Or doughnuts. The girls (and Brock) were perfectly delighted to come home to these one Saturday morning so another big thank-you to Smitten Kitchen!
Cinnamon Brown Butter Breakfast Puffs – 9 to 12 regular muffins, or about 30 minis
1 1/2 c. flour
1/2 t. baking soda
1/2 t. salt
1/4 t. ground nutmeg
1/3 c. butter, softened
1/2 c. sugar
1 t. vanilla
1/2 c. buttermilk
6 T. butter – browned and set aside to cool slightly in a small bowl
2/3 c. sugar mixed with 1 T. cinnamon in a small bowl
Preheat the oven to 350, butter your muffin cups (I used minis), prepare your toppings, and in a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg and set aside.
Using your electric mixer, beat the butter and sugar together for a couple of minutes until light and fluffy, then add in the egg and vanilla and beat again until combined. With the mixer on low, slowly add in about a third of the dry mix, followed by half of the buttermilk, repeating and finishing with the dry mix. Scrape down the sides as needed and mix only until all is combined.
Spoon the batter/dough evenly into your prepared muffin cups (not too full!) and bake regular muffins for 15-20 minutes and minis for 10-12 minutes. The muffins should bounce back to a light touch. As soon as you can safely handle them, flip out a puff, roll the top in the browned butter, tap off any excess and then roll the buttered top thoroughly in the sugar/cinnamon mix. Feel free to completely cover/roll the whole puff in both dips (you may need more butter), but I only did the tops…and they were more than amazing. We enjoyed them warm, but snacked and shared them throughout the day, I can’t imagine any ever being left over! but Deb says that they can be made ahead, even frozen!, and then gently warmed on a baking sheet before rolling in the butter and sugar/cinnamon – enjoy!