Serves a Crowd

Cinnamon Sugar Breakfast Puffs

Name: Cinnamon Sugar Breakfast Puffs
Prep time: 40 min
Cook time: 40 min
Yield: Makes 12 puffs
Cuisine: American
Ingredients: 1/3 cup unsalted butter; 1/2 cup sugar; 1 large egg, at room temperature; 1 1/2 cups all purpose flour; 1 1/2 teaspoons 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; 6 tablespoons butter, melted; 1/2 cup granulated sugar; 1 teaspoon ground cinnamon

by: fiveandspice

November 19, 2011

10 Ratings

Photo by James Ransom

Prep time 40 minutes
Cook time 40 minutes
Makes 12 puffs

Jump to Recipe

Author Notes

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

Test Kitchen-Approved
Your Best Holiday Breakfast II Contest Winner

What You'll Need

Watch This Recipe

Cinnamon Sugar Breakfast Puffs

Ingredients

Cinnamon-sugar coating
6 tablespoons butter, melted
¹/₂ cup granulated sugar
1 teaspoon ground cinnamon

Directions

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.

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316 Reviews

Andrea Y. May 8, 2021

I just made these after having the recipe saved for years - they did NOT disappoint! Really delicious little things. Keeper! Followed the directions except for bringing up everything to room temp - didn't want to wait an extra hour in the morning to make my milk room temp.

Liz W. January 31, 2021

I grew up with these and heard stories of my aunt bribing my dad and my uncles with these as kids. Even as teenagers that liked sleeping in, my brother and I would drag ourselves out of bed early for these delightful treats. We always called them French Breakfast Puffs and they didn't have orange zest, but that is an interesting idea!

Melanie April 19, 2020

I've been wanting to make these for ages, and finally did so this morning. The key to the "puff" is the full five minutes of beating the cooled butter, sugar, and room temperature egg. On a Sunday morning, it's tempting to rush through the process, but don't. These did not disappoint. I ate the first one I dipped and rolled in cinnamon sugar - sublime! Added extra cinnamon to the batter and rolling sugar and increased the other spices a bit as well. Can't wait for my sweetie to wake up and try these; he loves cinnamon! I like other reviewer's ideas about preparing these the night before; I'll try that next time. Thanks for resurrecting this lovely recipe.

Little P. September 7, 2019

I just made these. They were DELICIOUS!! I made double the recipe in order to get 24 but I ended up with only 16. That made me sad. Other than that.. I will definitely make again!!

Joanne February 3, 2019

This is an old recipe from the Betty Crocker Cook Book called French Breakfast Puffs. It’s a fabulous treat that can be enjoyed both warm or at room temperature. The best is to reheat in microwave with a little butter. Yummy!

Laura E. November 4, 2018

My youngest daughter helped me make these puffs this morning (after talking about the recipe for the last two days), and they were great - tender, cakey, and light. The crisp, sugary exterior made us think of the best homemade doughnut holes. These may just be our new weekend standby.

Emily H. October 15, 2018

Absolutely lovely. Thank you for sharing.

margaret July 1, 2018

I smiled when I saw this recipe! I discovered these French Breakfast Puffs from a Better Homes and Gardens Complete Step by Step cookbook i bought at a garage sale in LA in the mid 80s - and I've been making them to everyone's delight since! One suggestion, add a 1/4 tsp of cocoa powder to the cinnamon -sugar topping - it's perfect!

sarisa February 13, 2018

I just made these and they were perfect!! Definitely a keeper.

ReneP. January 28, 2018

I've been making a variation of this recipe since the early 80's, when I learned the recipe in a jr. high cooking class. They were called "French doughnuts" then. That recipe didn't call for the orange zest, but just about everything else is the same. These wonderfully buttery, cinnamon-encrusted, spiced muffins have always been a favorite of mine! I'll have to try them with the orange zest, and see if I like this updated version more than my tried-and-true recipe.

