Flaky Gluten-Free Cruffins Recipe That Will Wow You!

Delightful gluten-free cruffins blend the flaky indulgence of croissants with the comforting shape of a muffin, perfect for breakfast or brunch.

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Prep Time 20

Cook Time 20

Cooling Time 5

Total Time 45

Servings: 8 cruffins

Course: Breakfast

Cuisine: Gluten-Free

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

2 cups Gluten-Free Flour Look for blends with xanthan gum.
1/4 cup Sugar Coconut sugar for a healthier option.
1 tbsp Baking Powder Ensure it’s gluten-free.
1/2 tsp Salt Balances sweetness.
1/2 cup Cold Butter Substitute with dairy-free butter if vegan.
3/4 cup Milk Almond or oat milk for dairy-free.
1 tsp Vanilla Extract Omit for minimalist flavor.
1 large Egg Flax or chia egg for vegan.
1 tsp Cinnamon Infuses essential warmth.

For the Topping

optional Powdered Sugar For dusting after baking.

Equipment

Mixing Bowl
Muffin tin
pastry cutter
whisk

Method

Step-by-Step Instructions

Prepare dry ingredients by whisking together gluten-free flour, sugar, baking powder, and salt in a large mixing bowl.
Cut in the cold butter until crumbly, creating pea-sized pieces.
Mix wet ingredients – milk, vanilla extract, and egg – in a separate bowl. Gradually add to dry mixture.
Brush melted butter over the dough and sprinkle cinnamon-sugar on top.
Shape the dough into a log, slice into 8-10 pieces, and arrange in a greased muffin tin.
Preheat oven to 350°F and bake for 18-22 minutes until golden brown.
Cool for a few minutes, dust with powdered sugar if desired, and serve.

Nutrition

Serving: 1cruffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 6gVitamin A: 250IUCalcium: 50mgIron: 1mg

Notes

Reheat leftovers in the oven to maintain flakiness. Store in an airtight container at room temperature for up to 2 days.

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