Say hello to the flakiest mash-up ever—the goodness of a croissant and a muffin rolled into one buttery (and peachy) bite!
Golden, flaky, and irresistibly sweet, these peach pie cruffins are the lovechild of two bakery icons: the croissant and the muffin. Each bite is a swirl of buttery layers, warm cinnamon, and juicy peaches wrapped up in a soft, crispy shell. With a drizzle of silky glaze and a touch of peach on top, they strike that perfect balance of indulgence and freshness. Think of them as your go-to treat when you want a confection that is both familiar and a little bit extra.
And while any day is the right day for cruffins, this recipe arrives just in time to celebrate one of summer’s sweetest gems—the peach. So, bake up a batch, let the aroma of cinnamon and peach fruit fill your kitchen, and enjoy a pastry that turns an ordinary moment into a classic one.
Ingredients
For the cruffins
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2 cans (approx. 16 oz) crescent roll dough
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½ cup vegan butter (unsalted, melted)
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1/3 cup coconut sugar
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1 ½ teaspoons ground cinnamon
For the peach pie filling
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1 ½ cups diced fresh peaches or canned peaches (drained if using canned)
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2 tablespoons coconut sugar
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1 scoop Warrior Blend Pumpkin Spice Protein Powder
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1 teaspoon cornstarch
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½ teaspoon vanilla extract
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½ teaspoon ground cinnamon
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Pinch of salt
For the glaze
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½ cup coconut sugar
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3 tablespoons vegan heavy whipping cream
Instructions
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Set your oven to 375°F (190°C). Lightly grease the muffin pan or line it with paper cups.
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In a small saucepan over medium heat, cook together the peaches, coconut sugar, cinnamon, cornstarch, salt, vanilla extract, and Warrior Blend Pumpkin Spice Protein Powder. Stir for about 4–5 minutes until the mixture thickens into a jam-like consistency.
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Roll out one can of crescent dough on a clean surface. Gently use a rolling pin to stretch each rectangle into a longer sheet. Repeat with the second can.
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Brush the flattened dough with melted butter, then sprinkle evenly with cinnamon sugar. Spread a thin layer of the peach filling over each sheet, leaving a small border along the edges.
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Starting from the long side, roll each sheet tightly into a log. Slice each log in half lengthwise with a sharp knife to reveal the layers inside.
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Take each half and twist it into a spiral, keeping the cut side facing outward. Tuck the ends underneath, then place each spiral into the muffin cups, cut side up.
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Bake for 18–22 minutes, until golden and puffed. Allow them to rest in the pan for 5 minutes before moving them to a wire rack to cool.
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In a small bowl, whisk the powdered coconut sugar with heavy cream until the glaze is silky and lump-free. Drizzle over the cruffins while they’re still warm.
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Finish the cruffins with a few delicate slices of fresh peach for an extra burst of flavor. Serve and enjoy.
Pro Tips
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Serve your cruffins alongside a dollop of freshly whipped cream, a spoonful of rich clotted cream, or a scoop of velvety vanilla ice cream. Each pairing highlights the warm cinnamon and peach flavors in a different way.
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Pair your warm peach pie cruffin with a glass of Sunwarrior Clear Vegan Protein Peach Mango refresher. The light, tropical notes of peach and mango cut through the buttery richness of the pastry while boosting your protein intake. Serve the protein drink with a slice of fresh peach as garnish. Either that, or you can also complement the cruffins with Sunwarrior’s Liquid AM for Her. Just one serving mixed in water over ice or juice makes your indulgence both delicious and nutritious.