Brigitte H. January 20, 2018

Threw out the whole batch. No one liked them. The allspice, cloves and nutmeg overpowered the taste. If I made these again I’d only add the orange zest. These really are just muffins.

lsm January 12, 2018

I was very surprised at how flavorful these little puffs are. I didn't have nutmeg and cloves, so I used cinnamon and pumpkin spice. Still turned out wonderfully. Nice change from making yeasted breads. Thank you very much.

bitememore May 16, 2017

I love little bites of cinnamon like this one! My favorite is this Mini Chai Cinnamon Bun Cheesecake recipe: http://www.bitememore.com/feedme/258/mini-chai-cinnamon-bun-cheesecakes

eileen March 5, 2017

First batch rocked!!! Before I start the second batch, has anyone tried putting some chopped fruit in (that last handful of blueberries or last apple in the fridge)?

Mary-Helen S. July 28, 2016

These were so delicious! I decided to make them in a mini-muffin pan, and they made 24 adorable, 2-bite treats. I baked them for 15 minutes and almost doubled the butter/cinnamon/sugar mixture.... Perfect! I also browned the butter for the cinnamon/sugar mixture, which was delicious, but it may not have made that much difference. Also, I had no oranges, so I added 1/2 teaspoon orange oil to the batter, and it was yummy. Definite keeper recipe, especially if I can reheat them, as some of the commenters have suggested.

Sauertea July 28, 2016

I love the idea of the orange oil. I think these are fine even not reheated!

Zanzinger November 11, 2017

Was this orange essential oil?

Debbie July 28, 2016

I made these for guests and they loved them. I froze the extra, yes hard to believe there were left overs. I toss a couple in a 350 degree oven for a couple of minutes and then roll them in the butter and sugar/cinnamon and they are still wonderful.

JIN July 11, 2016

This was my first proper baking project and it came out beautifully. My husband and I absolutely loved it. I forgot to buy an orange so used a lemon instead and it was still delicious. Thank you!

Annabelle C. July 5, 2016

Yum! This looks like a decadent breakfast. Thank you :-)

sherry May 15, 2016

First time trying these and I love them! Added vanilla essence and less allspice....

Terri April 15, 2016

I've been wanting to try these for a while and got my chance today when a friend came for coffee. Yum! I changed the spices, used only a pinch of ginger and 1/2 tsp of fresh ground cardamom. Brilliant. Simple to make, too.

Sauertea February 2, 2016

My family loves these!! I make them at least two Sundays a month. They are the perfect start to morning coffee. I did add a pinch of cardoman as well.

creamtea November 2, 2015

We loved these! I finally made them today. So tender and fluffy!

Wicko September 7, 2015

We love these. Has anyone tried making them in a mini muffin tin? I'm thinking about increasing the crust to insides ratio because the crust is soooo yummy....

Toni September 7, 2015

Hi Wicko,

I make the batter days in advance and bake off whatever we need for the day. I often make mini donut muffins for my customers. Just bake for less time. I'll tell you a trick that I do to make them extra decadent and crusty. When they come out of the oven, let them cool enough to handle. Have a bowl of melted butter and a bowl of cinnamon sugar mixture. Take the muffin (with no muffin liner), roll it in the melted butter and then into the cinnamon sugar. Take your hands and keep packing the cinnamon sugar into the muffin until it sticks and keeps thickening onto the muffin. It's a little tricky as it will feel like wet sand. If you keep packing it on as if you are making a snowball, it will be thick with the "crust" and be decadent and amazing!

Wicko September 7, 2015

I will do this!

Christina H. May 16, 2015

I need to make a large quantity of these...anyone ever try to triple the recipe? Also, is there a lot lost if you make them the day before?

Karen February 25, 2015

Any chance wholewheat pastry flour or spelt flour could be used in this recipe?
Trying to stay away from AP flour, but would love these for relaxing weekend breakfasts. Thanks.

Kathy January 4, 2019

Haven’t tried ww pastry flour but I have used white whole wheat flour 1:1 with good results. Add an extra tablespoon of milk. I just brush melted butter on the top using a pastry brush and lightly dip in sugar mixture and they are plenty sweet for our taste.

