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Chocolate Chip Sourdough Cruffins

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Delight in these flaky, buttery chocolate chip sourdough cruffins, perfectly blending the tang of sourdough with rich chocolate in a unique croissant-muffin hybrid.

Ingredients

Scale
  • 1 cup sourdough starter (active and bubbly)
  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1/3 cup whole milk, warmed
  • 2 tsp instant yeast
  • 1 large egg
  • 1 cup unsalted butter, cold and cubed
  • 1 cup mini chocolate chips
  • 1 tsp vanilla extract
  • 1 egg (for egg wash)

Instructions

  1. In a large bowl, mix the sourdough starter, warm milk, vanilla extract, and egg until combined.
  2. Add the flour, sugar, salt, and instant yeast; mix and knead for about 8-10 minutes until smooth.
  3. Cover the dough and let it rise for 3-4 hours or until doubled in size.
  4. Roll the dough into a rectangle on a floured surface.
  5. Evenly spread the cold cubed butter onto two-thirds of the dough, then fold the dough into thirds like a letter.
  6. Roll out again into a rectangle and fold once more; chill the dough for 30 minutes.
  7. Roll the dough into a rectangle approx. 12×10 inches; evenly sprinkle mini chocolate chips over the surface.
  8. Starting from the long side, tightly roll the dough into a log and cut into 8 equal pieces.
  9. Place each piece into a greased muffin tin cup, spiral side up, and brush with egg wash.
  10. Proof the cruffins for 1-2 hours until puffed.
  11. Preheat oven to 375°F (190°C) and bake cruffins for 20-25 minutes until golden and cooked through.
  12. Cool slightly before removing from tins and serving warm or at room temperature.

Notes

For an indulgent twist, drizzle warm caramel or dust with powdered sugar before serving.

Find it online: https://thefoodieplanner.com/chocolate-chip-sourdough-cruffins/