This is a recipe I got from my childhood best friend, college roommate, and partner in all things related to having tea parties, bingeing on whipped cream and scones, building snow forts, trying to find the source of creeks, spiking hot chocolate, climbing mountains, and other adventures of all sorts. I think she got it from her godmother, who is the ultimate hostess (she has one of those giant houses with stone lions out front, which basically means you’re required to be a good hostess).
My friend had these at a brunch hosted by her godmother, and became unbelievably obsessed with them. She was generous enough to share the recipe with me too. I made some little tweaks and changes because I can’t help it, like spicing them up, and using browned butter (because butter should almost always be browned in these types of cases). They’re kind of a hybrid of spice cake, muffins, and cinnamon sugar donut holes…so what’s not to love?! Plus they’re remarkably quick and easy. And, I must admit, I take odd enjoyment in eating anything called a puff. —fiveandspice
Test Kitchen Notes
These puffs are like the best doughnut holes you’ve ever eaten. Cakey and light, with crisp edges and a crunchy blanket of cinnamon sugar, they’re gently spiced, with a murmur of orange zest in the background. Brown butter gives them an especially rich, nutty flavor. Don’t skip the quick dip in melted butter before you roll them in the sugar—and make sure to enjoy these while they’re still warm! – A&M —The Editors
Your Best Holiday Breakfast II
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Cinnamon Sugar Breakfast Puffs
- Breakfast puffs
large egg, at room temperature
1 1/2 cups
all purpose flour
1 1/2 teaspoons
whole milk, at room temperature
- Cinnamon-sugar coating
- In a heavy bottomed pan, heat the 1/3 cup butter, and cook over medium-high heat, stirring frequently, until browned and nutty smelling. Pour into a mixing bowl and allow to cool completely to room temperature.
- Preheat your oven to 350F. Grease and lightly flour a 12 cup muffin tin.
- Add the sugar and egg to the cooled butter. Beat with an electric mixer until all creamed together, lightened in color, and fluffy (about 5 minutes).
- In a separate little bowl, combine the flour, baking powder, salt, spices, and zest. Add the dry ingredients in increments to the butter-sugar mixture, alternating with the milk and beating until fully combined after each addition.
- Divide the batter evenly into the cups of the muffin tin. Pop into the oven and bake until golden brown and fragrant, about 20-25 minutes.
- While the puffs are puffing, put the melted butter in one shallow bowl and combine the sugar and cinnamon in another one. When the puffs come out of the oven, use a knife to gently pop them all out of the muffin tin.
- One by one, dip each puff in the melted butter—get it all over it—then roll it in the cinnamon sugar. Transfer it to some lovely, festive serving platter, and continue until you have rolled all of the puffs. Serve warm—they are by faaaaar the best when they are still warm—with coffee, and mimosas, and other goodies.