Toni February 25, 2015

I am a baker with bakeries in Dallas, and these are our most popular breakfast treat. We call them Donut Muffins. I've seen many recipes for donut muffins - I think it's more about the execution than the recipe, that makes them different. I think the name "Puff" is what has thrown a lot of people off, even though you have explained that they have a cake donut texture - which is absolutely so. They don't "puff" like an airy popover, and I think that might be the expectation, seeing that your friend's recipe called them Puffs. We make the batter and refrigerate for up to 3 days. Works perfectly. Leftover muffins are fine too, just microwave for 10 secs to soften and melt the sugar/cinnamon.

Mari Y. February 25, 2015

You are absolutely right. I thought it was supposed to have the texture of raised doughnuts. Thanks for summing it up :)

basketpam February 16, 2015

IF these are something that can be made and frozen and re-heated down the road I would love to make a big batch of them for my nephew to take back to college with him as he's coming home this weekend. He shares a dorm "suite" set-up with 4 or 5 other guys so when I send something I make quite a lot. I believe two of the guys are either on the football or basketball team so I don't need to explain any further about appetite. Believe it or not, each of the guys has their OWN room (something unhead of in my day long ago in college) and share a "jack and jill" bath with one other and then they have a common area with a kitchenette and living room area for the group of them. Would it be best to make until the puff is baked but not coated with the cinnamon/sugar mixture or should I go ahead and coat them? Things like this are great when he has early morning classes and doesn't have time to run to the dining hall. Would you also suggest wrapping these individually before freezing?

fiveandspice February 19, 2015

Yes, they can be frozen and rewarmed. It's of course not quite as good as when fresh, but they do reheat quite nicely. I would say, wrap them individually in tinfoil and then put several together in a freezer bag.

Mari Y. February 9, 2015

Mine didn't rise much. It was kinda like the texture of cake doughnuts and the surface of each puff wasn't as smooth as the picture above but tasted really good. I measured everything correctly. I wonder if melted butter, egg, and milk weren't at room temperature?

fiveandspice February 19, 2015

They are about the texture of cake donuts. You do need to have everything at room temp, and you also need to make sure to beat the butter and sugar until they're really fluffy.

fiveandspice February 19, 2015

butter, sugar, *and egg*

Mari Y. February 19, 2015

I thought it would be more spongy (just by the way it looks in the picture). Next time, I will have them ready at room temp. Thanks for the wonderful recipe though :)

Haley S. January 27, 2015

Just made these this morning and I love them! My only recommendation would be to try to spread the batter over two sheets of muffin tins. Mine were almost cupcake sized and I would have preferred munchkin size.

Denise December 30, 2014

My Mother made these when I was a little girl. I helped by rolling them in the butter and then the cinnamon sugar - my fingers tasted awesome! I still make them and my cousin makes them as well. Best served warm. My Mother's recipe was from a 1950'ish Betty Crocker Cook Book. It's fun seeing them on this site. I knew my Mom was one of the original Foodies! :-) I will have to try your version fiveandspice & thanks for the memories!

Charisse L. April 24, 2015

These muffins were a Sunday family tradition for us growing up. So much so I memorized the original recipe from the Betty Crocker Cookbook. My friends call them "Duffins" and delight in making them as much as I did as still do! Glad to know someone else out there grew up on these as well!

Karen November 13, 2015

You're so right! I've been making them out of the Betty Crocker book for years! The recipe name was French Breakfast Puffs - it only used the nutmeg. The spices listed in the recipe on Food52 are an intriguing update!

Margaret December 22, 2014

Hi! I'm hoping to have these for Christmas morning but want to make tomorrow. I am wondering what will be best so the puffs are still delicious...make only the dough in advance and then bake Christmas morning? Or make the puffs in advance and then roll in butter and sugar on Christmas morning?? And depending on what you recommend please explain if freezing needs to occur or if the fridge is fine. I'll be making on a Monday and eating Thursday morning after Santa :) Thanks!!

Amanda H. December 22, 2014

I would suggest, the night before, getting the dry ingredients ready, browning the butter, having your sugar measured and eggs ready. The morning of, I'd mix them according to the recipe (shouldn't take more than 5 minutes). I wouldn't make the puffs in advance because they won't be as special. Hope this is helpful!

Trine M. December 11, 2014

They look delicious! I'm going to make them over the weekend.

Ksb December 2, 2014

We call these dirt bombs.

