Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ½ cup peach jam or preserves
- 2 ripe peaches, peeled and sliced
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 1 tablespoon milk (optional, for brushing)
Instructions
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cut in the cold butter until coarse crumbs form. Stir in vanilla extract and set aside.
- Mix sliced peaches with cinnamon and sugar. Spread peach jam in muffin cups or on dough, then layer with peaches.
- Roll dough into a rectangle about ¼ inch thick. Spread remaining peach jam over the dough. Roll into a log and cut into 8 slices.
- Place slices into greased muffin tin, cut side up. Brush with egg wash and milk. Bake at 375°F (190°C) for 20-25 minutes until golden brown and puffy.
Notes
- Ensure peaches are ripe for maximum flavor. Fresh peaches are preferred, but canned peaches work if drained thoroughly.
- For a gluten-free version, substitute all-purpose flour with gluten-free baking flour blend.
- Reheat leftovers in oven or air fryer to preserve crispiness.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cruffin
- Calories: 210 kcal Kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg