You’ve heard of the cronut, you’ve heard of a wonut (and if you haven’t, read this) now get ready to meet the cruffin. As you may have guessed, this is another hybrid pastry creation, this time splicing the DNA of a french croissant with a muffin. The first batch of these cronut cousins was reportedly baked by Kate Reid at Lune Croissanterie in Melbourne, Australia but there’s an argument that the real creator was actually Mr. Holmes Bakehouse in San Francisco. Either way, they’ve quickly spread around the globe and you can find bakeries displaying this pastry-perfection all over. In its simplest form, the cruffin is nothing more than a croissant baked in a muffin tin, if you look beyond that you’ll see that these golden, shatteringly-crisp little beauties can be flavored, topped and filled in any number of ways. Welcome to the new generation of breakfast pastry.

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