John November 19, 2014

Hi, I was a little surprised they didn't rise as much as I expected. I make lots of Yorkshire puddings and I can't stopping them from rising. Suggestions please.
They are nice

wanda K. November 19, 2014

I have made tese before, but misp) a"ed the recipe. Glad to have it back, as everyone loved them.

Smita L. November 19, 2014

Could you tell me an egg substitute here? I simply love this recipe but we don't use eggs in our baking (I know that may sound silly but can't change it). Can I use buttermilk or some other substitute?
Thanks in advance!
Smita

fiveandspice November 19, 2014

I don't know that much about egg substitutes, but maybe take a look at this article and see if it gives you ideas? https://food52.com/blog/11724-how-to-make-your-own-egg-replacers-for-vegan-baking#9VBTDn:ZVA

Gene P. December 15, 2014

If you have ground flax, mix 1 tablespoon of ground flax with 3 tablespoons of water to equal one egg. If you do not use eggs in baking, I strongly I recommend buying a multi-pound bag of ground flax (it keeps well). Flax is filled with protein, fiber, and omega 3 fatty acids, too. Pay attention to recipes before subbing, though, particularly recipes using coconut flour.

Babette October 6, 2014

I used to make these as a kid and they are so amazing! If you're feeling extra indulgent, pair these with a pumpkin spiced latte. Looking for other amazing eats and trends? Check out my new blog: http://babetteandbuttons.wordpress.com

Diana September 22, 2014

I tried this recipe yesterday morning. I LOVED IT!!!! And my 3.5 years old son loved it too, and asked me make it often. Thank you!

Mark X. September 9, 2014

Tried this recipe for brunch. And I honestly don't see why/how this was a contest winner: Too dense, dry, and inedible. I find most Food 52 contest winners to be winners in my kitchen as well. These breakfast "puffs" are the exception--horrible experience!

Kenzi W. September 10, 2014

Thanks so much for your feedback, Mark! We've made these multiple times and loved them, but we're happy to help you troubleshoot why yours turned out the way they did in the editors' inbox ([email protected]), or on the Hotline. In the meantime, we'll work on making sure the recipe is as clear as it can be.

fiveandspice September 10, 2014

Hi Mark, definitely really sorry they didn't turn out well for you! I've never had a problem with them being dry - they should turn out with about the consistency of a cake donut (they're just called puffs because that's what they were called in my friend's recipe I was inspired by, but they're not actually particularly puff) , so I don't know what might have happened.

Manhattan T. September 11, 2014

I've made these a jillion times and never had them turn out anything close to dry; they're always moist and flavorful. I'm a baker by profession and am exceedingly picky about the recipes I choose to repeat. This recipe is more than worthy. Perhaps you should re-try the recipe, Mark, carefully confirming your measurements? It really is fabulous time and again. I'd encourage you to give it another go.

wanda K. December 11, 2014

I've never had them turn out anything but moist and puffy! Maybe check to make sure your flour, etc, are fresh. IDK.

justrunmad August 5, 2014

Would it be possible to make these without the spices and use vanilla instead? I read another comment about there being baking soda and baking powder in the ingredients. I only see baking powder.......was the baking soda left out of the original recipe? Thanks!

fiveandspice September 10, 2014

Sorry for not replying to this sooner. I've only been sometimes receiving notifications about comments! Anyway, you could definitely use vanilla instead, I bet that would be yummy. And, the recipe just uses baking powder, no soda.

mercer July 6, 2014

Made these this morning. The only change I made was to use sour cream in place of the milk. Delicious!

Kiel M. July 6, 2014

Nice good job..I want also share my Philippines Food Recipes blog. http://philippinesfoodrecipes.wordpress.com this blog helps you how to prepare best filipino foods in easy way with no hassle. If you have suggestion or if want to know the recipe of specific filipino foods you want to prepare just let me know i will post it. I'm glad to help you. thank you.

Coco May 30, 2014

What sort of consistency should the batter have? I've made this twice and love the taste, but the puffs seemed very dense. When spooned into the muffin pan, the batter's so thick that it does not level.

