strawberry cruffins

Video: how to make baked strawberry cruffins

  • makes 6
  • A little effort

Watch our video to master this cruffin (croissant/muffin) hack! Try swapping the custard for Nutella, pistachio paste or orange curd



  • soft butter 1 tbsp
  • ground cinnamon ½ tsp
  • granulated sugar 6 tsp
  • croissant dough 1 pack (find it with the pastry in the chilled section)
  • ready-made custard 2 tbsp (buy a small long-life pot)
  • strawberries 125g, hulled and very finely sliced
  • icing sugar to dust


  • Step 1

    Butter 6 holes of a large muffin tin generously, then mix half the cinnamon with the sugar. One by one, put a teaspoon of the cinnamon sugar into each muffin hole and roll around to coat the inside. Heat the oven to 200C/fan 180C/gas 6.

  • Step 2

    Unroll the croissant dough carefully, and cut into 3 rectangles of dough so that you keep 2 croissant triangles stuck together to make 3 rectangles. Cut each in half lengthways, so you’re left with 6 thinner strips.

  • Step 3

    Making one cruffin at a time, brush a thin layer of custard over the dough, leaving an empty 1cm wide border along the edge nearest you.

  • Step 4

    Dot over the strawberries on top of the custard, letting some tips stick out above the top edge of dough. Scatter with a pinch more ground cinnamon, then roll the croissant dough up from one of the shorter sides, pinching together the dough border to seal into a base.

  • Step 5

    Sit the roll, pinched base side down, into one of the muffin holes, and repeat with the rest of the dough, custard and strawberries.

  • Step 6

    When all the cruffins are assembled bake for 15-20 minutes, until risen, golden and crisping on top. Push the croissant dough back into the tins if they rise too much while cooking. Dust with icing sugar to serve.

Nutritional Information

  • Kcals 261
  • Fat 15.1g
  • Saturates 8.2g
  • Carbs 25.9g
  • Sugars 10.2g
  • Fibre 1.7g
  • Protein 4.6g
  • Salt 0.9g