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Sourdough Almond Cruffins Recipe
Ash Tyrrell

Sourdough Almond Cruffins Recipe

I still remember the first time I pulled these sourdough almond cruffins out of my oven—the buttery aroma filled my kitchen instantly. The layers turned out beautifully flaky, and that almond filling? Absolutely irresistible. I love how the slight tang from sourdough adds depth to every bite
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Total Time 2 hours 30 minutes
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour – gives structure; use good quality flour for better layering
  • ½ tsp salt – balances sweetness and enhances flavor
  • 1 cup salted butter cold – essential for flaky layers; keep it chilled at all times
  • ½ cup water – helps bring the dough together smoothly
  • ½ cup sourdough discard – adds a subtle tang and improves texture
  • 1 cup almond flour – gives a rich nutty flavor; finely ground works best
  • ½ cup granulated sugar – sweetens the filling evenly
  • 1 egg – binds the filling and adds richness
  • ½ tsp almond extract – enhances almond flavor beautifully
  • ½ tsp vanilla extract – balances sweetness with warmth
  • ¼ cup slivered almonds – adds crunch and visual appeal
  • Powdered sugar for dusting – gives a light, elegant finish

Method
 

  1. Start by mixing flour and salt, then incorporate cold butter until crumbly. Add sourdough discard and water, mixing until a dough forms. Shape it into a rectangle and chill it to keep the butter firm and ready for layering.
  2. Roll the dough into a rectangle and fold it like a letter, then chill again. Repeat this folding process a few times to build those signature flaky layers. Keeping everything cold is key to achieving that perfect texture.
  3. In a bowl, mix almond flour, sugar, egg, almond extract, and vanilla extract. Stir until smooth and creamy. This filling should be rich but spreadable so it evenly coats the dough.
  4. Roll the chilled dough thinly and spread the almond filling across it, leaving a small border. This prevents overflow while baking and keeps the layers neat and defined.
  5. Cut the dough into strips and roll each one into a spiral shape like a snail. Place each spiral into a greased muffin tin. This shape helps create the classic cruffin look with visible layers.
  6. Sprinkle slivered almonds on top and bake in a preheated oven at 375°F (190°C). Bake until golden brown and crisp on the outside while remaining soft inside.
  7. Let them cool slightly, then dust with powdered sugar. Serving them warm really brings out the buttery layers and creamy almond filling.

Notes

  • I always keep my butter and dough cold to get perfectly flaky layers
  • I avoid overworking the dough so it stays light and airy
  • I let the dough rest between folds—it really improves texture
  • I spread the filling evenly so every bite tastes balanced
  • I prefer baking until deep golden for that crispy outer layer