Candy Cane Cruffins (Gluten Free)
A fun and festive spin on my original gluten free Cruffin recipe! What’s not to love about the combination of chocolate and mint? The subtle texture and flavor of the crushed candy canes rolled up inside with the chocolate is spectacular! You can use your favorite chocolate spread in these as there are so many great options available now.
Candy Cane Cruffins (Gluten Free)
Course: DessertCuisine: AmericanDifficulty: Moderate12
servings40
minutes18
minutesIngredients
1 whole batch Gluten Free Cruffin dough (see recipe on blog)
12 Tbsp Candy Canes, crushed (plus 4 Tbsp finely ground into dust for coating)
1.25-1.5 cups Chocolate Hazelnut Spread (or your favorite chocolate spread – about 1.5-2 Tbsp per cruffin)
6 Tbsp Granulated White Sugar
1 whole Egg, whisked for egg wash (optional)
Directions
- Prepare two muffin tins by spritzing with avocado oil. Set aside.
- Make Cruffin dough as directed through step 5, but divide into 6 parts instead of 8 for a more robust cruffin with a lofty top.
- Roll out one dough ball into a rectangle approximately 5.5 x 8.5 inches. Spread 1.5-2 Tbsp chocolate spread on top, leaving about 1/2 inch uncovered near one long edge. Sprinkle about 1 Tbsp crushed candy canes evenly over the chocolate.
- Starting with the long side, roll up like a cinnamon roll into a log. Using thread or a thin sharp knife, slice down the middle lengthwise creating two long sections.
- Carefully roll each section sideways into a spiral circle, tucking the tail end slightly under the bottom. Place in prepared muffin tin. Repeat with remaining dough balls – you will get 2 per dough ball for 12 total.
- Cover with plastic and let rise in a warm place 15-20 minutes. Preheat oven to 400F.
- Brush with egg wash if using. Place in oven then immediately reduce temperature to 385F. Bake on a baking sheet 16-19 minutes until edges are golden brown.
- Cool 5 minutes in the tin. Combine candy cane dust and sugar in a small bowl. Remove cruffins and sprinkle warm tops with coating. Best enjoyed the day of but freeze well!
Recipe Video
Notes
- MUFFIN PAN TIP: Use 2 muffin tins and alternate placing cruffins in every other space so the tops can be more lofty and edges do not touch while baking. CANDY CANE DUST: Pulverize candy canes in a spice grinder for instant dust, or crush by hand in a plastic bag with a rolling pin.
Candy Cane Cruffins (Gluten Free)
By Back Porch Paleo
Ingredients
Candy Cane Cruffins
- 1 whole batch Gluten Free Cruffin dough (see recipe on blog)
- 12 Tbsp Candy Canes, crushed (plus 4 Tbsp finely ground into dust for coating)
- 1.25-1.5 cups Chocolate Hazelnut Spread (or your favorite chocolate spread – about 1.5-2 Tbsp per cruffin)
- 6 Tbsp Granulated White Sugar
- 1 whole Egg, whisked for egg wash (optional)
Instructions
- Prepare two muffin tins by spritzing with avocado oil. Set aside.
- Make Cruffin dough as directed through step 5, but divide into 6 parts instead of 8 for a more robust cruffin with a lofty top.
- Roll out one dough ball into a rectangle approximately 5.5 x 8.5 inches. Spread 1.5-2 Tbsp chocolate spread on top, leaving about 1/2 inch uncovered near one long edge. Sprinkle about 1 Tbsp crushed candy canes evenly over the chocolate.
- Starting with the long side, roll up like a cinnamon roll into a log. Using thread or a thin sharp knife, slice down the middle lengthwise creating two long sections.
- Carefully roll each section sideways into a spiral circle, tucking the tail end slightly under the bottom. Place in prepared muffin tin. Repeat with remaining dough balls – you will get 2 per dough ball for 12 total.
- Cover with plastic and let rise in a warm place 15-20 minutes. Preheat oven to 400F.
- Brush with egg wash if using. Place in oven then immediately reduce temperature to 385F. Bake on a baking sheet 16-19 minutes until edges are golden brown.
- Cool 5 minutes in the tin. Combine candy cane dust and sugar in a small bowl. Remove cruffins and sprinkle warm tops with coating. Best enjoyed the day of but freeze well!
Notes
MUFFIN PAN TIP: Use 2 muffin tins and alternate placing cruffins in every other space so the tops can be more lofty and edges do not touch while baking. CANDY CANE DUST: Pulverize candy canes in a spice grinder for instant dust, or crush by hand in a plastic bag with a rolling pin.
Nutrition: Calories: 240 | Fat: 11g | Carbs: 36g | Protein: 3g | Sodium: 17mg | Fiber: 2g | Sugar: 31g (per serving)
