Cinnamon Sugar Breakfast Puffs
The ingredients: flour, cinnamon, ginger, allspice, nutmeg, cloves, orange zest, sugar, baking powder, butter, milk and egg.
Baking powder makes the puffs "puff."
The puffs themselves have four different spices, but not too much of any of them.
Zesting an orange for the batter.
Amanda, deep in concentration, butters the muffin tin.
The batter starts with brown butter, which you should cool a little before adding the other ingredients.
Creaming the melted butter with sugar and eggs.
Why so cheerful? We rarely get to use the hand blender (it often gets overlooked, tucked into a low cupboard).
Adding the dry ingredients, in stages.
And alternating with splashes of milk.
You don't want too much batter in each muffin cup -- a few tablespoons at most.
Golden and pillowy, the puffs emerge from the oven, and we flip them out while they're still warm using a sharp knife.
We found that piercing the bottoms with a sharp fork worked well for dipping the hot puffs in the melted butter.
Teamwork.
Breakfast is served!
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A&M say: 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
fiveandspice says: This is a recipe I got from my childhood best friend, college roommate, and partner in all things related to having tea parties, binging 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.
Makes 12
The Breakfast Puffs
- 1/3 cup unsalted butter
- 1/2 cup sugar
- 1 large egg, at room temperature
- 1 1/2 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 pinch ground cloves
- 1 pinch ground ginger
- 1 teaspoon orange zest
- 1/2 cup whole milk, at room temperature
Cinnamon-sugar coating
- 6 tablespoons butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 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.
- 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 well 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.
- Your Best Holiday Breakfast II Contest Winner!









9 days ago cate
these were terrific! thanks for making our V-Day morning very tasty. (and i'm wondering why i only brought one to work with me...)
9 days ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Awesome!! Happy Valentine's Day to you!
12 days ago sel et poivre
Finally made these for my afternoon tea. So light and airy. I did however cut down the (brown raw) sugar to 80g (sorry, metric works best for me) and browned the butter yet again before dipping them in the cinnamon-sugar mix. So so good! Thanks!
11 days ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Mmm, the more brown butter, the better, eh?! :)
2 months ago borntobeworn
I made these this morning and they are great. The next time, I think I'll just brush the tops with butter and sprinkle on the sugar/cinnamon since they are a little too sweet for us for breakfast.
23 days ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Sounds like a great idea.
2 months ago LULULAND
HI THERE,JUST MADE THESE THIS MORNING.VERY GOOD! I DID CUT DOWN THE BUTTER IN THE RECIPE TO 1/4 CUP,AND THE BUTTER THAT THEY WERE DIPPED IN TO 4T.THEY DIDN'T SUFFER MUCH! MAYBE NEXT TIME I'LL ADD MORE NUTMEG AND A LITTLE CARDAMON. THANKS FOR THE RECIPE!
2 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Awesome! Thanks for letting me know.
2 months ago peicook
Hope this is not an FAQ, but are they freezable?
2 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
They do freeze well. But, freeze them without having dipped them in butter and cinnamon-sugar. Then, when you're ready to serve, rewarm them gently in the oven and do the dipping then, so they're freshly dipped and have a nice texture!
4 months ago shiftins
MMMMmmm cinnamon for breakfast! takes me back to when I used to eat cinnamon toast crunch.
4 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Hehe, you were one of those kids I was totally jealous of then! We mostly ate flatbread with cheese for breakfast!
21 days ago Kitchen Butterfly
I dont think you missed much. I got my kids cinnamon toast crunch just before I went away on a trip, I came back to see they'd polished off half a huge box....and when I tasted some, I knew why they loved them - pure sugar overload. Flatbread and cheese is way to go! Thank your mum and dad.
21 days ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
I do thank them. I feel lucky that I have a preference for light, savory breakfasts on the whole, though every weekend I do seem to concoct some fun, not at all traditional breakfast, just to keep things interesting!
5 months ago amanda
Amanda is a co-founder of Food52.
Just made these for a late breakfast on this rainy, chilly morning in Brooklyn. Family very happy and full!
5 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
There's nothing so lovely as a happy and full family! Glad you guys enjoyed them. :)
5 months ago clementinebakes
These are tasty! All the butter makes them very rich- they're perfect with a french press of coffee. My sweets-loving husband ate 3 1/2 before I realized what he'd done.
5 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Yay! Glad they went over so well!
5 months ago triedntrue
yum. can't wait to try! This recipe reminds me of a breakfast treat, "dirt bombs" I had in Cape Cod from the Cottage Street Bakery in Orleans. They melt in your mouth.
5 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Love the name "dirt bombs!" So catchy. Hope you enjoy these!
6 months ago Hot Mamma
I hope this recipe is as easy as it seems, can't wait to try it!!
6 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
I hope it works well for you too!
6 months ago Hot Mamma
I hope this recipe is as easy as it seems, can't wait to try it!!
6 months ago Hot Mamma
I hope this recipe is as easy as it seems, can't wait to try it!!
6 months ago Hot Mamma
I hope this recipe is as easy as it seems, can't wait to try it!!
6 months ago Hot Mamma
I hope this recipe is as easy as it seems, can't wait to try it!!
6 months ago Hot Mamma
I hope this recipe is as easy as it seems, can't wait to try it!!
6 months ago Hot Mamma
I hope this recipe is as easy as it seems, can't wait to try it!!
6 months ago Hot Mamma
I hope this recipe is as easy as it seems, can't wait to try it!!
9 months ago MWetzel
Making these for my sons last day of High School/First Day of the rest of his life. Way To Go CAMO my doughnut lover : P
9 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Huge congratulations to your son!!!!!! What an exciting time of life! And, there may be truly no better way to start it off than with a celebratory donut muffin! :)
8 months ago MWetzel
My son Camo gave these a thumbs up. Are we able to post photos on Foo52?
10 months ago orlenda
OMG these sound amazing! cant wait to try them!
10 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Enjoy! :)
11 months ago Kitchen Butterfly
Better on day 2, and no warming required. We just kept them in a container with a lid and they were fine.