Before we dive into the layers of chocolatey, buttery joy that are Chocolate Chip Sourdough Cruffins, let me say thank you. Truly. Every click, comment, and shared photo brings this little baking corner to life. It’s your warmth and curiosity that keeps the oven running, and I’m so glad you’re here.
Now, let’s talk cruffins.
This recipe is a heartfelt hybrid of sourdough bread and the indulgent spirit of a croissant – all shaped like a muffin! Each one has a tender, laminated crumb, bursts of chocolate chips, and the optional (but very welcome) swirl of vanilla pastry cream. I promised you versatile, and here’s proof! This is the kind of bake that earns you gasps of delight at brunch and quiet, secret smiles over a solo cup of coffee.
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Why You’ll Love These Chocolate Chip Sourdough Cruffins
First, they’re anything but boring! You’re working with natural sourdough fermentation for depth of flavor, buttery lamination for that signature flake, and chocolate chips tucked into every spiral for a sweet surprise in each bite. They’re decadent but not cloying. Familiar, yet totally fresh. And that smell when they’re baking? Irresistible.
The taste? Imagine the slight tang of a perfect sourdough croissant, the soft chew of enriched dough, and just enough melty chocolate to keep things exciting.
What Makes This Recipe a Standout
Benefits of the Recipe
Naturally leavened with sourdough starter – no commercial yeast
Beautiful layers without complicated shaping
Perfect make-ahead: dough rests overnight, so your bake day is relaxed
Impresses guests but still feels cozy and personal
Ingredients
For the Dough
1/2 cup sourdough starter (active and bubbly)
2 1/2 cups bread flour
1/2 cup warm whole milk
2 large eggs
1/4 cup granulated sugar
1/2 tsp salt
1/4 cup unsalted butter, softened
For the Butter Block
1 cup unsalted butter (cold, flattened between parchment)
For the Filling
1/2 cup mini chocolate chips
Optional Topping
1/2 cup vanilla pastry cream or custard
Tools You’ll Need
Stand mixer with dough hook
Rolling pin
Parchment paper
Muffin tin (standard size, greased)
Plastic wrap or damp towel
Sharp knife or bench scraper
Ingredient Swaps and Add-Ins
Flour: You can substitute half the bread flour with all-purpose for a slightly softer texture.
Chocolate Chips: Use chopped dark chocolate or swirl in Nutella before rolling for a richer variation.
Pastry Cream: Lemon curd, whipped mascarpone, or a berry compote also work beautifully on top.
Step-by-Step Instructions For Chocolate Chip Sourdough Cruffins
1. Prepare the Dough
In your stand mixer bowl, combine the sourdough starter, warm milk, eggs, sugar, flour, and salt. Mix with the dough hook for 5–6 minutes, or until the dough is smooth and elastic. Add softened butter and continue mixing until the butter is fully incorporated. Cover and let rest at room temperature for 4–6 hours. Then refrigerate overnight.
2. Laminate the Dough
The next day, roll the chilled dough into a large rectangle. Place the cold butter block in the center and fold the dough over it like a letter. Turn the dough and repeat a total of three letter folds, chilling for 30 minutes between each fold to keep everything cold and workable.
3. Shape the Cruffins
Roll your laminated dough into a long rectangle (about 10×20 inches). Sprinkle the mini chocolate chips evenly across the surface. Roll up tightly from the long edge into a log. Slice the log in half lengthwise to expose the layers, then spiral each strip like a cinnamon roll and place into your greased muffin tin.
4. Final Proof
Let the shaped cruffins rise at room temperature for 4–6 hours, or until doubled and beautifully puffy.
5. Bake
Preheat your oven to 375°F (190°C). Bake the cruffins for 25–30 minutes, until golden brown and crisp on the edges.
6. Add Topping (Optional)
Once cool enough to handle, slice open or pipe in a spoonful of vanilla pastry cream. Or drizzle it on top for a bakery-worthy finish.
What to Serve with These Cruffins
Fresh berries and crème fraîche
A hot latte or cappuccino
A drizzle of honey or espresso glaze
Smoked salmon and chive cream cheese for a savory-sweet balance (trust me!)
