Heavenly Peach Pie Cruffins

Every summer, she would slice ripe peaches straight from the orchard, their syrupy sweetness dripping down her fingers as she dropped them into pies or simmered them into jam.

That sun-soaked memory inspired me to create something a little different this time: peach pie cruffins. Cruffins are a playful marriage between croissants and muffins, but with a peachy twist, they capture the comfort of pie and the charm of a bakery pastry.

The first time I baked them, I underestimated how fragrant they’d be halfway through the bake, my entire kitchen smelled like warm cinnamon sugar and buttery croissants. I couldn’t resist peeking into the oven as the cruffins puffed up, their golden edges curling with sticky peach preserves peeking through. Pulling them out was pure joy: they looked bakery-worthy, but the recipe was shockingly simple.

And when I drizzled icing over the warm tops, I knew these cruffins were going to become a staple in my kitchen. They’re nostalgic yet new, indulgent but approachable. Every bite is soft, gooey, peach-filled perfection.

Short Description

Flaky, buttery croissant dough swirled with cinnamon-spiced peach preserves, baked into muffin form, and topped with creamy icing. These peach pie cruffins are easy to make, absolutely gorgeous, and taste like summer in pastry form.

Key Ingredients

For the dough:

• 3 cans refrigerated crescent dough (8 ounces each)

For the peach filling:

• 1 cup peach preserves (organic recommended)
• 1 teaspoon ground cinnamon

For the icing:

• ½ cup powdered sugar
• 3 tablespoons heavy whipping cream

Tools Needed

• Muffin tin
• Mixing bowls
• Whisk
• Sharp knife
• Wire cooling rack

Cooking Instructions

Step 1: Preheat and Prepare
Preheat oven to 375°F (190°C). Grease or line a muffin tin for easy cleanup.

Step 2: Mix the Peach Filling
In a bowl, stir peach preserves with cinnamon until smooth. Use organic preserves if possible for richer flavor.

Step 3: Prep the Dough
Unroll crescent dough and press seams to form rectangles. Spread about ⅓ cup peach mixture over each rectangle.

Step 4: Roll and Slice
Roll each rectangle into a log. Cut each log in half, then slice lengthwise to create strips. Twist strips and roll into spirals.

Step 5: Bake to Perfection
Place spirals in muffin tin. Bake 18–20 minutes until puffed and golden brown. If edges brown too quickly, tent with foil.

Step 6: Ice and Serve
Whisk powdered sugar with cream until smooth. Drizzle over warm cruffins. Cool on a wire rack before serving.

Why You’ll Love This Recipe

Flaky layers with gooey peach filling

Easy shortcut using crescent dough

Gorgeous bakery-style presentation

Ready in under 40 minutes

Perfect for brunch, dessert, or gifting

Mistakes to Avoid & Solutions

Mistake 1: Dough sticking to the counter.
Solution: Lightly flour your surface before rolling.

Mistake 2: Overfilling with preserves.
Solution: Stick to ⅓ cup per rectangle, otherwise it will leak out.

Mistake 3: Undercooked centers.
Solution: Check with a toothpick. If dough is still raw, bake 3–5 more minutes.

Mistake 4: Difficult removal from muffin tin.
Solution: Use liners or grease well, and let them cool 5 minutes before loosening edges with a knife.

Mistake 5: Runny icing.
Solution: Add more powdered sugar, 1 tablespoon at a time, until thick enough to drizzle.

Serving and Pairing Suggestions

Serve warm with coffee or tea at breakfast.

Pair with vanilla ice cream for dessert.

For brunch, place them on a tiered platter with fresh fruit for a stunning centerpiece.

Storage and Reheating Tips

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5.

Reheat in a 300°F oven for 5–7 minutes until warm and crisp. Avoid microwaving, as it makes them soggy.

FAQs

1. Can I use fresh peaches instead of preserves?
Yes, cook diced peaches with a little sugar until thickened, then cool before spreading.

2. Can I freeze cruffins?
Absolutely. Wrap individually in foil and freeze up to 2 months. Reheat in the oven.

3. Do I need to use crescent dough, or can I use puff pastry?
Puff pastry works too, but bake times may vary. Keep an eye on them.

4. How do I keep the layers from unraveling?
Make sure the spirals are tucked snugly into the muffin tin before baking.

5. Can I make these ahead of time?
Yes, assemble up to Step 4, refrigerate overnight, and bake fresh the next morning.

Tips & Tricks

Chill dough briefly before twisting for neater spirals.

For a flavor boost, sprinkle a little brown sugar inside before rolling.

Add chopped pecans or almonds to the filling for crunch.

Drizzle icing while still slightly warm so it seeps into the layers.

Dust with powdered sugar for a café-style finish.

Recipe Variations

Savory Cruffins: Skip the preserves, fill with pesto and cheese, and bake the same way.

Spiced Apple Cruffins: Replace peach preserves with apple butter and add extra cinnamon.

Berry Cruffins: Use raspberry or blueberry preserves with lemon zest in the filling.

Tropical Cruffins: Swap peach for mango preserves and add shredded coconut.

Chocolate Peach Cruffins: Add a layer of Nutella under the peach filling for a decadent twist.

Final Thoughts

Peach pie cruffins are my new favorite treat because they strike that perfect balance of nostalgic comfort and playful creativity. They’re a little messy to make, but that’s part of the fun you’ll end up with sticky fingers, buttery counters, and the most heavenly aroma filling your home.

They’ve quickly become my go-to when I want something impressive but low-effort, and friends always ask for the recipe after one bite. I find them especially lovely in the morning with coffee, but they’re equally good as a dessert with ice cream. If you’re looking for a recipe that makes you feel like a pastry chef without hours of work, these cruffins are it. Trust me: one batch won’t last long.