Peach Pie Cruffins
Delightful treats that combine the flavors of peach pie with the fluffy texture of a muffin, all wrapped in flaky, buttery pastry.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, melted Let it cool slightly before use.
- 1/2 cup milk Can substitute with dairy-free milk.
- 1 teaspoon vanilla extract
- 1 egg for egg wash Can be replaced with a non-dairy milk mixture for vegan option.
Filling
- 1 cup diced peaches (fresh or canned)
Instructions
Preparation
- Start by gathering all your ingredients.
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
Mixing Dough
- In a large bowl, mix the dry ingredients (flour, sugar, baking powder, salt, cinnamon) until well combined.
- In a separate bowl, whisk together the melted butter, milk, vanilla extract, and egg.
- Pour the wet mixture into the dry ingredients and stir until just combined.
Forming Cruffins
- Roll out the dough into a rectangle about 1/4 inch thick.
- Cut the dough into strips using a pizza cutter or sharp knife.
- Layer the strips in each muffin cup, twisting them into spiral shapes.
Baking
- Carefully fill each cup with the peach batter.
- Bake for about 20-25 minutes, or until golden brown.
Serving
- Allow the cruffins to cool slightly before transferring them to a wire rack.
- Serve warm for a delightful experience.
Notes
Store leftover cruffins in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat in the oven.