Jenna M. May 25, 2014

Made these this morning in a mini muffin pan to serve up to the family and they turned our wonderfully! Decreased cooking time a little but they were perfectly sized for the kiddo and yummy!

joewho112 May 1, 2014

Could you make the dough a day ahead of time and bake them in the morning?

fiveandspice May 2, 2014

You know, I've never tried it. But, I've been reading a number of muffin recipes lately that call for resting the batter overnight in the fridge, so it might work. If you try it, let us know how it goes!

Delete M. May 9, 2014

It worked

joewho112 May 9, 2014

It worked

Kgiersch March 15, 2014

Good, but much denser than I expected. Maybe needs an extra egg?

Amanda H. March 15, 2014

They shouldn't be dense -- there's baking powder and baking soda in addition to an egg, so I'm not sure another egg is needed. Maybe cut back on the flour by 1/4 cup?

AGIRLANDAPIG February 27, 2014

I've never made doughnuts before but I've always wanted to. I'll give these a try!

Keikalani February 25, 2014

Scrumptious. I thought this was a fairly simple recipe. They were a bit larger than I would have liked and a bit heavier than donuts and the orange zest was okay, just a little bitter. My family enjoyed them and I would definitely make them again!

Lizziemac69 February 12, 2014

I have commented on this recipe before, but here in snowy Atlanta this morning, these were, once again, a HUGE hit. I have learned to prepare them partially in advance. I brown the butter the night before, and mix up the dry ingredients and set them aside. That way, when you're ready to bake them, they come together a little quicker than they would if you have to wait on the butter to cool down after browning! Definitely a TOP FIVE recipe in my book for 2013/2014!

fiveandspice February 16, 2014

Aw, thanks!

SunBunny February 11, 2014

I am so going to try these! Just for the sheer fact you don't have to heat a vat of oil up for frying them in.

naturdiva February 6, 2014

I baked these today, I'm trying to replicate the cinnamon puffs from Ladurée. these came pretty close. but I think they use concentrated cinnamon chunks? I modified the recipe, it only had almond milk(unsweetened ) earth balance "butter" instead of whole milk & unsalted butter. .i grated fresh nutmeg, allspice & cloves were also ground freshly. they were pretty awesome ! very tasty despite the changes , I'm certain they modifications saved some calories & arterial congestion , I'll definitely bake them again, my husband gave a thumbs up!!

Linda J. January 29, 2014

I dunno... I was so excited about this recupe.. But didsppointed after I baked them.

fiveandspice January 31, 2014

Sorry they weren't everything you hoped for! We all have individual tastes so there really is no way of knowing for absolute certain whether you'll like a recipe as much as others do, eh?

Virgil R. January 28, 2014

Any thoughts on whether or not this recipe would work well with a gluten free flour?

fiveandspice January 31, 2014

I imagine they would. You might need to decrease the liquid very slightly. I find that gf all-purpose mixes tend not to absorb quite as much moisture as regular ap flour.

celtkath January 27, 2014

Wow! When I taught in a very rural community I used to bake these in my wood oven to take to my 89 year old Gramma who lived in a hotel in downtown Los Angeles. I used about 1/4 t freshly grated nutmeg and about 1/4 y freshly grated ginger root, 1 1/2 C Whole Wheat pastry flour. No other flour or spices except the zest

celtkath January 27, 2014

They were fantastic. She'd take home four for the week. I always used Saigon cinnamon for the sugar topping. Thank you for the memories and replacing the long lost recipe. I'm baking these in my city oven in the morning. Think I'll try T. Kelleher's overnight method. Supposed to read 1/4 t ginger.

fiveandspice January 31, 2014

So. Cool.

Judy January 11, 2014

Made these over the holidays, delicious. Look forward to trying them again and varying the flavors. Less lemon, more vanilla and cinnamon, etc.

fiveandspice January 20, 2014

Yes, I think there's a ton of room to play with flavor variations!

Erin January 9, 2014

Delicious and the description is right on- "the best doughnut hole you've ever eaten." Note- do NOT skip the orange zest and add some vanilla bean to the cinn/sugar mix.

fiveandspice January 20, 2014

Ryan January 4, 2014

Make these this morning and they were a bit gritty. I admit to being a terrible baker (following directions isn't my strong suit), but feel a bit more milk may remedy the problem. My boys did love them!

fiveandspice January 20, 2014

Hmm, I have no idea how they would have gotten gritty. Hopefully it will go better if you try again!

Lizziemac69 December 17, 2013

This is a fabulous recipe. I have made it now three times and each time my family goes nuts! It's a little bit labor intensive for a brunch/breakfast dish, and I wonder if it would work to brown the butter the day before and then put it back in the fridge and proceed from that point in the recipe on the day of baking. Varying the spices is nice. And they are lovely re-heated for several days beyond baking!

Amanda H. December 18, 2013

Doing the butter ahead of time should work -- you'll just need to melt it without heating it much in the morning. You could also mix together the dry ingredients the night before. Thanks for your comment!

fiveandspice December 18, 2013

I agree with Amanda.

Amanda H. December 18, 2013

I realized after I posted my note that I made it sound as if it were my recipe -- sorry about that, fiveandspice! Was just trying to help!

fiveandspice December 18, 2013

Oh of course, that's what I assumed! :) I'm glad you jumped in.

Marji December 2, 2013

if you use cake flour instead of all-purpose they will be lighter and fluffier....puffs!!

fiveandspice December 18, 2013

Good idea!

Mlouise November 10, 2013

For years, when I had weekend company, I would get up at dawn to make muffins or scones. Too late, I discover that Thomas Kelleher in the Bouchon Bakery Book, recommends making muffins the day before and let them sit in the frig unbaked...who knew! It works great...worth a try with these. I will report back in a week.

fiveandspice December 18, 2013

Hope it worked well!

Jessica E. November 10, 2013

Are there any make ahead tips? Can you make these a day in advance and re-heat them before rolling in sugar?

fiveandspice December 18, 2013

Yes you can.

Mlouise November 3, 2013

This is very similar to one of the first things that I made on my own...from The Betty Crocker Cookbook For Boys and Girls! Great then and still great.

fiveandspice November 5, 2013

Some things are timeless. :)

celtkath January 27, 2014

Mlouise and Lis, Betty Crocker's French Breakfast Puffs is exactly the recipe I used from a cookbook I found in the farm house my family lived in.

Lis November 1, 2013

These have long been my family's favorite. They were in a cookbook and named 'French Breakfast Puffs.' The recipe I am familiar with never had any spices in the batter, so I simply added freshly ground nutmeg. These are a true 'cake' muffin and the simplicity of the butter-rich flavor with a dash of nutmeg is enough. I don't believe there would be any added benefit by freezing the dough- but try it what do you have to loose and perhaps everything to gain. They double well and well for smaller hands, mini-muffin pans work well. The minis also work extremely well for a party. But they are still my Daddy's favorite piping hot from the oven before the others come down and eat them all!

fiveandspice November 5, 2013

Yes! I developed this recipe based on one a friend gave me for something called French breakfast puffs. She got it from her godmother, who got it from a friend, but somewhere down the line, somebody must have had that cookbook!

beekeeper October 29, 2013

These are very good but both my husband and I liked them better plain without the cinnamon sugar topping.

fiveandspice November 5, 2013

Totally understandable! That would make them a bit lighter, too.

Brenda B. October 23, 2013

grandma favorite for company

fiveandspice November 5, 2013

Nuala October 23, 2013

I typically freeze gougere dough before baking for minimal last minute prep (scoop spoonfuls onto a cookie sheet, freeze, and throw in a ziploc). Do you think this would work with these as well?

fiveandspice November 5, 2013

I imagine it would, but I'm not totally sure. Let us know if you try it!

SweetLisa October 20, 2013

These looked so good I just had to try them but G/F as I have a wheat allergy. I subbed 210g of my home-mixed gluten free flour mix and followed the rest of ingredients and directions as written (with extra large "pinches" of the spices.) Allowing them to cool in the pan for one minute, I just finished dipping and rolling them and popped one bite into my mouth. OMG. Heaven. Light, cakey but ever so subtly dense and lightly spiced. Going into the permanent weekend breakfast rotation! Next time I will try baking them in my mini-muffin tin to serve as doughnut "holes." May take a wee bit more work to dip/roll but SO worth it! Thanks!!!

fiveandspice November 5, 2013

Glad they worked so well!

