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Croissant Muffins (Cruffins) with Earl Grey Cream

Course Breakfast
Cuisine American
Keyword Croissant Muffins (Cruffins) with Earl Grey Cream
Servings 12
Author 2pots2cook


  • 2 cans of croissants makes 12
  • 1 stick butter melted = ½ cup
  • 2 Tbsp butter room temperature, for muffin pan
  • Earl Grey Cream ingredients:
  • 2 egg yolks
  • 2 Tbsp sugar
  • 1 cup milk
  • 4 Tbsp corn starch
  • 2 drops of Dark Room extract
  • 1 tsp vanilla extract
  • 1 Tbsp butter melted
  • ½ tsp Earl Grey tea leaves from the tea bag
  • Powdered sugar to sprinkle before serving


  1. Generously butter 12 cup muffin pan.
  2. Open the croissant can and divide 6 triangles with a knife.
  3. Flour the working surface and flatten the first triangle to be 12 inches long and 7 inches wide at the bottom.
  4. Using brush, lightly butter and roll up starting with the widest end.
  5. Using a sharp knife, cut the rolled up dough lengthwise, leaving 1 inch at the end to shape the roll easier.
  6. You get two legs: fold one over the other turning the cut sides facing outwards forming rounded shape just like you make a nest. It must fit the muffin cup.
  7. Place the swirled dough into the muffin pan.
  8. Repeat the steps 3 – 7 to have 12 cruffins.
  9. Loosely cover the muffin pan with tea towel and let the cruffins rise for 2-3 hours.
  10. While cruffins are resting prepare Earl Grey Cream: slowly bring to boil egg yolks, sugar, milk, corn starch, Rum extract, vanilla extract and butter. Mix to avoid lumps.
  11. Boil the cream until stiff ( 1 – 2 minutes max.). Mix Earl Grey tea leaves in the warm cream and leave to cool completely.
  12. Preheat the oven to 180 C / 356 F.
  13. Brush the cruffins gently with remaining melted butter.
  14. Bake for 17 minutes or until golden brown and puffed up.
  15. Once cooled, infuse Earl Grey Cream into each cruffin.
  16. Sprinkle with powdered sugar and remove to a plate.
  17. Let the cruffins cool before removing them on a plate.