Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 6–8 ripe peaches, peeled and sliced
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- ½ teaspoon ground cinnamon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners. Cream together the softened butter and ½ cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Step 3: In a medium bowl, combine the sliced peaches, ¾ cup sugar, cornstarch, lemon juice, and cinnamon. Gently toss to coat the peaches evenly.
- Step 4: Fill each muffin liner about halfway with the cruffin batter. Top each with a spoonful of the peach mixture.
- Step 5: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Store leftover peach pie cruffins in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.
- For a warm, gooey treat, reheat individual cruffins in the microwave for 15-20 seconds, or bake them in a preheated oven at 350°F (175°C) for 5-7 minutes.
- Serve these delightful cruffins slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent touch.
- To prevent soggy cruffins, ensure your peaches are well-drained before adding them to the batter; gently pressing them in a sieve helps remove excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American