Think flaky croissant layers hugging warm, spiced peaches, baked to golden perfection and finished with a crumbly topping or sweet glaze. These Peach Pie Cruffins combine the best elements of a croissant and a muffin in one irresistible, hand-held treat. Perfect for brunches, afternoon tea, or anytime you want a bakery-worthy bite at home.
In a small pot, stir together the peaches, brown sugar, cornstarch, cinnamon, and nutmeg (if using).
Cook over medium heat for 5–7 minutes, stirring frequently, until the mixture thickens and resembles a chunky jam. Set aside to cool.
Preheat oven to 375°F (190°C).
Lightly grease a muffin tin or line with paper cups.
Roll out the dough into a rectangle about ¼-inch thick. Cut into squares large enough to press into the muffin cups.
Gently press each dough square into the muffin tin to form a cup shape.
Spoon 1–2 tablespoons of the cooled peach mixture into each.
If using, top each with a spoonful of crumble.
Brush the tops with melted butter.
Bake for 15–20 minutes or until the pastry is puffed and golden brown.
Let cool in the tin for a few minutes before transferring to a wire rack.
Whisk together powdered sugar, milk or cream, and almond extract until smooth.
Drizzle over the cooled cruffins.
Top with a dusting of cinnamon or chopped nuts if desired.
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