Mini Croissants And Muffins Recipe

Make Dough

In a large bowl or stand mixer bowl, whisk together 2 cups flour, 2 tsp sugar, 1 tsp instant yeast and 1 tsp salt. In a small bowl combine 3 tbs whole milk and 1 cup warm water. Add milk/water mixture and 2 tbs softened butter to the dry ingredients. Mix with a dough hook (or wooden spoon) on low until a shaggy dough forms, about 2–3 minutes, then increase speed to medium and knead 4–5 minutes until smooth and elastic. The dough should be slightly tacky but not sticky; add up to 1 more tablespoon flour if too sticky. Form into a ball, place in a lightly oiled bowl, cover and let rest 30 minutes at room temperature.

Prepare Butter Block

While dough rests, prepare the cold butter for laminating. Chop 8 oz cold unsalted butter and place between two sheets of parchment. Using a rolling pin, pound and roll the butter into a 6x6-inch square about 1/4-inch thick. Keep chilled in refrigerator until dough is ready but pliable.

Roll and Laminate

On a lightly floured surface, roll the rested dough into a 10x8-inch rectangle. Place the chilled butter block in the center so it covers roughly half the dough lengthwise. Fold the uncovered dough over the butter (letter fold) so butter is fully enclosed. Seal edges. Roll the dough into a 12x8-inch rectangle, then fold into thirds (like a business letter) to complete the first turn. Wrap in plastic and chill 20 minutes. Repeat rolling to 12x8-in and folding twice more for a total of 3 turns, chilling 15–20 minutes between turns to keep butter cold. After final chill, roll dough to a 12x10-inch rectangle about 1/8-inch thick.

Cut and Shape Mini Croissants

Trim edges to make even rectangle, then cut the dough into 3-inch wide strips across the short side. Cut each strip into triangles (about 3 x 4 inches base to point). Starting at the base of a triangle, gently stretch the base a little, then roll toward the tip to form a crescent. Place each mini croissant on a parchment-lined baking sheet, with point tucked underneath to prevent unrolling. Leave about 1 inch between pieces. Repeat until dough is used. If desired, place about 1/2 tsp jam or chocolate near base before rolling for filled croissants.

Proof

Cover the croissants loosely with lightly oiled plastic wrap or a damp towel and let proof at warm room temperature (75°F / 24°C) until puffy and nearly doubled — about 45–75 minutes depending on room temperature. They should feel slightly jiggly when the tray is nudged.

Bake

Preheat oven to 400°F (205°C). Whisk 1 egg with 1 tsp cold water to make an egg wash and gently brush each croissant once, avoiding deflating them. Bake one sheet at a time on the middle rack for 12–15 minutes until deep golden brown and crisp. Rotate halfway if your oven bakes unevenly. Remove to a cooling rack.

Finish

Allow croissants to cool 5–10 minutes before dusting lightly with powdered sugar if desired. Serve warm.

Prep

Preheat oven to 375°F (190°C). Line a mini muffin tin (24-cup) with paper liners or lightly grease the cups. Mash 1 ripe banana in a small bowl until smooth. If using frozen blueberries, do not thaw to avoid bleeding; toss them lightly in 1 tsp flour to help suspend in batter (optional).

Combine Dry Ingredients

In a medium bowl whisk together 1.5 cups flour, 1/2 cup granulated sugar, 1 tsp baking powder and 1/2 tsp salt until evenly distributed.

Combine Wet Ingredients

In a separate bowl whisk together the mashed banana, 1 large egg, 4 tbs melted butter (cooled slightly) or oil, 4 tbs milk and 1/2 tsp vanilla extract until smooth.

Make Batter

Pour the wet ingredients into the dry and fold just until combined; do not overmix. Gently fold in 3/4 cup blueberries. The batter will be thick but spoonable. If you used frozen blueberries, fold gently to minimize color bleed.

Portion and Bake

Spoon batter into prepared mini muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 10–13 minutes, or until the tops are set and a toothpick inserted in a muffin center comes out clean or with a few moist crumbs. Remove from oven and let sit in the tin 5 minutes, then transfer to a rack to cool completely or enjoy warm.

Finish

If desired, dust with a little powdered sugar before serving. Serve alongside the warm croissants for breakfast.

Arrange mini croissants and muffins on a platter. Offer jam, butter, or extra chocolate for croissants. Store any leftovers: croissants in an airtight container at room temperature up to 2 days (reheat in oven 300°F / 150°C for 5–7 minutes to refresh); muffins keep at room temperature 2–3 days or freeze up to 1 month.