Ingredients:

  • 1.5 cups (190g) All-Purpose Flour
  • 1.5 tsp Baking Powder
  • 0.5 tsp Salt
  • 0.25 tsp Ground Nutmeg
  • 0.5 cup (100g) Granulated Sugar
  • 0.33 cup (75g) Unsalted Butter, softened
  • 1 large Egg, room temperature
  • 0.5 cup (120ml) Whole Milk
  • 0.5 cup (113g) Unsalted Butter, melted
  • 0.5 cup (100g) Granulated Sugar
  • 1 tsp Ground Cinnamon

Instructions:

  1. Preheat and Prep. Set your oven to 350°F (180°C) and grease a 12 cup muffin tin thoroughly with butter or non stick spray. Note: Greasing is better than liners for this recipe so the sides can get golden.
  2. Whisk Dry Ingredients. In a medium bowl, combine 1.5 cups (190g) flour, 1.5 tsp baking powder, 0.5 tsp salt, and 0.25 tsp nutmeg.
  3. Cream Butter and Sugar. Using an electric mixer, beat 0.33 cup (75g) softened butter and 0.5 cup (100g) sugar until pale and fluffy.
  4. Add the Egg. Incorporate 1 large egg into the butter mixture, beating well to ensure it is fully emulsified.
  5. Alternate Liquids and Solids. Add half of the dry ingredients to the wet, then the 0.5 cup (120ml) milk, and finally the remaining dry ingredients. Note: Mix until just combined to keep the texture light.
  6. Fill the Tin. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
  7. Bake the Puffs. Slide the tin into the oven for 20 minutes until the tops are springy and a toothpick comes out clean.
  8. Prepare the Coating. While baking, melt 0.5 cup (113g) butter in one bowl and mix 0.5 cup (100g) sugar with 1 tsp cinnamon in another.
  9. The Double Dip. Once the puffs are cool enough to handle but still warm, dip the top of each puff into the melted butter, then roll it in the cinnamon sugar.
  10. The Final Set. Place the coated puffs on a wire rack for 5 minutes until the sugar crust feels firm and sandy.