If you’ve been searching for a show-stopping treat that feels like a hug from a bakery but is surprisingly simple to make at home, then you’re going to adore these Peach Pie Cruffins: A Deliciously Easy Recipe. Think flaky, buttery layers of croissant dough rolled up with juicy, spiced peach filling that bursts with summertime sweetness in every bite. This recipe brilliantly combines the best of a croissant and a muffin with the nostalgic flavors of peach pie, making it perfect for sharing — or not, we won’t judge!

Peach Pie Cruffins: A Deliciously Easy Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients might sound straightforward, but each one plays a crucial role in building that perfect balance of flakiness, flavor, and richness. From the luscious peaches to the cold butter that creates those layers, every item here is essential for turning this recipe into a showstopper.

All-purpose flour – Provides the perfect structure for the dough’s tender yet flaky texture.
Instant dry yeast – The magic behind the dough’s rise and airy lift.
Granulated sugar – Adds just the right sweetness to both dough and filling.
Salt – Balances flavors and enhances the overall taste.
Lukewarm milk – Hydrates the dough and activates the yeast gently.
Unsalted butter (for dough and laminating) – The star ingredient that creates flaky layers and rich flavor.
Egg – Adds richness to the dough and helps with browning.
Ripe peaches – The heart of the filling, offering juicy sweetness and natural fruitiness.
Cornstarch – Thickens the peach filling so it won’t be too runny.
Ground cinnamon and nutmeg – Warm spices that lift the peach flavor beautifully.
Lemon juice – Brightens the filling, balancing out sweetness with a touch of acidity.
Additional granulated sugar and cinnamon – For the irresistible sugar coating on the outside.

How to Make Peach Pie Cruffins: A Deliciously Easy Recipe

Step 1: Prepare the Cruffin Dough

Kick things off by mixing together the dry ingredients—flour, yeast, sugar, and salt—so they’re evenly distributed. Then combine the lukewarm milk, melted butter, and beaten egg in a separate bowl. Slowly bring the wet and dry together to form a shaggy dough that you’ll knead until wonderfully smooth and elastic. This step may take a bit of love and time, but it builds the perfect canvas for flaky layers.

Step 2: Rise and Chill

Place your dough in a lightly oiled bowl to rise until doubled in size—this is where the yeast works its magic. While the dough is resting, prepare your butter block by pounding cold butter into a neat rectangle. This chilling period is key to a tender yet flaky final product. Once risen, the dough gets a rest in the fridge, to relax the gluten before rolling.

Step 3: Laminate the Dough

This is the thrilling part where your dough transforms into golden layers. Roll it out, wrap cold butter inside with a “book fold,” then give the dough several precise folds, letting it rest in the fridge between each one. These careful folds are what create those signature flaky cruffin layers your friends will swoon over.

Step 4: Make the Peach Filling

While your dough chills, toss the sliced peaches with sugar, cornstarch, cinnamon, nutmeg, and a splash of lemon juice. Adding butter pieces ensures the filling stays luscious and flavorful during baking. This filling strikes the perfect balance, bursting with juicy sweetness and spice in every bite.

Step 5: Assemble and Bake

Roll out your perfectly laminated dough into a rectangle and cut it into strips. Spoon generous amounts of peach filling down each strip, then roll them up tight and place them in a muffin tin. A second rise helps your cruffins puff up even more. Bake until golden brown, smelling heavenly, and your filling is bubbly and irresistible.

Step 6: Add the Sugar Coating

While still warm, brush the cruffins with melted butter and roll them in a cinnamon-sugar mix for a sparkling, sweet finish. This extra step adds crunch and a burst of cinnamon flavor that perfectly rounds off these Peach Pie Cruffins: A Deliciously Easy Recipe.

How to Serve Peach Pie Cruffins: A Deliciously Easy Recipe

Garnishes

For an extra touch of charm, dust your cruffins with powdered sugar or add a drizzle of vanilla glaze. A few fresh peach slices or a sprig of mint on the side not only adds beautiful color but also refreshes the palate and elevates the presentation.

Side Dishes

Peach Pie Cruffins are delightful on their own, but pairing them with a scoop of vanilla ice cream or a dollop of whipped cream creates an indulgent treat. For a brunch spread, they shine alongside scrambled eggs and crisp bacon, balancing sweet and savory perfectly.

Creative Ways to Present

Serve your cruffins nestled in a pretty basket lined with a linen napkin for a cozy picnic vibe. For a party, arrange them on a tiered stand shimmering with lights or sprinkle edible flowers around for instant elegance. It’s a guaranteed conversation starter wherever they appear!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though we suspect they won’t last long!), store them in an airtight container at room temperature for up to two days. This keeps the outside crisp but still preserves that tender interior.

Freezing

Peach Pie Cruffins freeze remarkably well. Wrap them individually in plastic wrap and place in a freezer bag. They can be kept frozen for up to one month without losing quality, so you can enjoy a delicious cruffin any time.

Reheating

To bring frozen or leftover cruffins back to life, simply warm them in a 350°F oven for 5–10 minutes. This step restores their flaky texture and warms the peach filling beautifully. Avoid microwaving, as it tends to soften the crust.

FAQs

Can I use frozen peaches for the filling?

Yes, frozen peaches work just fine! Just be sure to thaw and drain any excess liquid before mixing with the other ingredients to avoid a soggy filling.

Is it necessary to laminate the dough?

Absolutely! Laminating creates the flaky, buttery layers that make cruffins so special. Skipping this step would turn your cruffins into more of a simple roll, missing that irresistible texture.

