What's the difference between a muffin and a cruffin?

A muffin is typically a quick bread, made with a batter and a tender, cake-like crumb. A Peach Pie Cruffin , however, is made from a laminated dough, similar to a croissant, giving it dozens of buttery, flaky layers, yet it's baked in a muffin tin for that classic muffin shape.

What is the difference between a croissant and a cruffin?

While both feature laminated dough, a croissant is usually crescent-shaped and baked to be light and airy throughout. A Peach Pie Cruffin is baked in a muffin tin, which gives it a more structured, taller shape, often with crispier edges, while still retaining the signature flaky layers of a croissant.

What is the best thickener for peach pie?

For Peach Pie Cruffins (and most peach pies!), I find cornstarch to be the best thickener. It creates a beautifully clear, glossy filling that holds its shape without becoming gummy. Tapioca starch is another excellent option.

What's the difference between a peach cobbler and a peach pie?

A peach pie typically has a top and bottom crust made from pastry dough, encasing the peach filling. A peach cobbler, on the other hand, usually has a fruit filling topped with a biscuit-like dough or a dropped cake-like topping, often baked in a deeper dish.

Is peach cobbler better with fresh or canned peaches?

While canned peaches can work in a pinch, fresh, ripe peaches truly make a peach cobbler (and these Peach Pie Cruffins !) sing. Fresh peaches offer superior flavor, texture, and aroma that canned just can't quite match.

Best Peach Pie Cruffins – Sweet & Simple

Description

These Peach Pie Cruffins are your new favorite flaky, fruity dessert – or a delightful breakfast! They beautifully combine the buttery flakiness of a croissant with the sweet, comforting embrace of a peach pie, creating an impressive yet surprisingly simple treat perfect for wowing any crowd.

Ingredients

For the Dough:

All-purpose flour

Granulated sugar

Active dry yeast

Warm milk

Unsalted butter (cold, cubed)

Egg

Salt

For the Filling:

Fresh ripe peaches (peeled and sliced, or thawed/drained if using frozen/canned)

Granulated sugar

Cornstarch

Lemon juice

Ground cinnamon

Pinch of nutmeg

Vanilla extract

Instructions

Prepare the Dough: In a large bowl, whisk together warm milk, yeast, and a pinch of sugar. Let sit for 5 minutes until foamy. Add remaining dough ingredients (except cold butter) and mix until shaggy. Knead briefly until smooth. Cover and let rise in a warm spot for about 1 hour, or until doubled.
Make the Peach Filling: While dough rises, combine sliced peaches, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and vanilla extract in a bowl. Toss gently to coat and set aside.
Laminate the Dough: Gently punch down risen dough. Roll into a large 1/4-inch thick rectangle. Arrange cold butter cubes over two-thirds of the dough. Fold unbuttered third over the middle, then fold the other buttered third over that (like a letter). Rotate 90 degrees, re-roll, and repeat folding two more times.
Chill and Shape: Wrap laminated dough tightly and chill for at least 30 minutes. Once chilled, roll into a large 1/8-inch thick rectangle. Slice dough into 1-inch wide strips.
Fill and Roll: Spoon a small amount of peach filling onto one end of each dough strip. Gently roll the strip into a spiral, tucking the end underneath. Place each spiral into a greased muffin tin cup.
Second Rise: Cover muffin tin loosely and let cruffins rise again in a warm spot for 30-45 minutes, or until visibly puffy.
Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown and puffed up.
Cool: Let cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.
Glaze: Whisk sugar + cream, drizzle over warm cruffins.

Notes

Butter is Key: Always keep your butter very cold when laminating the dough for the flakiest layers. If it gets too warm, pop the dough back in the fridge for a bit.

Don’t Overfill: Be careful not to put too much peach filling in each cruffin to prevent it from oozing out excessively and making the pastry soggy. A little goes a long way!

Ripe, Firm Peaches: Choose peaches that are sweet and juicy but still firm enough to hold their shape during baking.

Second Rise Matters: Don’t skip the final proofing step! It’s essential for achieving that wonderfully light and airy cruffin texture.

Nutrition

Serving Size: 1 cruffin
Calories: 350 kcal
Sugar: 18 g
Sodium: 120 mg
Fat: 18 g
Saturated Fat: 11 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 55 mg