Coconut Cruffins
Coconut Cruffins combine the best of buttery, flaky crescent dough and the fluffiness of muffins, loaded with sweet coconut, brown sugar and mini chocolate chips. Topped with toasted coconut flakes, these delightful treats offer bakery-style indulgence right at home.
Servings: 12
Calories: 436kcal
Ingredients
- 3 cans refrigerated crescent dough
- 3 tablespoons butter + more to butter the pan
- ¾ cup brown sugar
- 1 ½ cups sweetened flaked coconut
- 1 ½ cups mini chocolate chips
Instructions
- Preheat oven to 375°.
- Butter a muffin tin generously and set aside.
- Unroll the crescent dough onto a clean surface. Press 4 triangles together firmly to create 2 rectangular pieces of dough with each can of crescents.
- Slice each rectangle lengthwise into two strips.
- Spread each dough strip evenly with butter, then sprinkle generously with brown sugar, sweetened flaked coconut, and mini chocolate chips.
- Gently roll up each dough strip, then place each roll into the prepared muffin tin. Gently mash down each roll slightly to fill muffin cup.
- Scoop up any leftover filling that falls out during rolling and sprinkle it over the tops of the cruffins.
- Bake for 18-20 minutes or until golden brown.
Notes
- Storage: Store coconut cruffins in an airtight container at room temperature for up to 2 days. Refrigerate to keep fresh up to one week.
- Variations: Swap mini chocolate chips for white chocolate chips or drizzle with caramel sauce for extra sweetness. Add sliced almonds to the filling for extra crunch.
Nutrition
Calories: 436kcal | Carbohydrates: 57g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 515mg | Potassium: 57mg | Fiber: 2g | Sugar: 37g | Vitamin A: 138IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg
