Cinnamon Sugared Puffs

I was debating between cinnamon sugared puffs or cinnamon sugar muffins and it was hard to choose, since both sound amazing. Even though my puffs are supposed to look like this, they ended up looking like muffins... These were addicting, just as Kelly said they would be. When you bite into them, you get a nice contrast between a crisp and soft center. I felt that they were a too chewy, but I may have overwhisked when I did it by hand instead of using the food processor (aka the most annoying thing to clean). There are only 2 tbsps in the batter, but 4 tbsps for brushing on top. Was I really going to let myself consume almost an entire stick of butter myself in one day because I know how addicting these cinnamony-sugary puffs are? No. Instead, I just dunked them into a bowl of cinnamon sugar one at a time while they were still piping hot so the sugar would actualy stick..except that it didn't..haha. A little butter next time would probably be helpful. The recipe says to leave them to cool in the pan for a few minutes, but I removed them right after I took them out of the oven to retain as much crispness on the outside. It is, that amazing contrast between crisp and plushiness that makes these so good and I didn't want to lose it.


Sugar Puffs taken from Kelly of Eat, Make, Read
Recipe by David Lebovitz

For the puffs:

Softened unsalted butter, for greasing the pan

2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup whole milk
1 teaspoon salt (1 used 1/2 tsp)
1 1/2 teaspoons sugar
1 cup flour

For the sugar coating:
2/3 cup sugar
1 teaspoon ground cinnamon
4 tablespoons butter, melted.

1. Preheat the oven to 400 degrees. Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.

2. For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and whiz for a few seconds.

3. Add the flour and whiz for 5 to 8 seconds, just until smooth.

4. Divide the batter among 9 greased molds, filling each 1/2 to 2/3 full. (I got 12)

5. Bake for 35 minutes, until the puffs are deep brown. (After 20 mins, I reduced the temperature to 350 because they were really starting to brown)

6. Remove from the oven, wait a few minutes until cool enough to handle, then remove the puffs from the pans. You may need a small knife to help pry them out. (I took them out right away instead of waiting)

7. Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each puff all over with melted butter, then dredge in sugar and cinnamon mixture to coat completely. Let cool on a baking rack. Makes 9 puffs (I got 12).