Can I make the dough in advance?

Definitely. You can prepare and laminate the dough a day ahead, keeping it tightly wrapped in the refrigerator. When ready, roll it out and assemble your cruffins.

What if I don’t have a muffin tin?

A regular loaf pan or small baking dishes can work in a pinch, but the shape may be different. Muffin tins help the cruffins keep their signature spiral shape and cook evenly.

How do I know when the cruffins are done baking?

They’re ready when golden brown on top and the filling bubbles through the spirals. A tap on the top should sound hollow, indicating the inside is cooked through and flaky.

Final Thoughts

Peach Pie Cruffins: A Deliciously Easy Recipe is truly a labor of love that pays off in every buttery, fruity bite. Whether you’re treating yourself or impressing friends, these cruffins bring joy to any occasion and make peach season unforgettable. Go ahead, give the recipe a try—your kitchen is about to smell amazing, and your taste buds will thank you!

Peach Pie Cruffins: A Deliciously Easy Recipe

Print Recipe

★★★★★

5 from 21 reviews

Peach Pie Cruffins are a delightful fusion of croissants and muffins, featuring flaky laminated dough filled with a sweet and spiced peach filling. These cruffins are coated with cinnamon sugar for an extra touch of sweetness, making them perfect for breakfast, brunch, or an indulgent snack.

Author: lucas
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 4 hours 45 minutes
Yield: 12 cruffins 1x
Category: Breakfast, Brunch, Dessert
Method: Laminate dough, bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cruffin Dough:

500g (about 4 cups) all-purpose flour, plus more for dusting
10g (2 teaspoons) instant dry yeast
50g (1/4 cup) granulated sugar
10g (2 teaspoons) salt
300ml (1 1/4 cups) lukewarm milk
60g (1/4 cup) unsalted butter, melted and slightly cooled
1 large egg, lightly beaten
250g (1 cup plus 2 tablespoons) unsalted butter, very cold, for laminating

For the Peach Filling:

1 kg (about 2.2 lbs) ripe peaches, peeled, pitted, and sliced
100g (1/2 cup) granulated sugar
30g (1/4 cup) cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into small pieces

For the Sugar Coating:

100g (1/2 cup) granulated sugar
1/2 teaspoon ground cinnamon
50g (1/4 cup) unsalted butter, melted

Instructions

Combine Dry Ingredients: In a large bowl, whisk together the flour, instant dry yeast, sugar, and salt to ensure even distribution.
Add Wet Ingredients: In a separate bowl, whisk the lukewarm milk, melted and cooled butter, and lightly beaten egg until combined.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms.
Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, or knead in a stand mixer on medium speed for 6-8 minutes. The dough should be slightly tacky but not sticky.
First Rise: Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
Prepare the Butter Block: While the dough rises, place the very cold butter between parchment sheets and roll into a 6×8 inch rectangle, keeping it cold; refrigerate briefly if too soft.
Chill the Dough: Punch down the risen dough, wrap in plastic, and refrigerate for at least 30 minutes to relax gluten.
First Roll and Fold: Roll chilled dough into a 12×16 inch rectangle, place butter block in center, fold dough over butter like a book, and pinch edges to seal.
First Turn: Rotate dough 90 degrees, roll again to 12×16 inches, fold into thirds (letter fold), wrap in plastic, and refrigerate for 30 minutes.
Second Turn: Repeat rolling and folding process as before and refrigerate another 30 minutes.
Third Turn: Repeat rolling and folding one final time and refrigerate for 30 minutes to keep butter firm.
Make Peach Filling: In a bowl, combine sliced peaches, sugar, cornstarch, cinnamon, and nutmeg. Gently toss. Stir in lemon juice and dot with butter pieces, then set aside.
Roll Out Dough: After chilling, roll dough into a 12×24 inch rectangle, about 1/8 inch thick.
Cut into Strips: Using a pizza cutter or sharp knife, cut dough lengthwise into 1-inch wide strips.
Fill the Strips: Spoon generous amounts of peach filling down the center of each strip.
Roll Up Strips: Starting from one end, roll each strip tightly into a spiral and tuck the end underneath to seal.
Place in Muffin Tin: Grease a 12-cup muffin tin and place each roll into a cup.
Second Rise: Cover the tin with plastic wrap and let rise in a warm place for 30-45 minutes until puffed slightly.
Preheat Oven: Preheat oven to 375°F (190°C).
Bake Cruffins: Bake for 25-30 minutes until golden brown and filling is bubbly.
Cool Slightly: Let cruffins cool in the muffin tin for 5-10 minutes before transferring to a wire rack to cool completely.
Sugar Coating: Combine sugar and cinnamon in a shallow bowl. Brush warm cruffins with melted butter, then roll in sugar mixture to coat evenly.

Notes

Keep butter cold during lamination to ensure flaky layers.
Don’t skip the chilling steps; they are essential for texture.
If peaches are not in season, frozen peaches can be used but should be well drained.
You can substitute granulated sugar with a lower glycemic sweetener for a diabetic-friendly option.
For best results, use a stand mixer for kneading especially if making larger batches.
Store leftover cruffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Serving Size: 1 cruffin
Calories: 410 kcal
Sugar: 22 g
Sodium: 210 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0.3 g
Carbohydrates: 47 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 60 mg

Keywords: cruffins, peach pie cruffins, laminated dough, peach filling, cinnamon sugar, breakfast pastry