16 Identity Crisis Driven Foods to Try or Avoid

Cruffin: A Muffin Gets Its French On

Riding somewhat on the coat tails of the Cronut is the Cruffin. As you might guess, a cruffin is croissant dough having an identity crisis where it wonders if it’s a muffin. On the Australian forefront of this pastry wave in July 2013, Kate Reid of Lune Croissanterie in Melbourne, Austalia decided to use up leftover dough scraps by putting them into a muffin tin with Nutella.

This simple, but effective idea seems quite versatile and is very appealing visually. While these pastries look somewhat similar to Kouign-amann, a French pastry with caramelized, laminated dough, its fans say the cruffin is different, less sticky with more layers and enhanced by various fillings to make different flavors. I haven’t tried one or tried to make one, but the cruffin does get some pretend healthy points for not being deep fried like cousin Cronut and makes it slightly more possible to try making a batch at home.

Here in the US, the main pusher of the cruffin concept is Mr. Holmes Bakehouse in San Francisco, complete with a timer on their website to countdown time until cruffin a are available. They’ve done well enough with their cruffin a that the bakery says a break-in last year was solely to steal the popular item’s recipe. Their beautifully drool-worthy Instagram photos make me think cruffins are worthy of attention and puts Mr. Holmes Bakehouse on the list if I get out to San Francisco.

I concede that cruffins are a delicious idea.

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