PBJ Cruffins
PBJ Cruffins are croissant muffins filled with peanut butter and jam for a tasty breakfast treat, dessert or snack that is so easy to make!
Cruffins are my new favorite thing to make for a quick breakfast! We loved the Peach Pie Cruffins so much that we decided a peanut butter and jelly version had to happen. They are delicious warm from the oven or make them the night before and serve at room temperature.
Ingredients Needed for PBJ Cruffins Recipe
- Refrigerated Crescent Dough
- Peanut Butter: We like crunchy peanut butter but creamy peanut butter works if that is what you prefer.
- Jam: Any flavor of jelly, jam or preserves will work, use your favorite. We are using Bonne Maman Raspberry Preserves.
- Powdered Sugar: Optional for garnish, it just makes them a little prettier.
How to Make Croissant Muffins with Peanut Butter and Jam
- Line a muffin tin with liners or grease well with non-stick cooking spray or butter.
- Unroll crescent dough, one can at a time onto a clean surface. If you are using a cutting board, you might lightly sprinkle it with flour to keep the dough from sticking. Press the seams together.
- Dollop peanut butter over the dough and spread evenly. An offset spatula works great for spreading.
- Spoon fruit preserves or jam over the peanut butter and spread evenly.
- Roll the dough up from the long side.
- Cut the dough log in half on the perforated seam.
- Next, slice each dough half lengthwise using a serrated knife.
- Carefully twist each piece of dough, exposing the cut side out. Start with one end and roll up to create a sweet roll.
- Place each roll into a lined muffin tin.
- Wipe the work surface clean and repeat with remaining two cans of crescent dough, making 12 cruffins.
- Bake for 20 – 22 minutes or until muffins are golden brown and the centers are baked through.
- Remove from oven.
- Use a sharp knife to loosen the edges from the muffin tin and place on a wire rack.
- Dust with powdered sugar if desired.
- Serve warm or at room temperature.
Recipe Notes
- Storage: PBJ Cruffins can be stored in an airtight container at room temperature for 1 day or refrigerated for 3-4 days.
- Reheat: Place cruffins in a toaster oven (remove paper liners first) or a 325° oven until heated through.
- Variations: Any nut butter will work for this recipe: almond butter is a great option. If using a natural nut butter, stir well before spooning onto the dough.
- Homemade Crescent Dough: If you can’t get crescent dough, this small batch croissants recipe would be even more delicious.
PBJ Cruffins are a quick and easy treat to enjoy for breakfast or anytime snack that everyone is sure to love. Flaky pastry filled with peanut butter and your favorite jam or preserves is easy enough for busy mornings and delicious enough for a holiday breakfast.
Have you tried this PBJ Cruffins recipe? Leave a comment and rating below!
PBJ Cruffins
PBJ Cruffins are croissant muffins filled with peanut butter and jam for a tasty breakfast treat or snack that is so easy to make!
Servings: 12
Ingredients
- 3 cans refrigerated crescent dough 8 ounces each
- 1 cup peanut butter crunchy or creamy
- ¾ cup Fruit jam preserves or jelly: we are using Raspberry Preserves
- 1 teaspoon powdered sugar optional for garnish
Instructions
- Preheat oven to 375°.
- Line a muffin tin with liners or grease well with non-stick cooking spray or butter.
- Unroll crescent dough, one can at a time onto a clean surface. If you are using a cutting board, you might lightly sprinkle it with flour to keep the dough from sticking. Press the seams together.
- Dollop peanut butter over the dough and spread evenly. An offset spatula works great for spreading.
- Spoon fruit preserves or jam over the peanut butter and spread evenly.
- Roll the dough up from the long side.
- Cut the dough log in half on the perforated seam.
- Next, slice each dough half lengthwise using a serrated knife.
- Carefully twist each piece of dough, exposing the cut side out. Start with one end and roll up to create a sweet roll.
- Place each roll into a lined muffin tin.
- Wipe the work surface clean and repeat with remaining two cans of crescent dough, making 12 cruffins.
- Bake for 20 – 22 minutes or until muffins are golden brown and the centers are baked through.
- Remove from oven.
- Use a sharp knife to loosen the edges from the muffin tin and place on a wire rack.
- Dust with powdered sugar if desired.
- Serve warm or at room temperature.
Notes
- Storage: PBJ Cruffins can be stored in an airtight container at room temperature for 1 day or refrigerated for 3-4 days.
- Reheat: Place cruffins in a toaster oven (remove paper liners first) or a 325° oven until heated through.
- Variations: Any nut butter will work for this recipe: almond butter is a great option. If using a natural nut butter, stir well before spooning onto the dough.