Cinnamon Brown Butter Breakfast Puffs
Total Time
Approximately 35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
9-12 muffin-size puffs
- 2/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup granulated sugar
- 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature, plus extra for greasing muffin cups
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 350°F. Butter 12 standard size or 30 miniature muffin cups, or line cups with paper liners.
Step 2
Prepare coatings: In a small saucepan, melt 6 tablespoons butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty. Remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside as well.
Step 3
Prepare puffs: Whisk flour, baking powder, baking soda, salt, and nutmeg together in a medium bowl and set aside.
Step 4
In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined.
Step 5
Mix in 1/3 of the flour mixture, followed by 1/2 of the buttermilk, repeating again and finishing with the flour mixture. Mix only until combined.
Step 6
Spoon into prepared muffin cups, filling only 3/4 of the way. Bake standard-sized muffins for 20 to 25 minutes and miniature muffins for 12 to 14 minutes.
Step 7
When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.
Step 8
As soon as you feel you’re able to pick one up, roll the top and upper edges in the browned butter. Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar. Transfer puff to wire rack to set.
Step 9
Save recipe for the next time?
Chef's notes
Puffs are best within hours after they are baked. They can be made in advance and stored in a freezer bag until needed. Simply spread them out on a baking tray and reheat them until warm in the oven.
For an even more indulgent, doughnut-like puff, make an extra two tablespoons of the browned butter and roll the whole puff in it and the cinnamon sugar.
