So, these have been one of my favorite snacks/breakfast foods since back in elementary school. I can remember my mom making these for me, and learning to make them on my own has been a weird thing for me. Because, on the one hand, awesome grown-up independentness. On the other hand, I still kind of want to have my mom be the one making these. (Growing up, kids. It’s a weird thing to think about, especially when you’re a touch drunk and coming up on your 25th.)
Nostalgia or not, though, these puffs are absolutely sweet, decadent, and all sorts of fantastic. The recipe I’m giving is for the doubled recipe, which gave me 15 full-sized puffs.
- 3 c flour
- 3 t baking powder
- 1 t baking soda
- .5 t nutmeg
- 2/3 c butter, at room temperature (appx 11 T)
- 1 c white sugar
- 2 large eggs
- 2 t vanilla extract
- 1 c buttermilk
- 6 T butter
- 1 T cinnamon
- 2/3 c white sugar
Whisk your flour, baking powder and soda, and nutmeg together in one bowl. Cream your butter and sugar together in a separate larger bowl, and then add your egg and vanilla and mix until combined. Add a third of the flour mixture, followed by a half of the buttermilk, alternating as you blend them in and then finishing with the flour mixture, until combined. Preheat your oven to 350 (mine was at 325 because it runs hot).
Scoop your dough into a muffin pan, filling the cups about 4/5ths of the way (see pic 2 for reference), which gives you the perfect dome on the puffs. Bake for appx 25 minutes, until golden brown and puffed up like in picture 4.
While your puffs bake, melt your butter for the coating in a small pot, over medium heat, until the butter’s melted. If you want to go for browned butter, cook a little longer, stirring frequently, until you get brown bits on the bottom, and it smells nutty. Mine went a bit longer than it should’ve (see pic 3), but it still worked great. Mix together the cinnamon and sugar in a small bowl or shallow dish, and set aside.
As soon as your puffs are done and have had time to cool, dip in the browned butter, and then in the cinnamon sugar to coat.
These are best eaten warm, but they still hold up very well even if not warm. Just try not to eat them all at once.