Careybeth October 3, 2013

I made these yesterday and they turned out great. Next time I will add extra nutmeg to the batter but other than that the recipe stands on its own. We actually liked them better the next day. Don't cover them too tightly though, or they will get a little soggy.

fiveandspice October 10, 2013

Glad you liked them.

Netha September 25, 2013

So easy to make, they were so delicious. i had to add a little more milk as in the batter was too thick. the cakes were too moist outside the next day i do not know if it was suppose t happen like that but ENJOYED IT!

fiveandspice October 2, 2013

Glad you liked them!

Catherine G. September 23, 2013

These look just like what I devoured yesterday at a Sunday Brunch! I was initially discouraged from thinking about creating my own, home-version because I assumed it would involve deep-frying--something I have not mastered due to fear! So, thank you for helping me re-create the delicious experience at home. And now I can park myself next to the oven with a glass of milk!
yummmmm!

fiveandspice October 2, 2013

Perfect! Happy to be of service. :)

Emily S. September 19, 2013

Unbelievably easy and super delicious.. I couldn't help but try one warm out of the oven.. but I also cannot wait to have one with some coffee this evening as I unwind from my day. Thank you for the recipe!!

fiveandspice September 23, 2013

Glad you liked them!

pattyrat August 5, 2013

Made these yesterday for Sunday morning breakfast. They were very good, if not quite what I would call "puffs." Regardless, they were fairly quick and easy to make and have a lovely spice flavor. Enjoyed a leftover with my coffee this morning, still good.

fiveandspice August 7, 2013

Thanks! And, I really have no idea why they're called puffs. The original recipe I developed them from called them puffs, and I just kind of kept the name!

Food October 14, 2013

I definitely wouldn't call these puffs either. I expected something light and fluffy. They were still good, but they were more like heavy muffins to me.

Jan M. August 5, 2013

These have been a Christmas Morning tradistion for years! I love them.

fiveandspice August 7, 2013

Nice.

Matthew R. August 2, 2013

These are fantastic, easy and quick to make. I definitely agree with the recommendation to eat them warm, out of the oven.

June August 2, 2013

So yummy. We made them with half whole wheat flour and half all purpose flour and they turned out great! We also rolled them in brown sugar for a nice little crunch!

fiveandspice August 2, 2013

Mmmm, brown sugar! Glad you guys enjoyed them!

Katie July 11, 2013

Thanks to this incredibly simple and insanely delicious recipe, I'll never get away with serving store-bought donut holes for weekend breakfasts again. This was a hit with my husband and definitely a new favorite. Thank you for sharing!

fiveandspice July 12, 2013

Glad they went over so well!

Maria V. June 14, 2013

Hi! I would love to try this recipe tomorrow morning but the only thing that I have when it comes to butter is "I-can't-believe-is-not-butter" butter. Would that work? I get out late from work.

fiveandspice June 14, 2013

I really have no idea how butter substitutes behave in baking since I've never used one (I'm a real butter devotee! :) ), but maybe someone else knows.

Chloe8 June 7, 2013

My neighbour used to make some of these for me after school. Reminds me of the Good old days.

fiveandspice June 7, 2013

Fun! What a great memory.

sofia J. May 21, 2013

My father -in-law was from Denmark and made these and they were called abel-skivers!

fiveandspice May 22, 2013

They do look a lot like aebel-skivers, don't they?! They're made quite differently. Rather than a pancake batter in a special aebel-skiver pan, these are more like a muffin/cake batter in a muffin pan. They look round because the muffin cups were kept at a low level of fill.

Mary B. May 9, 2013

I substituted pumpkin for the milk and used pumpkin pie spice- they are amazing! My husband says they are better than doughnuts!

fiveandspice May 9, 2013

Wow! That sounds fantastic!

Manhattan T. May 9, 2013

Judith, please let everyone know if it does work in your aebelskiver pan. I love my pan and don't use it enough!

Judith W. May 8, 2013

Will this recipe work in an Aebelskiver pan?

