Candy Cane Cruffins (gluten free) (Edit recipe)

A fun and festive spin on the original CRUFFIN RECIPE I came up with earlier this year. What’s not to love about the combination of chocolate and mint right?! 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 options available to pick from now. See the notes below for what I used.

30 minutes

18 minutes to 20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	240
Fat:	11 g
Carbohydrates:	36 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	17 mg
Fiber:	2 g
Sugars:	31 g
Calculated per serving.

by Back Porch Paleo

Serves: 12

Ingredients

1 whole Gluten Free Cruffins (click for recipe)
16 Tbsp Candy Canes, 12 tbsp crushed, 4 tbsp finely ground into dust
1.25 - 1.5 cups Chocolate Hazelnut Spread, or your favorite chocolate spread, you need about 1.5-2 tbsp per cruffin
6 Tbsp Granulated White Sugar
1 whole Egg, whisked for egg wash, optional

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare two muffin tins (see note) by spritzing with avocado oil, set aside.
Make CRUFFIN dough as directed through step #5 but divided into 6 parts instead of 8, making for a more robust cruffin with a lofty “top!”
Roll out one dough ball into a rectangle approximately 5½” x 8½” - does not have to be exact!
Spread approximately 1½ - 2 tbsp of chocolate spread on top leaving about ½“ uncovered near one long edge so that when you roll it up you don’t have any chocolate oozing out. Sprinkle about 1 tbsp of crushed candy canes evenly over the chocolate.
Beginning with the long side, roll up like you would a cinnamon roll into a log.
Using a thread (or thin string), slide it under the rolled dough lengthwise and pull it from one end to the other end, down the middle, creating two long sections. Alternately, use a thin, very sharp knife and slice down the middle from one end to the other.
Carefully roll each section sideways creating a spiral circle, tucking the tail end just slightly under the bottom. You’ll get two per dough ball. Place in the prepared muffin tin and repeat with remaining dough balls.
Once all 12 are done, cover with plastic and set in a warm place in your kitchen for 15-20 minutes. Preheat the oven to 400° while cruffins rise.
When ready to bake, brush with egg wash (if using) and place in the oven, then immediately reduce the oven temperature to 385°.
Place muffin tins on a baking sheet (in case of spillage) and bake for 16-19 minutes or until the edges are golden brown.
Remove from the oven and allow to cool for 5 minutes in the muffin tin. Prepare the candy cane coating in a small bowl by combining the “dust” and sugar with a fork.
Carefully remove cruffins to a cooling rack and one by one sprinkle warm cruffin top with coating over the small bowl, then place back on the rack. Repeat till all 12 are coated. If you want to also coat the bottoms, double the coating ingredients. Add additional crushed candy canes on top if desired.
These are best the day of but do freeze well.

Notes

MUFFIN PAN TIP: I use 2 muffin tins and alternate placing the cruffins in every other space allowing for the “top” to be more lofty so the edges don't touch each other while baking. I do this same thing for standard muffins as well.
CHOCOLATE SPREAD: I used the organic hazelnut spread from Sprouts in mine, but have also used the Chocti ghee spread from Fourth & Heart.
CANDY CANE DUST: I pulverized my candy canes in a spice grinder and it made instant dust! If you don’t have one, crush them by hand by placing them in a plastic bag and pounding them with a rolling pin or mallet.