Lemon Curd Cruffins
These Lemon Curd Cruffins are a dreamy combo of flaky crescent dough and sweet-tart lemon curd, baked to golden perfection! They taste like a cross between a croissant and a muffin—perfect for brunch, dessert, or a sweet treat with coffee. Quick to make with just a few ingredients!
Flaky, golden layers wrapped around a bright, tangy lemon curd filling create the perfect balance of buttery and sweet, making them ideal for a cozy breakfast, brunch, or an elegant treat with coffee. Plus, they come together in just 30 minutes—no complicated techniques required!
Ingredients for Lemon Curd Cruffins
- Crescent Dough
- Lemon Curd
- Egg
- Raw Sugar
Step-by-Step Directions for Lemon Curd Cruffins
- Preheat and Prep: preheat the oven to 350ºF. Line the muffin tin with liners or spray with non-stick cooking spray.
- Prepare the dough: unroll one can of crescent dough onto a clean surface. If it’s feeling a little too sticky, a light dusting of flour will do the trick. Separate into two sections lengthwise and pinch the seams closed-think of it like giving the dough a little hug to keep everything together.
- Add the Filling: spread 1/4 cup of lemon curd on each section, leaving a 1/2 inch border. This step is key-resist the temptation to spread it all the way to edges, or you might end up with a gooey (though still delicious) mess.
- Fold and Shape: gently fold the dough over itself, pinching the edges like you’re tucking in a cozy little pastry blanket. Slice in half lengthwise-don’t worry if things get a little sticky, that’s the magic happening! Roll each piece into a round with the cut side facing up, revealing those beautiful layers.
- Place in Muffin Tin: snuggle each roll into a muffin cup. Repeat with the second can of dough, making 8 cruffins total.
- Egg Wash and Sugar: whisk the egg in a small bowl until frothy then brush each cruffin with the egg wash. Sprinkle with raw sugar for that irresistible crunch.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until golden brown and flaky. Keep an eye on them-every oven has its own personality!
- Cool & Serve: Let cool for 5 minutes before loosening the edges with a knife and transferring them to a serving plate. Enjoy warm!
Recipe Notes
- Try swapping out the lemon curd for raspberry, apricot, or even chocolate spread!
- Avoid spreading the lemon curd all the way to the edges—trust me, a little restraint now saves a lot of cleanup later.
- Store covered in an airtight container at room temperature for up to 2 days (if they last that long!).
More Recipes You Will Love
There’s something magical about pulling a batch of warm, golden cruffins out of the oven. These are the kind of treats that make lazy weekend mornings feel extra special or impress guests without the stress. Whether you savor them with a cup of coffee or sneak one for dessert, these Lemon Curd Cruffins are pure happiness in pastry form!
Lemon Curd Cruffin
These easy Lemon Curd Cruffins are a dreamy combo of flaky crescent dough and sweet-tart lemon curd, baked to golden perfection! They taste like a cross between a croissant and a muffin—perfect for brunch, dessert, or a sweet treat with coffee. Quick to make with just a few ingredients!
Ingredients
- 2 - 8oz cans refrigerated crescent dough
- 1 cup lemon curd
- 1 egg
- 3 tablespoons raw sugar
Instructions
- Preheat the oven to 350 °F. Line a muffin tin with liners or spray with non-stick cooking spray.
- Unroll one can of crescent dough onto a clean surface. If it's feeling a little too sticky, a light dusting of flour will do the trick, Separate into two sections lengthwise and pinch the seams the closed- think of it like giving the dough a little hug to keep everything together. Roll flat to ensure a perfect seal.
- Spread 1/4 cup of lemon curd on each section, leaving a 1/2 inch border. This step is key-resist the temptation to spread it all the way to edges, or you might end up with a mess!
- Gently fold the dough over itself, pinching the edges together. Slice in half lengthwise, roll each piece into a round with the cut side facing up.
- Place each roll into a muffin cup. Repeat with the second can of dough, making 8 cruffins total.
- Whisk the egg in a small bowl until frothy then brush each cruffin with the egg wash. Sprinkle with raw sugar to top it off!
- Place the muffin tin in the oven and bake for 20-25 minutes, or until golden brown and flaky.
- Let cool for 5 minutes before loosening the edges with a knife and transferring them to a serving plate and enjoy warm!
Notes
- Try swapping out the lemon curd for raspberry, apricot, or even chocolate spread.
- Avoid spreading the lemon curd all the way to the edges.
- Store covered in an airtight container at room temperature for up to 2 days,
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 321Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 98mgSodium 297mgCarbohydrates 40gFiber 1gSugar 22gProtein 6g
