Irresistible Peach Pie Cruffins
Few desserts manage to strike the balance between elegant and comforting quite like
cruffins. A clever hybrid of croissants and muffins, these baked beauties bring the
flaky, buttery layers of croissants into the convenient, handheld shape of a muffin.
Now, imagine filling those golden layers with juicy peaches and just the right touch of
sweetness. That’s exactly what makes Peach Pie Cruffins so special. They’re tender,
flaky, fruity, and absolutely irresistible—a dessert that feels both bakery-worthy and
homemade at the same time.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup milk, room temperature
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup canned peach pie filling (or homemade peach compote)
- 1/4 cup powdered sugar (for dusting or glaze)
- Optional: 1 teaspoon cinnamon for added flavor
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease or line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and optional cinnamon.
- In a separate bowl, whisk the melted butter, milk, egg, and vanilla until smooth.
- Combine the wet ingredients with the dry ingredients, mixing until just combined. Do not overmix—this keeps the cruffins tender.
- Roll out the dough on a lightly floured surface into a thin rectangle. Spread a thin layer of peach pie filling across the dough.
- Roll the dough into a log, then slice into strips. Twist each strip gently and coil it into muffin cups.
- Bake for 20–25 minutes, or until golden brown and flaky on top.
- Allow the cruffins to cool slightly before dusting with powdered sugar or drizzling with a simple glaze.
Baking Tips
For the flakiest texture, don’t overwork the dough when mixing or rolling.
If using fresh peaches instead of canned filling, cook them down slightly with sugar
and cornstarch to create a thick compote that won’t leak during baking. A pinch of
cinnamon or nutmeg can give the filling a cozy, pie-like flavor. Make sure to
watch the baking time carefully; cruffins should be golden on the outside but
still soft on the inside.
Variations
- Apple Pie Cruffins: Substitute the peach filling with apple pie filling for a cozy autumn twist.
- Cherry Cruffins: Add cherry pie filling for a bright, tart contrast to the sweet dough.
- Nutella Cruffins: For chocolate lovers, spread Nutella inside before rolling for a rich, indulgent treat.
- Cinnamon Sugar Cruffins: Skip the fruit filling and roll the dough with butter, sugar, and cinnamon for a bakery-style delight.
Serving Suggestions
Peach Pie Cruffins are best enjoyed warm, straight from the oven, when the flaky
layers are crisp and the filling is still slightly gooey. They pair beautifully
with a cup of coffee or tea, making them a lovely option for brunch, afternoon
gatherings, or as a sweet finish to a family meal. Dusting with powdered sugar
keeps them simple and elegant, while a glaze made with powdered sugar, milk,
and a hint of vanilla adds a touch of bakery-style charm.
Storage
Store leftover cruffins in an airtight container at room temperature for up to 2 days,
or refrigerate for up to 4 days. To bring back their freshly baked texture, reheat them
in the oven at 300°F (150°C) for 5–7 minutes. Cruffins also freeze well; wrap each
individually and store in a freezer-safe bag for up to a month. Simply thaw and warm
before serving.
Final Thoughts
Irresistible Peach Pie Cruffins combine the best of two worlds: the flaky, buttery
texture of croissants and the convenience of muffins, elevated with the sweet, juicy
flavor of peaches. They look impressive, taste indulgent, and yet are simple enough
for home bakers to master. Whether you serve them for breakfast, brunch, or dessert,
these cruffins are guaranteed to bring smiles and second helpings. Once you’ve tried
them, you’ll be tempted to experiment with endless flavor combinations, but peach
will always hold a special place as a sunny, cheerful classic.