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Freshly baked gluten-free cruffins with a golden crust and rich filling

Gluten-Free Cruffins

These Gluten-Free Cruffins combine the best of muffins and croissants, featuring tender, flaky layers that melt in your mouth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour Use a high-quality gluten-free flour blend for the best texture.
  • 1/4 cup sugar You can adjust sweetness to taste.
  • 1/2 tsp salt
  • 1 tsp baking powder
Wet Ingredients
  • 1/4 cup unsalted butter, melted For a crispier top, brush a bit before baking.
  • 1/2 cup milk (or dairy-free alternative)
  • 1 large egg For vegan option, use a flax egg.
  • 1 tsp vanilla extract
Fillings & Toppings
  • 1/2 cup filling (chocolate, fruit preserves, or cinnamon sugar) Feel free to mix and match.
  • Powdered sugar for dusting Optional, for serving.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
  2. In a mixing bowl, combine gluten-free flour, sugar, salt, and baking powder.
  3. In another bowl, whisk together melted butter, milk, egg, and vanilla until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
Baking
  1. Fill each muffin cup halfway with the batter. Add a spoonful of your chosen filling, then top with more batter until the cups are full.
  2. Bake for 20-25 minutes or until golden brown.
  3. Allow to cool slightly before removing from the pan.
  4. Dust with powdered sugar if desired and serve warm.

Notes

These cruffins will last about 3 days in the fridge. For longer storage, freeze for up to 3 months and reheat in the oven for a couple of minutes.