Description
These Cheesy Garlic Cruffins are a savory and delicious twist on traditional muffins. Crescent roll dough is layered with a flavorful garlic-chive butter and cheddar cheese, then rolled and baked until golden brown. A final brush of garlic butter adds extra richness and flavor.
Ingredients
For the Dough:
- 3 (8-ounce) tubes refrigerated crescent roll sheets
For the Filling:
- 1/2 cup (1 stick / 113g) unsalted butter, softened to room temperature
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon garlic, minced
- 3 cups (339g) shredded mild cheddar cheese, divided
For the Garlic Butter Topping:
- 3 tablespoons unsalted butter, melted
- 1 teaspoon garlic, minced
- 1 teaspoon fresh chives, finely chopped
- 1 teaspoon kosher salt
Instructions
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Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
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Prepare Crescent Dough: Lightly flour a clean work surface. Unroll one tube of crescent roll dough. If using crescent roll sheets, simply unroll. If using perforated crescent roll dough, unroll it and firmly pinch the seams together to create a solid sheet. Gently stretch or roll the dough into a 12×16-inch rectangle.
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Make Filling: In a medium bowl, combine the softened butter, 1 tablespoon of chopped chives, and 1 tablespoon of minced garlic. Mix well until smooth and creamy.
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Assemble Cruffins (First Sheet):
- Spread about 1/3 of the butter mixture evenly over the prepared dough rectangle.
- Sprinkle 1 cup of the shredded cheddar cheese evenly over the butter mixture.
- Starting at one of the long ends, tightly roll the dough up into a log.
- Cut the log in half crosswise, creating two shorter logs.
- Cut each of those shorter logs in half lengthwise, exposing the layered filling. You should now have four sections of dough from the first sheet.
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Shape Cruffins: Working with one section of dough at a time, hold it with the layered, cut side facing up. Tightly roll it up into a cinnamon roll shape, tucking the end piece of dough underneath to secure it.
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Place in Muffin Tin: Place the shaped cruffin into a prepared muffin cup.
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Repeat with Remaining Dough: Repeat steps 4-6 with the remaining two tubes of crescent roll dough, using the remaining butter mixture and cheese. You should have a total of 12 cruffins.
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Bake: Bake for 20-25 minutes, or until the cruffins are golden brown and cooked through.
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Make Garlic Butter Topping: While the cruffins are baking, prepare the garlic butter topping. In a small bowl, whisk together the melted butter, 1 teaspoon of minced garlic, 1 teaspoon of chopped chives, and kosher salt.
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Brush with Topping: As soon as the cruffins come out of the oven, brush the tops generously with the prepared garlic butter topping.
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Cool and Serve: Let the cruffins cool slightly in the muffin tin before serving.
Notes
- Crescent Roll Dough: Use crescent roll sheets if possible, as they are easier to work with. If you only have perforated crescent roll dough, be sure to pinch the seams together very well.
- Butter: Make sure the butter for the filling is softened to room temperature for easy mixing.
- Cheese: Mild cheddar cheese is used in this recipe, but you can substitute other cheeses, such as sharp cheddar, Monterey Jack, or a blend.
- Garlic and Chives: Fresh garlic and chives are recommended for the best flavor.
- Storage: Left over cruffins can be kept for 2-3 days.