When I was growing up, my mom used to make these magical little muffins that we ate practically right out of the oven. They would melt in our little mouths and cinnamon sugar dust would sprinkle all over our faces and hands. She’d make them on weekend mornings when our friends would sleepover and sometimes would just surprise us with them when we’d come home from school on her weekly Wednesday day off work. She always called them “French Pastry Puffs” but the original Betty Crocker recipe is titled “French Breakfast Puffs.”
I’ve made a few adjustments to the original recipe – I use butter instead of shortening or margarine. I also add a little vanilla bean paste because I think it makes the vanilla flavor even more pronounced. And if you have buttermilk – I think it brings a nice balance. If you don’t, just use regular milk.
French Pastry Puffs
adapted from Betty Crocker
Gather this:
For the puffs:
- 1/3 cup butter, room temperature
- 1/2 cup white sugar
- 1 egg
- 1/2 tsp vanilla bean paste or vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground nutmeg
- 1/2 cup buttermilk (or regular milk)
For the coating:
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
Do this:
Preheat your oven to 350 degrees F and grease a 12 cup muffin tin (I use a spray of avocado oil). In the bowl of a stand mixer (or large bowl), cream the butter and sugar together. Add the egg and vanilla and continue to mix until thoroughly combined.
Meanwhile, whisk the flour, baking powder and salt together in a bowl. Add 1/3 of the flour mixture to the egg/butter/sugar and mix. Then add 1/3 of the milk and alternate until all ingredients are combined.
Using a spoon or cookie scoop, divide the batter between the 12 muffin cups. Bake for 18-20 minutes – you want them set but not browning.
Remove from the oven and set aside.
Quickly make the coating – melt the butter in a small bowl and combine the sugar and cinnamon in another bowl. Carefully remove each puff, dip it into the butter and then coat it with cinnamon sugar. Repeat this process with all of the muffins. Best served warm.
