Almond Cruffin

These almond cruffins combine the flakiness of a croissant with the shape and texture of a muffin. The rich almond filling adds a nutty contrast that melts into the buttery layers.

Almond Cruffins Are the Best of Both Worlds

Cruffins had a bit of a moment a few years ago —flaky layers, swirled like a muffin, with plenty of room for filling. I’ve made different versions since then, but these almond cruffins might be my favorite. It’s buttery, nutty, and only takes a few steps to put them together.

The almond filling is soft and rich, made with almond flour, butter, and a mix of white and brown sugar. A splash of almond and vanilla extract really brings out that sweet, toasty flavor, and it pairs perfectly with the light, crisp pastry.

Once baked, I like to dust the tops with confectioners’ sugar and a handful of sliced almonds. They’re great slightly warm or at room temp—perfect for brunch or a little afternoon break.

Why I Love This Recipe

• You get those light, flaky layers without having to make pastry from scratch.
• They look perfect baked up in a muffin tin with that signature swirl.
• The almond topping adds just the right crunch to balance the soft center.

Ingredients

Here’s what you’ll need to make almond cruffins—each ingredient has a part to play for flavor, texture, or finishing them off:

• Eggs – One goes into the almond filling, and the other is used to make the egg wash.
• Water – Just a splash, mixed with the egg to help the tops brown in the oven.
• Almond flour or almond meal – Forms the base of the almond filling and adds rich, nutty flavor.
• Butter – Most of it gets mixed into the filling, and a bit is used to grease the muffin tin.
• Granulated sugar – Adds sweetness to the almond mixture.
• Brown sugar – Adds a little depth and softness to the filling.
• Almond extract – Brings out that classic almond flavor.
• Vanilla extract – Rounds out the flavor of the filling.
• Kosher salt – Just a pinch to balance the sweetness.
• Puff pastry sheets – The base of the cruffins—light, flaky, and easy to work with.
• Confectioners’ sugar – Sprinkled on top once they’re baked and cooled.
• Almond slices – A finishing touch that adds crunch and a little extra almond flavor.

How to Make Almond Cruffins

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

• Step One (make the egg wash)
  Crack one egg into a small bowl, add a splash of water, and whisk it together with a fork. Set it aside—you’ll need it later for brushing.
• Step Two (mix up the filling)
  In a mixing bowl, combine the almond flour, 8 tablespoons of butter, both sugars, 1 egg, almond extract, vanilla extract, and a pinch of salt. Stir until everything’s smooth and blended.
• Step Three (spread the filling)
  Unfold your puff pastry sheets and spread the almond mixture evenly over both. You don’t have to go all the way to the edges—just get a nice even layer across most of it.
• Step Four (cut and roll)
  Cut each sheet into 6 strips (so you’ll have 12 total). Roll up each strip like a cinnamon roll.
• Step Five (fill the muffin tin)
  Place each rolled strip into a buttered muffin tin, spiral-side up. They’ll puff up as they bake, so give them a little room if you can.
• Step Six (bake)
  Bake at 400°F for about 20 minutes, or until the cruffins are golden brown and look fluffy inside. Keep an eye on them—every oven’s a little different.
• Step Seven (cool down a bit)
  Take the muffin tin out of the oven and let the cruffins cool for about 10 minutes. This helps them set up a bit before you pull them out.
• Step Eight (remove and top)
  Gently lift the cruffins out of the tin. Dust them with confectioners’ sugar and add a handful of sliced almonds over the top.

Recipe Tips

A few tips to keep in mind when making these almond cruffins:

• Let the puff pastry thaw until it’s easy to unfold but still cool—too warm and it’ll get sticky.
• Don’t overfill the pastry; a thin, even layer of filling makes them easier to roll.
• If the spirals seem loose after rolling, you can press them down gently in the muffin tin so they hold their shape better.
• They’re best the day they’re baked, but you can warm them up the next day in a low oven to refresh the texture.

Storage and Freezing

Here’s how to store and freeze almond cruffins so they stay fresh and flaky:

• Keep baked cruffins in an airtight container at room temperature for 1–2 days, or refrigerate for up to a week.
• To reheat, pop them in a 350°F oven for 5–10 minutes to crisp them back up—skip the microwave so they don’t turn soft.
• Baked cruffins can be frozen for 2–3 months. Wrap each one tightly in plastic wrap, then foil or a freezer bag. Thaw overnight in the fridge and reheat in the oven.
• You can also freeze them unbaked after shaping. Freeze on a baking sheet until solid, then transfer to a sealed container or bag.
• When baking frozen cruffins, let them thaw and rise at room temp before baking for the best texture—or bake straight from frozen with a few extra minutes added.

Frequently Asked Questions

• Can I use almond paste instead of almond flour? Yes, but it’ll change the texture and sweetness of the filling. Almond paste is more dense and sugary, so use less and skip or reduce the added sugar.
• Do I need to chill the cruffins before baking? Not required, but chilling for 10–15 minutes after shaping can help the layers hold up better in the oven if your kitchen is warm.
• Can I make these ahead of time? You can assemble and freeze the unbaked cruffins, then bake them off later. Or bake them fully and freeze, then reheat when ready to serve.
• Why did my cruffins not puff up? It could be that the pastry got too warm while working, or the filling was too heavy. Try working with colder dough and using a thin, even layer of filling next time.
• Is there a difference between almond meal and almond flour for this recipe? Either works. Almond meal is a bit coarser and made with skins on, while almond flour is finer and made from blanched almonds. The filling will be good with both.

MORE MUFFIN RECIPES To Try

Check out more of my muffin recipes that are perfect for any time, any season.

• Spicy Chocolate Banana Muffins
• Sour Cream Blueberry Muffins
• Honey Butter Breakfast Muffins
• Chocolate Cake Mix Muffins
• Berry Cream Cheese Muffins
• Sweet Potato Muffins with Cinnamon-Sugar Coating
• Chocolate Chip Banana Muffins
• Lemon Muffins with Lime-Scented Sugar

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Print Recipe

5 from 1 vote

Almond Cruffin

Almond Cruffins are flaky pastries baked in a muffin tin and filled with a soft, nutty almond mixture. Finished with sliced almonds and confectioners’ sugar.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Almond Cruffin

Servings: 12

Calories: 408kcal

Author: Cathy Pollak

Equipment

• Muffin Tin Holds the rolled cruffins while they bake and puff up.
• mixing bowls For making the almond filling.
• measuring cups and spoons To measure out the filling ingredients.
• Knife To slice the puff pastry into slices.
• pastry brush For brushing the tops with egg wash.

Ingredients

• 2 large eggs divided
• 1 tbsp. water
• 1 cup almond flour or almond meal
• 9 tbsps. butter softened, divided
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp. almond extract
• 1 tsp. vanilla extract
• 1/8 tsp. kosher salt
• 2 sheets puff pastry
• 1 tbsp. confectioners' sugar
• 2 tbsps. sliced almonds

Instructions

• Preheat the oven to 400°F.
• Make an egg wash by whisking 1 egg with a splash of water. Set aside.
  2 large eggs, 1 tbsp. water
• In a bowl, mix together the almond flour, 8 tablespoons of butter, both sugars, 1 egg, almond extract, vanilla extract, and salt until fully combined.
  1 cup almond flour, 9 tbsps. butter, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1 tsp. almond extract, 1 tsp. vanilla extract, 1/8 tsp. kosher salt
• Spread the almond mixture evenly over each puff pastry sheet.
  2 sheets puff pastry
• Cut each pastry sheet into 6 equal slices.
• Roll up each slice and place them in a muffin tin that has been buttered with the remaining 1 tablespoon of butter.
• Brush the tops of each cruffin with the egg wash you made earlier. Bake for 20 minutes, or until golden brown and puffed.
• Let cool in the tin for 10 minutes after baking.
• Carefully remove the cruffins from the muffin tin.
• Dust with confectioners’ sugar and sprinkle with sliced almonds.
  1 tbsp. confectioners' sugar, 2 tbsps. sliced almonds

Notes

For optimal outcomes when making these almond cruffins, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

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Nutrition

Nutrition Facts

Almond Cruffin

Amount Per Serving (79 g)

Calories 408 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 7.7g48%

Polyunsaturated Fat 10.6g

Monounsaturated Fat 8.7g

Cholesterol 56mg19%

Sodium 171mg7%

Potassium 108mg3%

Carbohydrates 29g10%

Fiber 2g8%

Sugar 10g11%

Protein 7g14%

Vitamin A 93IU2%

Calcium 36mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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