Peach Pie Cruffins Recipe

Peach pie cruffins are the ultimate fusion of buttery croissants and warm, fruity pie. I roll flaky dough with a sweet peach filling, bake them in a muffin tin until golden and crisp, then finish with a dusting of cinnamon sugar. The result? A soft, layered pastry that tastes just like peach pie—but in a fun, hand-held muffin shape.

Why You’ll Love This Recipe

I love how easy and impressive these cruffins are. They look bakery-worthy but come together with simple ingredients and minimal effort. The juicy peach filling adds a burst of summer flavor, while the cruffin’s flaky layers give the perfect bite. Whether I serve them warm for breakfast or as a cozy dessert, they’re always a hit with family and friends.

Ingredients

(Here’s a tip: Check out 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)

• Granulated sugar

• Brown sugar

• Ground cinnamon

• Ground nutmeg (optional)

• Unsalted butter (melted)

• All-purpose flour (for dusting)

• Cinnamon sugar (for topping)

Directions

1. I preheat the oven to 375°F (190°C) and grease a standard muffin tin.

2. I roll out the crescent dough or puff pastry on a floured surface into a rectangle, pressing seams together if using crescent rolls.

3. In a bowl, I mix diced peaches with granulated sugar, brown sugar, cinnamon, and nutmeg.

4. I spread the peach mixture evenly over the dough, leaving a small border.

5. I roll the dough up tightly from the long side into a log, then slice it in half lengthwise to expose the layers.

6. I twist each half into a spiral and roll it into a bun shape, then place it into a muffin cup, cut side up.

7. I brush the tops with melted butter and bake for 20–25 minutes, or until puffed and golden.

8. Once slightly cooled, I roll or sprinkle the tops with cinnamon sugar and serve warm or at room temperature.

Servings and timing

This recipe makes 6 to 8 cruffins depending on how I roll and cut the dough. Prep time is about 15 minutes, and baking takes around 25 minutes. I let them cool for 10 minutes before removing from the tin.

Variations

Sometimes I add a dollop of cream cheese to the filling for extra richness. I’ve also swapped the peaches for apples, berries, or even spiced pears depending on the season. For a glazed version, I whisk powdered sugar with milk and drizzle over the tops once cooled. If I want to make it more indulgent, I sprinkle a few chopped nuts or crumble topping over the filling before rolling.

Storage/Reheating

I store leftover cruffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I pop them in a 300°F oven for 5–7 minutes or microwave for 10–15 seconds. They’re best enjoyed warm, when the layers are still flaky and the filling is tender.

FAQs

Can I use fresh peaches instead of canned?

Yes, I chop and peel fresh peaches and cook them slightly if they’re too firm. They add an even fresher, juicier flavor.

Can I make these ahead of time?

I prepare them and refrigerate unbaked cruffins overnight, then bake them fresh in the morning. It’s a great way to save time.

Do I have to cut the dough and twist it?

Cutting and twisting helps expose the layers and gives the cruffins that signature swirled look. I highly recommend it for the best texture and appearance.

Can I freeze peach pie cruffins?

Yes, I freeze them after baking and cooling completely. When I’m ready to serve, I reheat them in the oven until warm and crisp again.

What if I don’t have cinnamon sugar?

I simply mix a few tablespoons of granulated sugar with about 1/2 teaspoon of cinnamon—it’s quick and works perfectly.

Conclusion

Peach pie cruffins are the perfect blend of classic comfort and playful presentation. I love how they combine the flavors of a traditional peach pie with the texture and beauty of a cruffin. They’re simple, satisfying, and guaranteed to impress. Whether I serve them for brunch, dessert, or a sweet snack, they never last long.

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