissant muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze individually wrapped muffins in a freezer bag for up to 2 months. To reheat, thaw at room temperature for an hour and warm in a 350°F oven for 5-7 minutes to restore flakiness. Microwaving for 20-30 seconds works for quick reheating but may reduce crispness.

How to Serve

The image shows five cinnamon rolls in a white muffin tray placed on a wooden cutting board. Each cinnamon roll has multiple layers of golden brown dough with dark brown cinnamon filling spiraled inside. The tops are sprinkled with coarse sugar, adding a sparkling texture. The rolls have a flaky and slightly crispy look on the outer layers, with a soft, dense center. The background is a white marbled surface with a beige textured cloth partially visible on the left side. A few small crumbs are scattered near the tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use the same amount of instant yeast. Mix it directly with the dry ingredients and skip dissolving it in the milk.

What flour is best for croissant muffins?

All-purpose flour is recommended because it has a moderate protein content that creates a tender crumb without toughness. Bread flour may yield chewier muffins.