Easy Upside Down Cruffins From Scratch
A cruffin is a croissant muffin pairing in between a pastry and cake bread, so you get a little of each sweet baking type. Bottomline is they are delicious... oh, and also healthy-conscious with low-added sugar made in minutes.
Equipment
- muffin tin
- Rolling Pin
- pizza cutter (optional)
- silicone muffin holders (optional)
- pastry dough cutter (optional)
Ingredients
- 1/4 cup flour (all purpose flour works best)
- 2 tbsp butter, cold (straight from fridge or freezer)
- 1/4 cup milk
- honey
- 1 apple of choice, minced
- Cassia cinnamon (common baking cinnamon)
- cookie or nut crumbles or a mixed combination
- For variety, substitute apple for other flavors like chocolate or blueberries.
Instructions
- Combine flour, butter, and milk with hands or pastry dough cutter. Then form into a cohesive ball, flatten and roll flat into a rectangular shape.
- Fold the four sides in and wrap in plastic wrap. Refrigerate for at least 15 minutes. Roll out cold and fold inward into thirds like an envelope. Roll out again and then fold inward into thirds from a perpendicular side. Refrigerate for another 15 minutes.
- Prepare apple removing peel and core. Mince apple into small bits.
- Roll dough to about 1/4" thick. Generously sprinkle cinnamon to the pastry. Then add apple bits covering entire pastry. Cut out strips with a knife or pizza dough roller/cutter. Roll up strips like a sleeping bag :-) and add to muffin tin using silicone holders (or spray muffin tin so they don't stick).
- Add honey to muffin tops that will glide to the bottom that upside down become your tops instead of shiny egg washing your muffin top. Alternatively you can use molasses, maple syrup, agave, or any other syrup.
- Bake on 350°F/180°C until golden brown. You can bake low and slow at 325°F and will take closer to an hour or longer.
- Remove the cruffins and dip or add ontop chopped nuts or cookie crumbles of your choice. Chopped walnuts work well in taste and size. Then plate and enjoy!