I’ve been meaning to make these cinnamon brown butter puffs since forever. Okie, realistically speaking, since June 8th of last year though that seems like forever. But life got in the way and I never got round to making these lil bits of heaven. Yes, I judge how good a recipe is based on photos. I’m terrible that way.
I’m happy to report that one free afternoon rolled by and I felt like baking. Then I was hit by a bright idea: Cinnamon Brown Butter Puffs. I got straight down to it…These babies come out all soft, light and puffy. Then, they’re rolled in melted browned butter and swirled in a mix of cinnamon and sugar. You’ll have to exercise twice as much but trust me, it’s worth it.
Cinnamon Brown Butter Puffs, adapted slightly from Smitten Kitchen
Yield: 7 standard muffin-size puffs
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup granulated sugar
- 75 g unsalted butter, at room temperature, plus extra for greasing muffin cups
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
- Preheat oven to 175°C. Butter or line a standard 12-cup muffin pan with liners and set aside.
- Make the coating by melting 6 tablespoons of unsalted butter in small pan over the stove. Cook over medium heat and stir frequently until brown bits form on the bottom. Be careful that the butter doesn’t burn and you end up with black instead of brown bits – This happens quickly. Immediately remove from heat and set aside. In a small bowl, combine 1/3 cup sugar and cinnamon. Set aside as well.
- Prepare puffs by whisking flour, baking powder and salt into a bowl. In a separate large bowl, beat softened butter and sugar together until light and fluffy. Add the egg and vanilla extract and beat until combined. Mix in 1/3 flour mixture followed by 1/2 of the milk, then more flour and the remaining milk. Finish with the flour mixture and mix until just combined.
- Spoon mixture into prepared muffin cups but fill only 3/4 to get pretty domes. Bake for 15 – 20 minutes or until a tester inserted into the center comes out clean. Transfer them in their pan to a wire rack.
- When you’re able to pick one up, take your first puff and roll the top and upper edges in the browned butter. Pick up the browned butter solids at the bottom of the pan (this is extra yummy). Allow any excess butter to drip off then gently roll the butter-soaked top in your cinnamon-sugar mixture. Repeat process with remaining puffs and enjoy.
1. I had enough melted browned butter and cinnamon-sugar mix to roll the whole puff in it. This makes very indulgent puffs so don’t take this route unless you’re a sugar junkie.
2. Deb from Smitten Kitchen said that these puffs can be made in advance and stored in a freezer bag until needed. When you’re ready for them, simply spread out on a baking try and reheat until warm in the oven. But I haven’t tried this out. Let me know if you do, please.