Introduction
Oh, the smell of warm, cheesy bread baking in the oven! Does anything beat that cozy feeling? I remember the first time I stumbled upon the idea of cruffins – that magical hybrid of a croissant and a muffin. They sounded so fancy, but I always thought they’d be a bit… complicated. That is, until I discovered this Cheesy Garlic Cruffin recipe. Seriously, it’s a game-changer! These little wonders are unbelievably easy to whip up and taste like they came straight from a gourmet bakery. Perfect for a weekend treat, a quick snack, or even as a delightful addition to your next gathering.
Why You’ll Love This Recipe
- Fast: From start to finish, you’ll have these delicious cruffins ready in about an hour and a half, making them perfect for spontaneous cravings.
- Easy: No fancy techniques required! We’re using simple pantry staples and straightforward steps.
- Giftable: Pack these up in a cute basket, and you’ve got an impressive homemade gift that anyone would adore.
- Crowd-pleasing: The irresistible combination of garlic, herbs, and melty cheese means these will disappear in a flash!
Ingredients
Here’s what you’ll need to make these irresistible Cheesy Garlic Cruffins. Don’t worry, it’s all pretty standard stuff!
- 3 cloves garlic, minced: The heart and soul of our savory flavor!
- 1 tablespoon fresh parsley, chopped: Adds a lovely pop of freshness and color.
- 1 large egg: For binding everything together and giving a nice richness.
- 2 cups all-purpose flour: Our trusty base for the dough.
- 1 tablespoon granulated sugar: Just a touch to feed the yeast and add a hint of sweetness that balances the savory.
- 2 teaspoons instant yeast: Makes our cruffins nice and fluffy.
- 1 teaspoon salt: Essential for bringing out all the flavors.
- 1/2 cup (1 stick) unsalted butter, softened: This is key for that tender, slightly flaky texture. Make sure it’s soft, not melted!
- 1/2 cup milk: Adds moisture and richness to the dough.
- 1 cup shredded mozzarella cheese: Hello, gooey, melty goodness!
- 1/2 cup grated Parmesan cheese: For that sharp, salty, nutty flavor boost.
- 1/2 cup warm water: Helps activate the yeast and get our dough going.
How to Make It
Alright, let’s get our hands in the dough and make some magic happen!
- First things first, let’s get our flavor bombs ready. In a small bowl, mix together that minced garlic and chopped parsley. Set this little flavor powerhouse aside for later.
- Now, grab a big bowl. Whisk together your flour, sugar, instant yeast, and salt. Give it a good mix so everything is evenly distributed.
- Next, it’s time to bring it all together! Add your softened butter, milk, and the warm water to the dry ingredients. Stir it all up until you’ve got a shaggy-looking dough. Don’t worry if it’s not perfectly smooth yet!
- Turn that shaggy dough out onto a lightly floured surface. Now, get ready for a little arm workout! Knead the dough for about 8-10 minutes. You’re looking for it to become smooth and elastic – it should feel wonderfully soft and stretchy.
- Lightly oil a bowl and place your kneaded dough inside. Cover it up and let it hang out in a warm spot for about 1 hour, or until it’s doubled in size. This is where the magic of yeast really shines!
- Once your dough has puffed up beautifully, punch it down gently to release the air. Turn it out onto your lightly floured surface again.
- Now, let’s roll! Roll the dough out into a big rectangle. Aim for about 12 inches wide and 18 inches long.
- This is where the flavor party starts! Evenly sprinkle your garlic-parsley mixture, followed by the shredded mozzarella cheese, and then the grated Parmesan cheese all over the rolled-out dough.
- Starting from one of the long sides, tightly roll up your dough into a log. The tighter you roll, the more beautiful those cruffin layers will be!
- Using a sharp knife, cut this log into 12 equal pieces. Each piece will be a little cruffin masterpiece!
- Lightly grease a 12-cup muffin tin. Gently place one of your dough pieces into each muffin cup, making sure the cut side is facing upwards.
- Cover your muffin tin again and let these little guys have another 30 minutes to rise. They’ll get nice and puffy for baking.
- While they’re having their second rise, preheat your oven to 375°F (190°C).
- Once preheated, pop the muffin tin into the oven and bake for 20-25 minutes. You’ll know they’re ready when they’re beautifully golden brown and puffed up like little clouds.
- Let them cool in the muffin tin for about 5 minutes – this helps them set. Then, carefully transfer them to a wire rack to cool completely. Or, if you’re like me and can’t resist, enjoy one while it’s still warm and gloriously cheesy!
Substitutions & Additions
Feeling creative? You can totally tweak these Cheesy Garlic Cruffins to make them your own!
- Herbs: Not a fan of parsley? Try chives, a pinch of dried Italian seasoning, or even some fresh rosemary.
- Cheese: Feel free to mix up the cheeses! Cheddar, Monterey Jack, or a sprinkle of Romano would all be delicious.
