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- 2 cups all-purpose flour - ¼ cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt - ½ cup unsalted butter, melted - ¾ cup whole milk - 1 teaspoon vanilla extract - 1 egg, beaten (for egg wash) - 1 cup fresh peaches, peeled and diced - 1 teaspoon lemon juice - ½ teaspoon cinnamon - ¼ teaspoon nutmeg - ¼ cup brown sugar I love using fresh peaches in this recipe. They add a sweet and juicy flavor. The lemon juice brightens up the fruit. Cinnamon and nutmeg bring warmth and depth. The filling is both simple and delightful. For the dough, I choose all-purpose flour. It gives the cruffins a nice texture. The sugar and baking powder help them rise and sweeten. Melted butter adds a rich taste. Using whole milk keeps the dough moist. The vanilla extract gives a lovely aroma. Finally, don’t forget the egg wash! It helps the tops turn a beautiful golden brown. You can dust your cruffins with powdered sugar at the end for a nice touch. Each ingredient plays a key role. Together, they create a delicious treat. {{ingredient_image_1}} Start by peeling and dicing your fresh peaches. You need about one cup. In a bowl, mix the diced peaches with a teaspoon of lemon juice, half a teaspoon of cinnamon, and a quarter teaspoon of nutmeg. This blend adds flavor and keeps the peaches bright. Set this bowl aside. Let the flavors combine while you make the dough. In a large bowl, combine two cups of all-purpose flour, a quarter cup of granulated sugar, one tablespoon of baking powder, and half a teaspoon of salt. Whisk them well. Create a well in the center. Pour in half a cup of melted unsalted butter, three-quarters of a cup of whole milk, and one teaspoon of vanilla extract. Mix until just combined. Avoid overmixing; you want the dough to be light and fluffy. Lightly dust your work surface with flour. Roll the dough into a rectangle that is about a quarter inch thick. Cut the dough into long strips, each about three inches wide. Take your peach mixture and spread a thin layer over the strips. Sprinkle a little brown sugar on top of the peaches for extra sweetness. Carefully roll each strip into a tight cylinder. Then, coil the cylinder into a spiral and tuck the end underneath. Place each cruffin into a greased muffin tin, spiral side facing up. Wrap the muffin tin with plastic wrap and chill it in the fridge for at least 30 minutes. This step helps the layers puff up while baking. Preheat your oven to 375°F (190°C). Once chilled, take the cruffins out. Brush the tops with a beaten egg for a golden finish. Bake them for 20-25 minutes until they are golden brown and puffed. Let them cool in the tin for a few minutes before transferring them to a wire rack. Dust with powdered sugar before serving for a sweet touch. To get the best dough, mix the dry and wet ingredients gently. Overmixing makes the cruffins tough. You want a soft, pliable dough. When rolling it out, use a light touch. Aim for a rectangle about ¼ inch thick. If the dough sticks, sprinkle a little flour on the surface. For a tasty filling, let the peach mixture sit for a while. This way, the flavors blend nicely. Combine fresh peaches with lemon juice, cinnamon, and nutmeg. The lemon juice brightens the peach flavor. Sprinkle brown sugar on top for extra sweetness. Use ripe peaches for the best taste. Preheat your oven to 375°F (190°C) for even cooking. Brush the tops with beaten egg before baking. This gives a lovely golden color. Bake until they puff up and turn golden brown. This usually takes 20 to 25 minutes. Let them cool in the tin for a few minutes before taking them out. Pro Tips Use Ripe Peaches: Ensure your peaches are ripe and fragrant for the best flavor in your cruffins. Chill the Dough: Chilling the rolled cruffins helps maintain their shape and creates a flakier texture when baked. Don’t Overmix: Mix the dough just until combined to keep your cruffins light and fluffy. Experiment with Spices: Feel free to add a pinch of ginger or cardamom for an extra layer of flavor in your peach filling. {{image_2}} You can swap peaches for other fruits. Berries work great. Try blueberries, raspberries, or strawberries. Apples also add a nice crunch. Use any fresh fruit you like. Just adjust sugar based on the fruit's sweetness. You can make cruffins gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Check the blend has a good starch mix for lightness. Also, make sure your baking powder is gluten-free. This keeps the texture airy and soft. Add spices to boost flavor. Cardamom pairs well with peaches. A pinch of ginger adds warmth. You can also mix in some lemon zest for brightness. For a sweet twist, drizzle honey over the top before baking. These small changes make a big difference. After you enjoy your peach pie cruffins, you might have some left. Store them in an airtight container. This keeps them fresh. Place the container at room temperature for up to two days. If you want them to last longer, put them in the fridge. They will stay good for about a week in the fridge. To enjoy your cruffins warm, you can reheat them. Preheat your oven to 350°F (175°C). Place the cruffins on a baking sheet. Heat them for about 5 to 10 minutes. This will revive their fluffiness. You can also use a microwave. Heat them for 10 to 15 seconds. Just be careful not to overheat them. If you want to save your cruffins for later, freezing is a great option. First, let them cool completely. Then, wrap each cruffin in plastic wrap. After that, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to eat, just thaw them in the fridge overnight and reheat. Enjoy your delicious treat anytime! To make cruffins from scratch, follow these steps: - Mix flour, sugar, baking powder, and salt in a bowl. - Make a well and add melted butter, milk, and vanilla. - Stir until just combined. - Roll out the dough, cut it into strips, and layer with peach filling. - Roll and coil the strips into spirals. - Chill the cruffins, then bake until golden. This method gives you soft, flaky layers that taste amazing. Yes, you can use canned peaches. Choose peaches packed in juice, not syrup. - Drain and chop the peaches to avoid excess liquid. - Follow the same steps for mixing with lemon juice and spices. Using canned peaches saves time, but fresh ones add more flavor. Serve peach pie cruffins warm or at room temperature. - Dust with powdered sugar for a sweet touch. - Pair with fresh peach slices or a scoop of whipped cream. This adds color and makes the dessert more inviting. You can also serve them on a rustic wooden board for a nice look. Peach pie cruffins last about 2 to 3 days at room temperature. - Keep them in an airtight container to stay fresh. - If you want to keep them longer, freeze them for up to 2 months. Just thaw in the fridge and warm before serving. In this post, we explored making delicious peach pie cruffins. We covered ingredients like dry, wet, and filling options. You learned step-by-step instructions, from preparing peaches to baking the cruffins. Plus, I shared tips for perfect texture and flavor. Lastly, you can try different fruit and gluten-free options. Remember the best ways to store and reheat them. Enjoy your cruffins fresh, and share them with friends!

