A delightful pastry combining the flavors of peach pie and the flaky goodness of a cruffin.
Ingredients
Scale:
2 ½ cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter (cold)
½ cup milk
1 teaspoon vanilla extract
2 cups fresh peaches (peeled and diced)
1 teaspoon cinnamon
¼ cup brown sugar
1 egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C). Prepare a muffin tin by greasing it lightly with butter or cooking spray.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure there are no lumps for even mixing.
Cut cold butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
Pour in the milk and vanilla extract, stirring until just combined. Do not overmix; a few flour streaks are okay.
Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Roll it out into a rectangle about 1/4 inch thick.
Sprinkle a generous layer of brown sugar and cinnamon over the dough.
Spread the diced peaches evenly over the dough. Roll the dough tightly from one end to the other to create a log.
Slice the log into 12 equal pieces and place each piece cut-side up into the prepared muffin tin.
Brush the tops with the beaten egg for a golden finish. Bake in the preheated oven for 20-25 minutes or until golden brown.
Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
