Sourdough Almond Cruffins

These sourdough cruffins smell absolutely incredible while they’re baking. They have the flavor of an almond croissant, flaky layers, and a rich almond center, but without the stress and effort of classic croissant dough. This recipe uses an express sourdough puff pastry method that’s much more easy, and the result honestly surprised me the first time I made them. I remember tasting one straight from the oven and thinking: this might be the best thing I’ve ever baked. If you love almond croissants, you’re going to want to keep reading.

Cruffins, a mix between croissants and muffins, started popping up in bakeries a few years ago, and for good reason. They have all the flaky layers of laminated dough, but they’re shaped in a way that feels a bit more approachable and fun.

Why You’ll Love This Recipe

• Time & effort: This is an express puff pastry method, no intimidating classic lamination.
• Texture & flavor: Flaky, layered, crisp on the outside, soft and rich inside, with a bakery-style almond flavor.
• Simplicity: Straightforward steps, no complicated techniques, and very forgiving dough.
• Customization: Works with sourdough or without, and even with store-bought puff pastry if you prefer.
• What makes it different: You get almond croissant flavor in cruffin form, using an easier dough.
• When to make it: Perfect for weekends, brunch, family gatherings, or when you want to impress without stress.

Ingredients

This recipe uses simple, classic ingredients that work together for both flavor and texture. Cold butter creates flaky layers in the dough, while sourdough adds depth without making the cruffins taste sour. For the filling, I prefer ground almonds rather than ultra-fine almond flour, it gives the frangipane a slightly better texture and richer flavor.

For the sourdough puff pastry:

• Butter
• All purpose flour
• Sourdough starter (active or discard)
• Water
• Salt

For the almond frangipane:

• Soft butter
• Egg
• Powdered sugar
• Ground almonds
• Vanilla extract
• Salt

See recipe card for quantities.

How To Make Sourdough Almond Cruffins

1. Step 1: Grate cold butter and toss it with flour and salt.

2. Step 2: Mix sourdough starter with water separately, then combine everything just until no dry flour remains. Shape into a rectangle, wrap, and chill.

3. Step 3: Roll the dough into a rectangle, perform a letter fold, then chill. Repeat the rolling and folding process 2-4 times, chilling between each round.Press into patties

4. Step 4: Prepare the almond frangipane. Mix soft butter with the egg, then add powdered sugar, ground almonds, vanilla, and salt. Stir until smooth.

1. Step 5: Roll out half of the rested dough into a thin rectangle. Spread an even layer of frangipane over the surface. Cut into strips, roll each strip into a spiral, and place into a greased muffin tin.

2. Step 6: Brush with egg wash, sprinkle with sliced almonds, and bake at 190°C (375°F) for about 30 minutes, until deeply golden and baked through.

Substitutions & Variations

• No sourdough: Replace the sourdough starter with 50% flour and 50% water. Add the flour with the dry ingredients and the water with the liquids.
• Store bought shortcut: Use ready made puff pastry if you don’t want to make the dough from scratch.
• Size adjustments: Cut thinner strips for smaller cruffins or thicker ones for a more generous size.

Storage

Room Temperature: Store in an airtight container for up to 2 days.

Freezing Instructions: Freeze baked and cooled cruffins. Thaw at room temperature and reheat briefly in the oven.

FAQ

Did you make this recipe?

If you make these, I’d love to hear how they turned out. Leave a star rating, drop a comment below, or tag me on Instagram @your_kitchen_lab so I can see your cruffins.

More Sourdough Baked Goods

If you loved this sourdough almond cruffins, here are a few more sourdough dessert recipes to try next:

Sourdough Almond Cruffins

5 from 1 vote

Flaky sourdough cruffins filled with rich almond frangipane and baked until golden.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Rest Time 5 hours hrs

Servings: 16 cruffins

Course: Breakfast, Dessert, Snack

Cuisine: French

Ingredients Equipment Method Notes

Ingredients

  

Sourdough Puff Pastry

• 250 g (9 oz) butter cold
• 260 g (2 cups + 1 tbsp) all purpose flour
• 100 g (scant ½ cup) water
• 110 g (about ½ cup) sourdough starter active or discard
• 8 g salt

Almond Frangipane

• 140 g (5 oz) butter soft
• 2 eggs
• 150 g (1 ¼ cups) powdered sugar
• 260 (2 ¼ cups) ground almonds
• 2 teaspoon vanilla extract
• Pinch of salt

Equipment

• Muffin tin
• Mixing bowls
• Rolling Pin

Method

 

Express Sourdough Puff Pastry

1. Grate the cold butter into a bowl and return it to the fridge to keep it cold.
2. Add the flour and salt to the butter and gently toss with a spatula until the butter is coated in flour.
3. In a separate bowl, mix the sourdough starter and water.
4. Pour the liquid mixture into the flour and butter mixture and mix with your hands just until no dry flour remains. Do not overmix and do not try to fully incorporate the butter.
5. Transfer the dough to plastic wrap, shape it into a rough rectangle, wrap tightly, and chill for 30 minutes.
6. First fold (book fold):

   Lightly flour your work surface and roll the dough into a rectangle. Perform a book fold: fold the short sides toward the center so they meet, then fold the dough in half over itself. Wrap the dough and chill for 30 minutes.
7. Subsequent folds (letter folds):

   Roll the dough into a rectangle again. Fold one short edge toward the center, then fold the other edge over it like a letter. Repeat this 2-3 times, wrapping and chilling 30 minutes between each fold.
8. On the final fold, place a sheet of parchment paper on the dough before folding, then wrap and chill the dough overnight, or for at least 2 hours.

Almond Cruffins

1. Make the almond frangipane by mixing the soft butter with the egg until smooth. Add the powdered sugar, ground almonds, vanilla, and salt, and mix until fully combined.
2. Roll out the chilled puff pastry dough into a thin rectangle on a lightly floured surface.
3. Spread an even layer of almond frangipane over the dough, leaving a small border along the edges.
4. Cut the dough into long strips, similar to how you would cut dough for cinnamon rolls.
5. Roll each strip into a spiral and place it into a well-greased muffin tin.
6. Brush the tops with egg wash and sprinkle with sliced almonds.
7. Bake in a preheated oven at 190°C (375°F) for about 30 minutes, until deeply golden and fully baked.
8. Let cool slightly, then dust with powdered sugar before serving.

Notes

• This recipe uses the full batch of sourdough puff pastry.
• Ground almonds are preferred for texture, but almond flour can be used if needed.
• Store-bought puff pastry can be used as a shortcut.

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