Amanda H. May 8, 2013

We haven't tried it but seems like a worthy experiment. Hopefully fiveandspice will weigh in!

fiveandspice May 8, 2013

Hi! I don't really know. I'm ashamed to admit that I've never actually used an aevelskiver pan - our Danish friends always just invited us over so we never had to make our own! But, I would definitely think it would be worth giving it a try. It seems like a lot of things besides pancake batter cook up surprisingly well in an aebelskiver pan.

em-i-lis April 17, 2013

Em- a friend made these for my birthday yesterday and they're out of this world!! Wonderful recipe! Thanks!

fiveandspice April 18, 2013

Oh yay! I'm glad you enjoyed them. And HAPPY (belated) BIRTHDAY!!! I hope you had an awesome one! :)

em-i-lis April 21, 2013

Thank you!!
I must confess that I just made them again. My boys were NUTS for them. Hubs too. ;)

Cynthia S. April 15, 2013

I was staring at the world outside covered in a fresh blanket of snow on April 15th. And I was annoyed at the weather. These improved everything. Yummy, and to think I never would have discovered it without yummly.com, that would have been a shame.
I think this recipe is going in my to play with whenever I want to mess around pile. How can I resist? Especially seeing as how everytime I use a muffin tin things stick and these popped out perfectly cooked. Fantastic.

fiveandspice April 16, 2013

Oof, I know. We've been getting hit by snowstorm after snowstorm for the past week as well. It's getting a little old. Glad these could bring you a little happiness in the midst of the cold!

het April 12, 2013

I managed to try a small batch and they turned out to be awesome! Thanks for the recipe fiveandspice!!

fiveandspice April 16, 2013

Glad it worked well!

het April 12, 2013

Hi! just going through the recipe made my mouth water. I am a newbie when it comes to baking- could you please post the recipe ingredients in metric system for me- I would rather try making 6 puffs for starters.

fiveandspice April 12, 2013

Hi het! I do hope you give this recipe a try. I've never made this recipe using metric measurements, so I don't know what the conversions would be without either whipping up a batch or looking up the weight conversions online (there are some sites that help you do that). Unfortunately, I simply don't have any time for that today, or in general with my recipes. It's kind of one type of measurement or the other. I might be able to this weekend, but I don't have high hopes. But, hopefully you can use a recipe conversion/measurement site to help you out. Sorry I'm not more helpful! :)

DJYella March 3, 2013

just made these with my 3 year old daughter and they were delicious! As an extra bonus, she LOVED being responsible for the dipping and sugaring (although she dipped and sugared her finger more often than the actual breakfast puffs). Thanks for posting this super recipe!

fiveandspice March 4, 2013

Dipping and sugaring is such a great job for a 3 year old. What a grand idea. Glad you guys liked them.

cate February 14, 2013

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...)

fiveandspice February 14, 2013

Awesome!! Happy Valentine's Day to you!

sel E. February 11, 2013

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!

fiveandspice February 11, 2013

Mmm, the more brown butter, the better, eh?! :)

borntobeworn December 23, 2012

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.

fiveandspice January 31, 2013

Sounds like a great idea.

LULULAND December 14, 2012

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!

fiveandspice December 16, 2012

Awesome! Thanks for letting me know.

peicook December 14, 2012

Hope this is not an FAQ, but are they freezable?

fiveandspice December 14, 2012

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!

shiftins October 14, 2012

MMMMmmm cinnamon for breakfast! takes me back to when I used to eat cinnamon toast crunch.

fiveandspice October 15, 2012

Hehe, you were one of those kids I was totally jealous of then! We mostly ate flatbread with cheese for breakfast!

Kitchen B. February 2, 2013

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.

fiveandspice February 2, 2013

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!

Amanda H. October 7, 2012

Just made these for a late breakfast on this rainy, chilly morning in Brooklyn. Family very happy and full!

fiveandspice October 7, 2012

There's nothing so lovely as a happy and full family! Glad you guys enjoyed them. :)

minibakersupreme October 6, 2012

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.

fiveandspice October 7, 2012

Yay! Glad they went over so well!

triedntrue September 17, 2012

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.

fiveandspice September 17, 2012

Love the name "dirt bombs!" So catchy. Hope you enjoy these!

Hot M. August 19, 2012