Description
Delicate, tender mini puffs coated in cinnamon sugar, perfect for a cozy breakfast or brunch.
Ingredients
Scale
- 1/2 cup granulated sugar (for cinnamon-sugar coating)
- 1 tsp cinnamon
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/3 cup vegetable shortening (room temperature)
- 1/2 cup granulated sugar (for the batter)
- 1 large egg (room temperature)
- 1/2 cup milk
- 1/2 cup unsalted butter (melted — for dipping the muffins after baking)
Instructions
- Adjust the oven rack to the 2nd level position and preheat the oven to 350ºF. Spray a 24-cavity mini muffin pan with flour-based baking spray.
- Whisk together 1/2 cup sugar and 1 teaspoon cinnamon in a small bowl for the cinnamon sugar mix and set aside.
- In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg.
- Beat together the vegetable shortening and 1/2 cup sugar on medium-high speed until light and fluffy (about 2-3 minutes).
- Add the egg and mix until well combined, scraping down the bowl as needed.
- Reduce mixer speed to low, alternately add in the milk and dry mixture, starting and ending with the dry ingredients, mixing until just combined.
- Using a medium cookie scoop, fill the mini muffin cavities almost to the top.
- Bake for 13-15 minutes, or until golden brown; a toothpick should come out clean.
- As soon as they come out of the oven, roll each puff in melted butter, then coat with cinnamon sugar mixture. Let cool slightly on a rack and serve warm.
Notes
For richer flavor, substitute melted butter for shortening. Store in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini puff
- Calories: 135
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg