Our goddaughter Nikita makes dessert puffs that melt in your mouth, a sugary confection I just fall in love with. I am determined to try my hand at these bites of happiness. Why am I not surprised that it is a Smitten Kitchen find! After all, millennials love her recipes.
Its an easy dough made with the usual suspects, butter, sugar, eggs, vanilla, flour, leavenings and some nutmeg. Buttermilk adds tang. Mini muffins are topped off with a coating of butter and cinnamon sugar. These baked puffs are a joy to make and eat!
CINNAMON SUAGR PUFFS
From Smitten Kitchen
Makes 24 mini muffins
1 1/2 cup AP Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Table Salt
1/4 teaspoon ground Nutmeg
5 tablespoons room temperature Butter plus more for greasing muffin tins
1/2 cup Sugar
1 Egg
1 teaspoon Vanilla Extract
1/2 cup Buttermilk
1 tablespoon Cinnamon powder
1/2 cup Sugar
3 tablespoons Butter
Butter 24 mini muffin tins.
Whisk flour, baking powder, baking soda, salt and nutmeg in a bowl.
Heat oven to 350F/180C.
Cream butter and sugar in a stand mixer bowl, till light and creamy.
Add egg and beat well.
Add vanilla and beat till combined.
Add 1/3 of the flour mix.
Follow it by 1/2 the buttermilk. Beat well.
Add another 1/3 of the flour followed by the rest of the buttermilk.
Pour the rest of the flour in. Scrape the sides down and cream till mixed. The dough will be pretty stiff.
Spoon about 1 heaped teaspoon in each muffin tin.
Bake for 30-35 minutes till the edges are brown and a cake tester comes out clean.
Cool on a wire rack for 5 minutes.
While the muffins bake, combine sugar and cinnamon in a bowl.
Melt the butter and cool.
Have butter and cinnamon sugar handy.
Lift the muffin out of tin and dip the top in butter. Allow butter to drip off, them roll the top in sugar. Place on wire rack. Finish the other puffs in this way.
Eat them warm. Though they taste pretty good at room temperature as well.
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