How do you store Chocolate Chip Sourdough Cruffins?

Storing Chocolate Chip Sourdough Cruffins properly ensures they stay fresh, flaky, and delicious. After baking, let them cool completely on a wire rack. Then, place them in an airtight container lined with parchment paper. Keep at room temperature for up to 2 days. For longer storage, wrap each cruffin individually in plastic wrap, then place them in a freezer-safe bag. Frozen Chocolate Chip Sourdough Cruffins can last up to 1 month. Reheat them in a 325°F oven for 8–10 minutes to restore their crisp texture and melty chocolate pockets. Avoid refrigerating unless they’re cream-filled, as cold air dries out laminated dough quickly.

Can I use dry yeast instead of sourdough for Chocolate Chip Sourdough Cruffins?

While sourdough gives these pastries their signature tang and texture, you can use a small amount of dry yeast as backup or insurance. However, replacing sourdough entirely with commercial yeast will turn your bake into a standard cruffin, losing the depth and complexity that define Chocolate Chip Sourdough Cruffins . That said, adding 1.5 grams of active dry yeast alongside your starter can help support fermentation if your sourdough isn’t fully active—especially in cooler kitchens. Just be sure to keep the dough's fermentation time shorter to avoid over-proofing.

Why is lamination important in Chocolate Chip Sourdough Cruffins?

Lamination is what makes Chocolate Chip Sourdough Cruffins so irresistibly flaky and buttery. By folding layers of cold butter into the dough through book and letter folds, you create dozens—sometimes hundreds—of ultra-thin layers that puff up in the oven. This process also traps steam during baking, which lifts the dough and produces that signature cruffin rise. Without proper lamination, the texture of your Chocolate Chip Sourdough Cruffins will be flat and bread-like instead of light, layered, and tender. Each buttery fold you complete contributes directly to the final texture and beauty of these pastries. It’s worth every minute of chilling and rolling.

What type of chocolate is best for Chocolate Chip Sourdough Cruffins?

Mini chocolate chips are the gold standard when making Chocolate Chip Sourdough Cruffins . They melt evenly, distribute easily through the layers, and won’t tear the dough during rolling and shaping. You can use: Semi-sweet mini chips (classic and balanced) Dark chocolate mini chips (for a more intense flavor) Dairy-free chocolate chips like Enjoy Life (for allergy-friendly versions) Avoid using full-size chocolate chips or chunks—they can puncture your laminated layers and cause uneven baking. For those who want a fun twist, white chocolate or flavored baking chips can be added, but keep the chip size small to maintain structure.

Can I make the dough ahead of time for Chocolate Chip Sourdough Cruffins?

Yes— Chocolate Chip Sourdough Cruffins are perfect for prepping in stages. In fact, spreading the process over multiple days makes it more manageable and improves flavor development. Here’s how you can break it down: Day 1 : Mix the dough and refrigerate it overnight. Day 2 : Laminate with butter and complete the folds. Day 3 : Shape, refrigerate again, and proof the next day. Day 4 : Final proofing and bake. This make-ahead approach allows the sourdough to deepen in flavor and gives you flexibility for special occasions like brunches, holidays, or weekend gatherings. With the dough ready to go, you can enjoy warm Chocolate Chip Sourdough Cruffins without the early-morning stress.

What if I don’t have a muffin tin for Chocolate Chip Sourdough Cruffins?

If you don’t have a traditional muffin tin, don’t worry—you can still bake incredible Chocolate Chip Sourdough Cruffins . A popover tray is an excellent substitute and may even give you taller, more dramatic spirals. Alternatively, use: Individual ramekins Silicone molds Well-greased metal rings on a baking sheet Just make sure whatever vessel you use has enough vertical support to help the cruffins rise upward. Keep the dough seam-side down, and use parchment or butter to prevent sticking. No matter the mold, the delicious laminated structure and chocolate-studded layers of your Chocolate Chip Sourdough Cruffins will shine through.

Chocolate Chip Sourdough Cruffins Flaky Buttery Bakery-Style Treats

Chocolate Chip Sourdough Cruffins An Easy Artisan Bake at Home

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 1 from 2 reviews

Author: Maria
Prep Time: Day 1: ~1 hr mixing + rises; Day 2: lamination folds (~1 hr) + overnight rest; Day 3 shaping/proof (~1 hr)
Cook Time: 25–30 minutes
Total Time: ≈2 days (active prep ~3–4 hrs + overnight rests)
Yield: 12 cruffins
Category: Breakfast, Dessert
Method: Laminated dough (croissant-style) baked in muffin tin
Cuisine: American bakery-style
Diet: Vegetarian

Description

Light, flaky sourdough-based ‘croissant muffins’ filled with melty chocolate chips and baked to golden perfection in a muffin tin.

Ingredients

Units Scale

605 g all-purpose flour
66 g granulated sugar
12 g kosher salt
60 g active sourdough starter
214 g water (room temperature)
120 g whole milk (room temperature)
57 g unsalted butter, softened and cut into 1/2″ pieces
60 g mini chocolate chips (e.g. Enjoy Life)
1.5 g active dry yeast (optional, ~0.2%)
Butter block: 340 g unsalted butter (84-86% butterfat)

Cook Mode Prevent your screen from going dark

Instructions

Day 1: In stand mixer low-speed, mix flour, water, milk, sourdough starter, sugar, salt, and optional yeast 1 min; add softened butter and chocolate chips, mix ~3–4 min until smooth dough forms. ()
Let the dough rise in a bowl, covered, at room temperature until 1.5× increased (~3–4 hrs), then refrigerate 4–12 hrs. :contentReference[oaicite:0]{index=0}
Meanwhile prepare butter block: form 8″×8″ square of 340 g butter between parchment, chill until firm. :contentReference[oaicite:1]{index=1}
Day 2: Laminate dough—enclose butter block, perform a book fold, chill, then a single fold, chill; rest overnight. :contentReference[oaicite:2]{index=2}
Day 3: Roll dough into ~20″×12″ slab, cut strips (1″×6″), stack two strips with offset, roll into spiral, place seam‑side down in muffin tin, poke hole. :contentReference[oaicite:3]{index=3}
Proof at room temp 4–6 hrs until jiggly/doubled (or 2–3 hrs in proof box/steam). :contentReference[oaicite:4]{index=4}
Preheat oven to 375 °F; top each cruffin with a few mini chips, bake 15 min, rotate, bake 10–15 min until deep golden. :contentReference[oaicite:5]{index=5}
Cool completely before removing from tins and serving. :contentReference[oaicite:6]{index=6}

Notes

Optional active yeast helps with rise but is not essential. :contentReference[oaicite:7]{index=7}
Use mini chocolate chips for even distribution. :contentReference[oaicite:8]{index=8}
Laminate dough with cold butter and proper folds to create flakiness. :contentReference[oaicite:9]{index=9}
Proofing time varies; ensure cruffins are jiggly before baking. :contentReference[oaicite:10]{index=10}
Best when fresh but store in airtight container up to 3 days. Optional: roll in cinnamon sugar or fill with jam/cream. :contentReference[oaicite:11]{index=11}

Nutrition

Serving Size: 1 cruffin

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