What Makes Peach Pie Cruffins So Special
Flaky, buttery, and bursting with sweet peach filling, peach pie cruffins are the lovechild of a croissant and a muffin—perfect for when you crave something indulgent yet effortless. Imagine layers of tender pastry swirled with spiced peach pie filling, baked until golden, then drizzled with vanilla-kissed cream. Whether you’re hosting brunch or treating yourself, these peach cruffins deliver nostalgia in every bite.
Now, I’ll confess—my first attempt at these turned out more like peach-filled hockey pucks! The trick? Keeping that butter ice-cold and resisting the urge to overwork the dough. Once I mastered that, these became my go-to for lazy Sunday mornings. Trust me, one bite of these peach pastry delights, and you’ll be hooked!
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What You’ll Find in This Article
What Are Peach Pie Cruffins and Why You’ll Love Them
Peach pie cruffins are the perfect blend of flaky pastry and fruit-filled goodness. They combine the golden, buttery layers of croissants with the shape and convenience of muffins—all wrapped around luscious peach pie filling. Whether you’re new to baking or a seasoned home cook, these peach pie cruffins make it easy to impress with minimal effort.
Are peach pie cruffins better than regular muffins?
Absolutely. Traditional muffins are soft and cake-like, while peach pie cruffins are flaky, rich, and layered like a bakery treat. The peach filling adds a nostalgic twist reminiscent of summer pies, making peach pie cruffins a true standout for brunch or dessert.
Can you make peach pie cruffins ahead of time?
Yes! You can prepare and chill the dough the night before, or even freeze the rolled log to bake fresh in the morning. Peach pie cruffins reheat well and are just as delicious the next day—especially with a little cream drizzle or peach jam.
Once you experience the crisp layers and sweet peach swirl in every bite, you’ll understand why peach pie cruffins are quickly becoming a favorite for home bakers everywhere. Don’t be surprised if they disappear within minutes at your next gathering!
Ingredients for Peach Pie Cruffins
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 cup canned peach pie filling
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Cook Time for Peach Filled Muffins
These peach-filled muffins come together in about an hour, but most of that time is hands-off chilling. Prep takes just 15 minutes (perfect for multitasking!), and baking fills your kitchen with that irresistible cinnamon-peach aroma in 25–30 minutes. If you’re short on time, try my freezer-friendly dough trick—just roll and freeze the log ahead!
How to Make Peach Pie Cruffins at Home
Step 1: Prepare the Dough
In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 2: Chill and Roll
Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
Step 3: Assemble
Preheat the oven to 375°F and lightly grease a muffin tin. Roll the dough into a 12×8-inch rectangle on a floured surface.
Step 4: Fill and Roll
Spread the peach pie filling evenly over the dough, leaving a 1/2-inch border. Sprinkle with cinnamon and sugar. Tightly roll the dough into a log, starting from the long side.
Step 5: Bake
Slice the log into 6 equal pieces and place each spiral into the muffin tin. Bake for 25-30 minutes until golden and flaky.
Step 6: Finish
While warm, drizzle with a mixture of heavy cream and vanilla extract for extra richness. Serve slightly warm.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few secrets to perfect peach dessert recipes. Here’s how to make them your own:
- Flavor swap: Try blueberry-peach jam instead of pie filling for a tangier twist.
- Diet tweak: Use coconut sugar and almond flour for a gluten-free version (add 1 extra tbsp water).
- Texture fix: If your dough feels sticky, chill it for 10 more minutes before rolling.
- Storage tip: Keep leftovers in an airtight container—they reheat beautifully in a 300°F oven for 5 minutes!
Peach Pie Cruffins
Ingredients
- 1.5 cups all-purpose flour
- 0.5 tsp salt
- 0.5 cup unsalted butter cold and cubed
- 0.25 cup ice water
- 1 cup canned peach pie filling
- 0.25 cup granulated sugar
- 1 tsp ground cinnamon
- 0.25 cup heavy cream
- 1 tsp vanilla extract
Method
- In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat the oven to 375°F and lightly grease a muffin tin. Roll the dough into a 12x8-inch rectangle on a floured surface.
- Spread the peach pie filling evenly over the dough, leaving a 1/2-inch border. Sprinkle with cinnamon and sugar. Tightly roll the dough into a log, starting from the long side.
- Slice the log into 6 equal pieces and place each spiral into the muffin tin. Bake for 25-30 minutes until golden and flaky.
- While warm, drizzle with a mixture of heavy cream and vanilla extract for extra richness. Serve slightly warm.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While these peach pie cruffins are a treat, peaches bring vitamin C and fiber to the table. A single serving (one cruffin) has about 220 calories, with antioxidants from cinnamon and a touch of calcium from the cream. For lighter indulgences, explore my no-bake dessert collection or fruit-forward pastries.
A Lighter Version of Peach Pastry
Craving peach cream pie flavors without the guilt? Swap butter for Greek yogurt in the dough, use sugar-free peach butter, and skip the drizzle. For a vegan twist, try coconut cream—it pairs beautifully with peaches! Need more inspiration? These baked peach donuts are another favorite.