Tips for Chocolate Chip Sourdough Cruffins Success
Cold butter is non-negotiable for lamination. Keep your dough and butter chilled for clean layers.
Don’t skip the overnight rest. It deepens the flavor and makes the dough easier to work with.
Be gentle with the dough. Don’t overwork or you’ll compress those precious layers.
Watch your oven. Rotate the muffin tin halfway through for even browning.
Storage Instructions
Cruffins are best enjoyed the day they’re baked, but they store well in an airtight container for up to 2 days. Reheat gently in a 300°F oven for 5 minutes to refresh the texture. You can also freeze them for up to a month – just thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I make the dough without a stand mixer?
Yes, but it’ll take more elbow grease. Knead by hand until smooth, then incorporate the butter gradually.
Is it okay to skip the chocolate chips?
Absolutely! Try cinnamon sugar, chopped nuts, or leave them plain to let the dough shine.
What if I don’t have a muffin tin?
You can bake them in ramekins or small springform pans – just adjust the baking time slightly.
Can I use discard instead of active starter?
This recipe needs a lively starter to rise properly. Discard won’t give you the same result.
Final Thoughts
Chocolate Chip Sourdough Cruffins are one of those bakes that feels like a little miracle – rustic yet refined, comforting yet sophisticated. They’re an invitation to slow down, work with your hands, and create something truly special.
If you’re smitten with this recipe, don’t stop here – I have more peach-forward, sourdough-swirled delights to share. Try my Peach & Thyme Sourdough Galette or Brown Butter Peach Muffins next.
I’d love to see how your cruffins turn out! Leave a review below, tag your creations on Pinterest, and let’s keep baking beauty into every day.
Nutritional Information (Approximate, per Cruffin)
Calories: 320
Protein: 6g
Fat: 18g
Carbohydrates: 34g
Fiber: 1g
Sugar: 10g
Happy baking – and thank you again for being part of this kitchen journey.
Chocolate Chip Sourdough Cruffins
Description
These Chocolate Chip Sourdough Cruffins are a heavenly blend of croissant-like layers, rich chocolate chips, and the deep flavor of natural sourdough. Baked in muffin tins, they’re golden, flaky, and melt-in-your-mouth tender. Perfect for brunch or a weekend baking project!
Ingredients
- Dough:
- 1/2 cup sourdough starter (active and bubbly)
- 2 1/2 cups bread flour
- 1/2 cup whole milk (warm)
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/4 cup unsalted butter (softened)
- Butter Block (Lamination:)
- 1 cup unsalted butter (cold, flattened between parchment)
- Filling:
- 1/2 cup mini chocolate chips
- Optional Topping:
- 1/2 cup vanilla pastry cream or custard
Instructions
- Make the Dough:
- In the bowl of a stand mixer, combine sourdough starter, warm milk, eggs, sugar, bread flour, and salt. Mix with a dough hook for 5–6 minutes until smooth and elastic. Add the softened butter and knead until fully incorporated. Cover and let rest at room temperature for 4–6 hours. Refrigerate overnight.
- Laminate the Dough:
- Roll the chilled dough into a large rectangle. Place the cold butter block in the center. Fold dough over the butter like a letter. Turn and repeat this fold 3 times total, chilling the dough for 30 minutes between each fold.
- Shape the Cruffins:
- Roll laminated dough into a 10×20 inch rectangle. Sprinkle chocolate chips evenly. Roll tightly into a log, then slice in half lengthwise. Twist each half into a spiral and place into greased muffin tins.
- Final Proof:
- Let the cruffins rise at room temperature for 4–6 hours, or until doubled and puffy.
- Bake:
- Preheat oven to 375°F (190°C). Bake for 25–30 minutes or until golden brown and crisp.
- Optional Topping:
- Once cooled slightly, top or fill with vanilla pastry cream or custard before serving.
Notes
For best flavor and texture, don’t skip the overnight chill—it makes the dough easier to laminate and enhances flavor.
Keep butter and dough as cold as possible during lamination for defined layers.
You can freeze shaped, unbaked cruffins after proofing. Thaw overnight in the fridge before baking.
Serve warm or gently reheat in a 300°F oven for 5 minutes.
