Skip to content
Apricot-almond cruffins recipe

Apricot-almond cruffins recipe

13 ratings

A perfect pairing of buttery croissant and fluffy muffin combines two fantastic breakfast treats in one. Serve warm with a dusting of icing sugar to truly enjoy the cruffin experience. See method

  • Serves 6 (makes 6)
  • 10 mins to prepare and 15 mins to cook, plus chilling
  • 392 calories / serving
  • Vegetarian


  • 350g pack ready to roll croissant dough
  • 50g butter, softened, plus extra for greasing
  • 1 tsp plain flour
  • 50g ground almonds
  • 50g golden caster sugar
  • ¼ tsp vanilla or almond extract
  • 1 egg yolk
  • 10g toasted flaked almonds
  • 2 tbsp apricot jam
  • icing sugar, to dust

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    11g 53%
  • Sugars

    17g 19%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 36.3g Protein 7.4g Fibre 0.9g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Grease 6 holes of a 12-hole muffin tin with butter. Unroll the croissant dough and cut the sections into 6 triangles. Lay them out flat with the long side at the bottom. Cut off the top of each to make 6 strips about 5cm wide (the leftover tops can be used to make mini croissants).
  2. In a bowl mix the butter, flour, ground almonds, sugar, vanilla or almond extract and egg yolk into a smooth paste. Put a spoonful onto each pastry strip and spread into an even layer. Roll up each strip into a spiral, scatter with flaked almonds and put in the tin. Chill for 15 mins. 
  3. Remove from the fridge and bake for 15-17 mins, until the pastry is crisp and golden. Remove each cruffin from the tin with a palette knife. Put the apricot jam into a piping bag with a small nozzle and pipe it into the middle of each cooked cruffin. Dust them with icing sugar and serve warm or at room temperature.

See more Breakfast recipes 


You may also like

Be the first to comment

Before you comment please read our community guidelines.