Description

Easy Croissant Muffins offer a buttery, flaky, and slightly sweet pastry experience without the lengthy traditional croissant process. These muffins are baked in a muffin tin for manageable preparation and beautiful layered textures, perfect for busy mornings, special occasions, or a delightful brunch treat.

Ingredients

Scale

For the Dough

1 cup milk (lukewarm, ideally 105°F to 110°F)
2 1/4 tsp active dry yeast (such as Red Star)
3 1/2 tbsp sugar
3 tbsp butter (softened to room temperature, about 70°F)
3 1/4 cups all-purpose flour (preferably King Arthur brand)
1 1/4 tsp salt

For the Lamination

1 1/4 cups butter (cold, unsalted, such as Kerrygold)
1 tbsp flour

For the Coating

3/4 cup sugar
1 1/2 tbsp cinnamon
1/4 tsp ground nutmeg

For the Filling (Optional)

6 tbsp Nutella (or alternative chocolate spread)

Instructions

Activate Yeast and Build the Dough Base: Pour the lukewarm milk into a bowl and sprinkle the yeast and 3 1/2 tablespoons of sugar over it. Let it sit undisturbed for 5 minutes to activate the yeast. Add the softened 3 tablespoons butter, then mix in 2 cups of flour and the salt, stirring for about 2 minutes until combined. Add remaining 1 1/4 cups flour and mix until a soft, shaggy dough forms. Knead for 5 minutes until smooth and slightly elastic.
First Rise and Prepare for Lamination: Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise at room temperature for 2 hours until doubled in size. After rising, flatten dough into a 10×14 inch rectangle on a lightly floured surface, cover, and chill in the refrigerator for 20 minutes to ease handling and prepare for lamination.
Create Laminated Layers with Butter Folds: Mix 1 1/4 cups cold butter with 1 tablespoon flour until a spreadable paste forms. Remove dough from fridge and spread butter mixture over center two-thirds of rectangle. Fold dough into thirds like a letter, sealing edges gently. Roll folded dough into a 9×12 inch rectangle and fold into thirds again. Chill for 20 minutes. Repeat this rolling and folding two more times with 20-minute chills between folds to develop flaky layers.
Mix Filling and Prepare Muffin Pan: Preheat oven to 350°F and grease a 12-cup muffin pan. In a small bowl, combine 3/4 cup sugar, 1 1/2 tablespoons cinnamon, and 1/4 teaspoon ground nutmeg for the cinnamon-sugar filling and topping.
Shape and Assemble the Croissant Muffins: Cut laminated dough into 3 equal pieces. Working one piece at a time, roll into an 8×12 inch rectangle and sprinkle 2 tablespoons cinnamon-sugar mixture over the surface. Cut into 12 strips about 2/3 inch wide, stack 3 strips, and roll tightly into spirals. Place each spiral seam-side down in muffin cups. Optionally, add 1/2 tablespoon Nutella to the center of each spiral before rolling for extra richness. Repeat with remaining pieces and cinnamon sugar.
Final Rise and Bake: Cover muffin pan with a damp towel or plastic wrap and let shaped muffins rise at room temperature for 1 hour until puffy and nearly doubled. Bake at 350°F for 25 to 28 minutes until golden brown and internal temperature reaches 200°F.
Finish and Serve: Remove muffins from oven and cool in pan for 2-3 minutes. Turn warm muffins out onto a plate or work surface and roll in remaining cinnamon-sugar mixture to coat all sides. Serve warm to enjoy the best flaky, croissant-like texture.

Notes

Use cold but pliable butter for lamination to avoid it blending into the dough and losing layering.
Do not skip or rush chilling steps between folds to preserve distinct layers.
Avoid pressing too hard or using too much flour when rolling to prevent tough muffins.
Preheat oven fully to 350°F to prevent butter leakage and ensure crisp layers.
Store muffins in an airtight container at room temperature for up to 2 days for best freshness.
Freeze muffins wrapped individually for up to 2 months; thaw at room temperature and reheat at 350°F for best texture.
Optionally add Nutella or other fillings like jam or nut butters for variety.

Prep Time: 3 hours 20 minutes
Cook Time: 30 minutes
Category: Breakfast, Brunch, Snack
Method: Baking
Cuisine: French-inspired

Keywords: croissant muffins, flaky pastry, easy croissant recipe, cinnamon sugar muffins, Nutella muffins, layered dough, laminated dough