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Peach Pie Cruffins

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These Peach Pie Cruffins combine the buttery layers of croissants, the fun shape of muffins, and the nostalgic flavors of homemade peach pie in an easy, bakery-worthy treat. Perfect for breakfast, brunch, or dessert, they’re quick to make with store-bought dough and a juicy, cinnamon-spiced peach filling.

Ingredients

Scale
  • 1 can (13.8 oz / 390g) refrigerated crescent roll dough (or 1 sheet puff pastry)
  • 2 tbsp (28g) unsalted butter, melted
  • 2 medium ripe peaches, peeled and diced (about 1 1/4 cups / 180g; or canned peaches in juice, drained)
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 tbsp (25g) granulated sugar (for topping)
  • 1/2 tsp ground cinnamon (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with butter or nonstick spray.
  2. In a medium bowl, combine diced peaches, 1/4 cup sugar, cornstarch, 1 tsp cinnamon, nutmeg, salt, vanilla extract, and lemon juice. Toss until peaches are evenly coated. Set aside for 5-10 minutes.
  3. On a lightly floured surface, open crescent roll dough and press seams together to form a rectangle (about 12×8 inches). If using puff pastry, roll out to the same size. Brush entire surface with melted butter.
  4. Evenly spread peach mixture over the dough, leaving a 1/2-inch border. If there is excess liquid, leave it behind.
  5. Starting from the long side, roll the dough into a tight log. Chill for 5 minutes if too soft. Slice the log lengthwise to create two long strips.
  6. With cut sides facing out, twist each strip into a loose spiral and coil into a muffin cup. Repeat until all 12 cups are filled.
  7. Bake for 18-22 minutes, rotating the tin halfway, until cruffins are deep golden brown and crisp. Tent with foil if tops brown too quickly.
  8. While warm, mix 2 tbsp sugar with 1/2 tsp cinnamon. Brush tops with melted butter if desired, then sprinkle with cinnamon sugar.
  9. Let cruffins cool in the pan for 10 minutes, then loosen with a butter knife and transfer to a wire rack. Serve warm.

Notes

For best results, use ripe but firm peaches and drain excess juice to avoid soggy cruffins. Puff pastry yields extra flaky layers, but crescent dough is easier. Don’t overfill with peaches—less is more for neat spirals. Cruffins are best eaten warm but can be reheated in the oven to restore crispness. For gluten-free or vegan versions, use appropriate dough and butter substitutes. Assemble ahead and bake fresh for convenience.

Nutrition

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Find it online: https://blairrecipes.com/peach-pie-cruffins-recipe-easy-homemade-fruity-dessert-twist/