- Spice: For a little kick, add a pinch of red pepper flakes along with the garlic and parsley.
- Garlic Powder: If you don’t have fresh garlic, you can use about 1 teaspoon of garlic powder, but fresh is always my preference for that vibrant flavor.
Tips for Success
A few little secrets to make your cruffins absolutely perfect:
- Don’t overwork the dough: Kneading is important, but stop once it’s smooth and elastic. Over-kneading can make them tough.
- Warm spot for rising: If your kitchen is a bit chilly, you can place the dough in a slightly warmed oven (turned off!) or near a sunny window.
- Sharp Knife is Your Friend: Use a sharp knife to cut the log for clean edges, which helps with those lovely layers.
- Prep Ahead: You can mix and knead the dough a day in advance. Let it do its first rise in the fridge overnight, then punch it down, shape, and proceed with the recipe the next day.
How to Store It
Leftovers? Lucky you! Store your cooled Cheesy Garlic Cruffins in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, pop them in the freezer! They’ll last for about a month. To reheat, just pop them in a warm oven or toaster oven for a few minutes until warmed through and delicious again.
FAQs
Got a burning question? I’ve got you covered!
Q: Can I make these ahead of time?
A: Yes! You can prepare the dough up to the first rise and refrigerate it overnight. Then, proceed with shaping and baking the next day.
Q: My dough isn’t doubling in size. What did I do wrong?
A: Make sure your yeast is fresh and that the water you used was warm, not hot (hot water can kill yeast). Also, ensure the spot you’re letting it rise is warm enough.
Q: Can I freeze the baked cruffins?
A: Absolutely! Once cooled, store them in an airtight container or freezer bag for up to a month. Reheat them in a 300°F (150°C) oven for 5-10 minutes until warmed through.
Q: Do I need a special cruffin mold?
A: Nope! We’re using a standard muffin tin, which makes this recipe super accessible.
Cheesy Garlic Cruffins
Irresistible, easy-to-make savory cruffins with garlic, herbs, and melty cheese, perfect for a quick snack or gathering.
Equipment
- Muffin tin 12-cup
- Large bowl
- Small bowl
- Wire rack
Ingredients
Main ingredients
- 3 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- 1 large egg
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 0.5 cup unsalted butter softened (1 stick)
- 0.5 cup milk
- 1 cup shredded mozzarella cheese
- 0.5 cup Parmesan cheese grated
- 0.5 cup warm water
Instructions
- First things first, let's get our flavor bombs ready. In a small bowl, mix together that minced garlic and chopped parsley. Set this little flavor powerhouse aside for later.
- Now, grab a big bowl. Whisk together your flour, sugar, instant yeast, and salt. Give it a good mix so everything is evenly distributed.
- Next, it’s time to bring it all together! Add your softened butter, milk, and the warm water to the dry ingredients. Stir it all up until you’ve got a shaggy-looking dough. Don’t worry if it’s not perfectly smooth yet!
- Turn that shaggy dough out onto a lightly floured surface. Now, get ready for a little arm workout! Knead the dough for about 8-10 minutes. You’re looking for it to become smooth and elastic – it should feel wonderfully soft and stretchy.
- Lightly oil a bowl and place your kneaded dough inside. Cover it up and let it hang out in a warm spot for about 1 hour, or until it’s doubled in size. This is where the magic of yeast really shines!
- Once your dough has puffed up beautifully, punch it down gently to release the air. Turn it out onto your lightly floured surface again.
- Now, let’s roll! Roll the dough out into a big rectangle. Aim for about 12 inches wide and 18 inches long.
- This is where the flavor party starts! Evenly sprinkle your garlic-parsley mixture, followed by the shredded mozzarella cheese, and then the grated Parmesan cheese all over the rolled-out dough.
- Starting from one of the long sides, tightly roll up your dough into a log. The tighter you roll, the more beautiful those cruffin layers will be!
- Using a sharp knife, cut this log into 12 equal pieces. Each piece will be a little cruffin masterpiece!
- Lightly grease a 12-cup muffin tin. Gently place one of your dough pieces into each muffin cup, making sure the cut side is facing upwards.
- Cover your muffin tin again and let these little guys have another 30 minutes to rise. They’ll get nice and puffy for baking.
- While they’re having their second rise, preheat your oven to 375°F (190°C).
- Once preheated, pop the muffin tin into the oven and bake for 20-25 minutes. You’ll know they’re ready when they’re beautifully golden brown and puffed up like little clouds.
- Let them cool in the muffin tin for about 5 minutes – this helps them set. Then, carefully transfer them to a wire rack to cool completely. Or, if you're like me and can't resist, enjoy one while it's still warm and gloriously cheesy!
Notes
Can be made ahead and stored at room temperature for 2-3 days or frozen for up to a month. Reheat in a warm oven or toaster oven. Ensure yeast is fresh and water is warm (not hot) for proper rising. A sharp knife is recommended for clean cuts.