Thoughtful Tips for Special Diets
When my sister-in-law was diagnosed as pre-diabetic, I started experimenting with sugar-conscious versions of our family’s favorite treats—including these peach cruffins. The good news? With a few simple swaps, you can enjoy these flaky delights while keeping things blood sugar friendly. Here’s what I’ve learned over countless Sunday brunches:
- Natural sweeteners: Replace granulated sugar with a blend of stevia and a touch of sugar-free peach butter for filling—it caramelizes beautifully!
- Flour alternatives: Almond or coconut flour (mixed 1:1 with all-purpose) lowers the glycemic load while adding nutty depth.
- Portion control: Make mini cruffins in a 12-cup tin—smaller bites satisfy cravings without overindulging. Pair with protein like cottage cheese toast for balance.
How to Serve Peach Pie Cruffins
Homemade peach pie cruffins are surprisingly easy, and once you master them, they’ll become your go-to summer bake. Peach pie cruffins are the ultimate brunch centerpiece—warm, fruity, and beautifully layered.
There’s a reason my granddaughter calls these peach-filled muffins “sunshine on a plate.” I love serving them warm with a dollop of whipped cream and fresh mint—just like my mama did during summer visits to her orchard. For a brunch spread, try pairing them with peach smoothies or peach coffee cake for a fruity theme.
Creative Ways to Enjoy Peach Pie Cruffins
There’s no wrong time to enjoy peach pie cruffins. Warm them up for a quick weekday breakfast, pair them with iced coffee for an afternoon boost, or serve them à la mode for a simple dessert. Because of their flaky texture and fruity filling, peach pie cruffins also make the perfect addition to baby showers or weekend brunch spreads. Don’t be surprised if guests ask for the recipe after tasting these unforgettable peach pie cruffins!
One rainy afternoon, my neighbor brought over a jar of her spiced peach jam—we ended up layering it between warm cruffin slices with vanilla yogurt. Now it’s our “stormy weather tradition”!
Why Peach Pie Cruffins Are the Perfect Anytime Treat
If you haven’t tried peach pie cruffins yet, you’re in for a truly irresistible experience. These flaky, golden pastries combine the rich layers of croissants with the cozy sweetness of homemade peach pie. Whether served for brunch, as an afternoon snack, or even a dessert, peach pie cruffins never fail to impress. The tender dough, buttery swirls, and juicy peach filling make peach pie cruffins a standout option for any occasion—plus, they’re surprisingly simple to make with just a few pantry staples.
Mistakes to Avoid
Oh honey, I’ve made every mistake possible with peach dessert recipes! Here’s how to sidestep common pitfalls:
- Overworking the dough: Tough cruffins happen when you knead like bread dough. Mix just until combined—it should look shaggy!
- Warm butter: If your dough feels greasy, chill everything (even the bowl) for 15 minutes. Cold butter = flaky layers.
- Soggy bottoms: Always drain canned peach filling well, or thicken with extra cinnamon.
- Overbaking: They’re done when golden, not dark brown. Check at 20 minutes—peaches burn fast!
My first batch? Let’s just say the fire alarm got a workout. Now I keep a kitchen timer clipped to my apron!
How to Store Peach Pie Cruffins
These peach cream pie hybrids taste best fresh, but here’s how my book club ladies keep them tasting like day one:
- Room temp: Store in a cake dome for up to 2 days (add a paper towel to absorb moisture).
- Freezing: Wrap cooled cruffins individually in foil, then freeze for 3 months. Reheat at 325°F for 10 minutes—they’ll crisp right up!
- Reviving leftovers: Sprinkle with water and microwave for 8 seconds, or try them crumbled over cherry ice cream.
Try This Peach Pie Cruffins Yourself
Darling, if my butter-fumbling hands can master these peach pastry wonders, so can you! There’s magic in that first bite—the way the cinnamon-kissed peaches mingle with crisp layers. Need more peach inspiration? Try my blueberry-peach jam or Thanksgiving peach crumble. Now go preheat that oven—your future self will thank you!
Frequently Asked Questions
What’s the difference between a muffin and a cruffin?
While both are baked in muffin tins, cruffins use laminated dough (like croissants) for flaky layers, while muffins have a cake-like batter. Our peach pie cruffins combine the best of both!
Can I use fresh peaches instead of pie filling?
Absolutely! Toss 2 cups diced peaches with 1 tbsp cornstarch and 2 tbsp honey—simmer until thickened like this canned peach recipe.
Make Peach Pie Cruffins a New Family Favorite
Once you’ve baked your first batch of peach pie cruffins, they’ll likely become a regular request in your home. They’re fun to make, beautiful to serve, and absolutely delightful to eat. Even kids love helping swirl the dough and spoon in the peach filling. Keep the tradition going with seasonal twists on your peach pie cruffins—try adding nutmeg or swapping in a bit of cream cheese. However you customize them, peach pie cruffins are sure to bring smiles all around.
How do I prevent my cruffins from unraveling?
Chill the rolled log for 15 minutes before slicing—cold dough holds its shape. Press each spiral gently into the tin to “set” the layers.
What’s the best thickener for peach filling?
I prefer tapioca starch (it stays clear and glossy), but cornstarch works too. Avoid flour—it can make the filling pasty.
