These irresistible mini morsels of plain butter cake dipped in browned butter and cinnamon sugar are just the thing I needed to start my free Saturday. I honestly cannot remember when was the last Saturday I spent at home with family, cooking and baking simple homemade food for them. These warm, sugar coated puffs from Smitten Kitchen were the first thing that came to mind when I thought of baking for breakfast. After I got posted as ‘the new RMO in Gynae & Obstetrics’, I felt I had to treat myself for surviving my first week. Nothing better than having a whole batch of these beauties in your kitchen to counter all the stress and apprehension of getting used to something that is NOT General Surgery.
CINNAMON BROWN BUTTER PUFFS
For the Sugar Coating
1/2 cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter
For the Mini Puffs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/8 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup granulated sugar
1/3 cup butter, room temperature
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk or yogurt
- Preheat oven to 350°F. Butter 12 standard size or 30 miniature muffin cups or line cups with paper liners.
- For the coating, melt 6 tablespoons butter over medium heat in a small saucepan and continue to cook it.
- Stir it frequently until brown bits form on the bottom and it smells nutty. Immediately remove from heat.
- Set it aside to cool to room temperature. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside.
- For the puffs, whisk flour, baking powder, baking soda, salt and ground spices together in a medium bowl.
- In the large bowl of an electric mixer, beat softened butter and sugar together until it turns light and fluffy.
- Add egg and vanilla and beat till combined. Mix in a third of flour mixture, followed by half of buttermilk.
- Continue finishing with the flour mixture. Mix only until combined. Spoon into the prepared muffin cups.
- Fill up to 3/4 way. Bake standard sized muffins for 20 to 25 minutes and mini muffins for 12 to 14 minutes.
- When finished, muffins will feel springy to the touch. A tester inserted into the center will come out clean.
- Transfer them in their pan to a wire rack. As soon as you feel you can pick one up, reach for your first puff.
- Roll the top and upper edges in browned butter. Let any excess browned butter drip off for about a second.
- Now roll the butter-soaked cake top in the cinnamon-sugar coating and transfer the puff to wire rack to set.
- Puffs are best within hours after they are baked. Yields 9 to 12 standard muffin-size puffs or 30 mini ones.
- They can be made in advance and stored in a freezer bag. Spread the puffs on a tray and reheat until warm.
Cinnamon & Browned Butter