These cruffins are everything you love about a warm peach pie wrapped up in an easy, handheld pastry. With buttery layers of dough and sweet, spiced peach filling, they offer the comforting flavor of homemade pie with the fun shape of a bakery-style muffin. They’re easy to make using store-bought dough and taste like a gourmet treat with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Refrigerated crescent roll dough or puff pastry sheets
Canned or fresh peaches, diced
Brown sugar
Granulated sugar
Ground cinnamon
Ground nutmeg (optional)
Vanilla extract
Cornstarch (if using fresh peaches)
Unsalted butter, melted
Powdered sugar (for dusting, optional)
Directions
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
If using fresh peaches, combine them with brown sugar, cinnamon, nutmeg, vanilla, and a little cornstarch in a saucepan. Cook over medium heat until thick and jammy. Let it cool slightly.
Unroll the crescent roll dough or puff pastry and press the seams together if using crescent dough.
Brush the dough with melted butter and spread a thin layer of the peach filling evenly across the surface.
Roll up the dough tightly from the long side into a log, then cut it in half lengthwise.
With the cut sides facing out, twist each half into a spiral and roll into a cinnamon-roll-like shape.
Place each rolled cruffin into a muffin cup.
Bake for 18–22 minutes or until golden brown and puffed.
Let cool for 5–10 minutes before removing from the tin. Dust with powdered sugar if desired.
Servings and timing
This recipe makes 6 cruffins. Prep time is about 15 minutes, and bake time is 20 minutes. Total time: approximately 35 minutes.
Variations
Cream cheese swirl: Spread a thin layer of sweetened cream cheese on the dough before adding the peach filling.
Almond twist: Add sliced almonds inside or on top before baking for added texture.
Spiced-up version: Add cardamom or ginger to the peach filling for a deeper, warming flavor.
Mini cruffins: Use mini muffin tins for bite-sized treats—great for brunch or party platters.
Other fruits: Swap peaches with apples, cherries, or blueberries for seasonal variations.
Storage/Reheating
Store leftover cruffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm them in a 300°F (150°C) oven for 5–7 minutes to restore crispness. They can also be microwaved for 15–20 seconds but may lose some flakiness.
FAQs
What is a cruffin?
A cruffin is a hybrid pastry made by baking croissant or puff pastry dough in a muffin tin, often filled with sweet or savory ingredients.
Can I use frozen puff pastry?
Yes, just make sure it’s fully thawed before using, and roll it out slightly if needed for easier handling.
Do I have to cook the peach filling first?
If using canned peaches, you can skip cooking. For fresh peaches, cooking helps soften them and thicken the filling.
Can I make these cruffins ahead of time?
Yes, assemble and refrigerate unbaked cruffins for up to 24 hours before baking. Bake fresh for best results.
Can I freeze peach pie cruffins?
Yes, freeze baked and cooled cruffins in a freezer-safe bag for up to 2 months. Reheat in the oven before serving.
What’s the best dough to use?
Refrigerated crescent dough and puff pastry both work well. Crescent dough gives a softer, more pillowy texture; puff pastry is flakier.
How do I keep the cruffins from sticking to the muffin tin?
Grease the tin well or use parchment muffin liners to help them release easily.
Can I use store-bought peach jam instead?
Yes, you can use a good-quality peach jam as a shortcut, just make sure it’s not too runny.
Can I add a glaze instead of powdered sugar?
Definitely. A simple glaze made with powdered sugar and milk or lemon juice adds a nice finish.
Are these good for brunch?
Absolutely! They’re eye-catching, delicious, and easy to serve, making them a great addition to brunch spreads.
Conclusion
Peach pie cruffins are the perfect blend of elegance and comfort, bringing together the flakiness of a croissant, the ease of a muffin, and the sweet nostalgia of peach pie. Whether served warm with coffee or packed up for a picnic, these delightful pastries are sure to impress with their golden swirls and juicy filling.
Peach pie cruffins are a bakery-style hybrid of croissants and muffins, filled with sweet peach pie filling and baked to golden perfection. With flaky layers and juicy fruit flavor, they’re perfect for breakfast, brunch, or dessert.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:6 cruffins
Category:Breakfast, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 can refrigerated crescent roll dough or 1 sheet puff pastry, thawed
1 cup canned or fresh peaches, diced
2 tbsp brown sugar
1 tbsp granulated sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg (optional)
1/2 tsp vanilla extract
1 tsp cornstarch (if using fresh peaches)
2 tbsp unsalted butter, melted
Powdered sugar, for dusting (optional)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
If using fresh peaches, combine peaches, brown sugar, cinnamon, nutmeg, vanilla, and cornstarch in a saucepan. Cook over medium heat until thick and jammy, then let cool slightly.
Unroll crescent dough or puff pastry and press seams together if needed.
Brush melted butter over the dough and spread a thin layer of peach filling evenly across it.
Roll dough tightly from the long edge into a log, then cut the log in half lengthwise.
With cut sides facing out, twist each half into a spiral and roll into a rosette shape.
Place each rolled cruffin into a muffin cup.
Bake for 18–22 minutes or until golden brown and puffed.
Let cool for 5–10 minutes before removing from the tin. Dust with powdered sugar if desired.
Notes
Use parchment muffin liners to prevent sticking.Store-bought peach jam can be used as a shortcut filling.Try variations like adding sweetened cream cheese, nuts, or different fruits.Freeze baked cruffins and reheat in the oven for best results.Add a powdered sugar glaze instead of dusting for a more polished finish.