Peach Pie Cruffins

Delicious cruffins filled with fresh peaches and spices, perfect for a sweet treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 quarter cup granulated sugar
  • 1 tablespoon baking powder
  • 1 half teaspoon salt
  • 1 half cup unsalted butter, melted
  • 3 quarter cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh peaches, peeled and diced
  • 1 teaspoon lemon juice
  • 1 half teaspoon cinnamon
  • 1 quarter teaspoon nutmeg
  • 1 quarter cup brown sugar
  • 1 egg beaten (for egg wash)
  • none Powdered sugar, for dusting

Instructions
 

  • Prepare the Peaches: In a mixing bowl, combine diced peaches, lemon juice, cinnamon, and nutmeg. Set aside to allow the flavors to meld while you prepare the dough.
  • Make the Dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Create a well in the center and pour in the melted butter, whole milk, and vanilla extract. Mix until just combined; do not overmix.
  • Form the Cruffins: Lightly flour your work surface and roll the dough out into a rectangle (about ¼ inch thick). Cut the dough into long strips (about 3 inches wide).
  • Layer the Filling: Spread a thin layer of the peach mixture evenly across the strips of dough. Sprinkle a little brown sugar on top of the peaches for added sweetness.
  • Roll the Cruffins: Carefully roll each strip into a tight cylinder, then coil the cylinder into a spiral and tuck the end underneath. Place each cruffin in a greased muffin tin, with the spiral side facing up. Repeat with all strips of dough and filling.
  • Chill the Cruffins: Wrap the muffin tin with plastic wrap and refrigerate for at least 30 minutes. This helps the layers puff up during baking.
  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Bake: Remove the cruffins from the refrigerator. Brush the tops with the beaten egg to give them a golden color while baking. Bake for 20-25 minutes or until golden brown and puffed.
  • Cool and Serve: Allow the cruffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

Serve the cruffins on a rustic wooden board, with a small dish of fresh peach slices or a scoop of whipped cream on the side for an added touch.
Keyword cruffins, dessert, peach