Imagine the delightful taste of cake doughnuts transformed into a simple, comforting indulgence perfect for a weekend brunch. These puffs boast a tender crumb and are finished with a buttery cinnamon-sugar coating, promising a smile with every bite.

Follow The Directions

01

Step

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin pan thoroughly. (5 minutes)

02

Step

In a medium bowl, whisk together the milk, 1/3 cup of melted butter, and the beaten egg until well combined. Set aside. (2 minutes)

03

Step

In a large bowl, whisk together the flour, 3/4 cup of sugar, baking powder, salt, and nutmeg. (3 minutes)

04

Step

Add the wet ingredients to the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are okay. (2 minutes)

05

Step

Spoon the batter evenly into the prepared muffin pan, filling each cup about two-thirds full. (5 minutes)

06

Step

Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. (15-20 minutes)

07

Step

While the puffs are baking, prepare the cinnamon-sugar coating. In one bowl, place the remaining 1/3 cup of melted butter. In another bowl, combine the 1/2 cup of sugar and cinnamon. (3 minutes)

08

Step

Once the puffs are out of the oven, let them cool in the pan for 2 minutes before transferring them to a wire rack. (2 minutes)

09

Step

Dip the tops of the warm puffs into the melted butter, then immediately into the cinnamon-sugar mixture, ensuring they are well coated. (5 minutes)

10

Step

Serve warm with softened butter. Enjoy!

For an extra touch, try adding a teaspoon of vanilla extract to the wet ingredients.
Be careful not to overmix the batter, as this will result in tougher puffs.
These puffs are best enjoyed fresh. However, you can store them in an airtight container at room temperature for up to 2 days.
You can substitute melted coconut oil for butter for a dairy-free option.