Nun’s Breakfast Puffs
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If you’re looking for a unique and delightful treat to kick off your Christmas morning, Nun’s Breakfast Puffs are a must-try. These light, airy puffs are baked in a muffin tin using a simple French pâte à choux dough, the same type of dough used for cream puffs and éclairs. Before baking, each puff is sprinkled with sugar, which caramelizes into a sweet, golden crust. The result is a magical cross between a Dutch baby and a popover, with a texture that’s soft on the inside and crisp on the outside.
The taste and texture might remind you of my mini German pancakes, but these puffs have their own distinct charm. They puff up beautifully as they bake, creating golden, airy pockets perfect for filling with sweet toppings like jam, honey, or whipped cream. I made homemade blueberry syrup to serve them with, along with whipped cream. For an extra festive twist, you can dust them with powdered sugar or drizzle them with a maple glaze.
These puffs are quick to prepare and require just a few basic ingredients, making them an easy but impressive addition to your holiday breakfast spread. They’re perfect for Christmas morning when you want something a little special but don’t want to be stuck in the kitchen all morning. Serve them warm right out of the oven, and watch your family’s eyes light up with every bite. Trust me, these little puffs of joy will quickly become a beloved Christmas tradition!
Ingredients for Nun’s Breakfast Puffs
- BUTTER
- MILK
- FLOUR
- LARGE EGGS
- SUGAR
- DESIRED TOPPINGS
Instructions to Make Nun’s Breakfast Puffs
Step 1: Preheat the Oven & Prepare the Muffin Pan: Preheat your oven to 375°F. Generously butter a 12-cup regular size muffin pan, ensuring you coat not only the bottoms but also the sides and edges of each cup. This helps the puffs release easily after baking. I cooked mine in a silicone pan, so I didn’t need to grease it.
Step 2: Make the Dough (Pâte à Choux Pastry): Melt the butter in a medium saucepan over medium-low heat. Once melted, stir in the milk with the melted butter and increase the heat to medium. Bring the mixture to a low boil, then add the flour all at once. Stir vigorously with a wooden spoon, and continue stirring as the dough comes together in a ball. Cook the dough for about 1-2 minutes, stirring constantly, until it pulls away from the sides of the pan and looks smooth.
Step 3: Cool the Dough: Remove the saucepan from the heat and transfer the dough to a mixing bowl or the bowl of a stand mixer. Let it cool for at least 5 minutes so it’s not too hot when you add the eggs. This step is important to prevent the eggs from scrambling.
Step 4: Add the Eggs: Once the dough has cooled slightly, add the eggs one at a time, beating well after each addition. You can use a wooden spoon, a handheld mixer, or a stand mixer with the flat beater attachment on medium-low speed. Each egg should be fully incorporated before adding the next. The dough will transform into a thick, glossy, and stiff batter that resembles a dense cake or muffin batter.
Step 5: Fill the Muffin Pan: Divide dough evenly among the prepared muffin cups, filling each one about two-thirds full. Sprinkle the tops of the dough with sugar. Alternatively, you can sprinkle them with a cinnamon-sugar mixture for a light cinnamon flavor.
Step 6: Bake the Puffs: Place the muffin pan in the center of the preheated oven. Bake for 30 minutes or until the puffs are tall, golden brown, craggy on top, and fully puffed. Avoid opening the oven door during baking, as this can cause the puffs to collapse.
Step 7: Cool and Serve: Remove the puffs from the muffin pan right away and transfer them to a wire rack to cool slightly. Serve them warm while they’re still light, airy, and deliciously crisp on the outside. Enjoy them plain, or top them with butter, jam, syrup, or a dusting of powdered sugar for a festive touch.
Frequently Asked Questions
Can I make these ahead of time?
It’s best to enjoy these fresh out of the oven while they’re still warm and puffy. However, if you have leftovers, store them in an airtight container for up to 2 days. To reheat, place them in a 350°F oven for 5-10 minutes to restore their crispness.
Can I freeze Nun’s Breakfast Puffs?
Yes, you can freeze them, but they taste best fresh. To freeze, let them cool completely, then place them in an airtight container or freezer bag. When ready to enjoy, reheat from frozen at 350°F for 10-12 minutes or until warm and crisp.
What type of milk should I use?
Whole milk works best, but you can also use 2% milk. Avoid using skim milk, as the reduced fat content may affect the texture of the dough. For a richer flavor, some people even use half-and-half.
Can I use a mini muffin pan instead?
Yes! If you want mini Nun’s Puffs, you can use a mini muffin pan. The bake time will be shorter — about 20-25 minutes instead of 30 minutes. Check for golden brown tops and puffiness before removing them from the oven.
Why didn’t my puffs rise properly?
If your puffs didn’t rise, here are a few possible reasons:
- Oven door was opened during baking: This releases steam and can cause the puffs to collapse.
- Oven wasn’t hot enough: Make sure your oven is fully preheated to 375°F before baking.
- Dough was too hot when adding eggs: Let the dough cool for at least 5 minutes before adding the eggs to avoid cooking them prematurely.
- Not enough mixing: The eggs must be fully incorporated, so be sure to beat each one into the dough thoroughly.
FOR MORE RECIPES LIKE THIS, TRY:
Nun’s Breakfast Puffs
Real Mom Kitchen
Equipment
Ingredients
- ½ cup butter
- 1 cup milk
- 1 cup flour
- 4 large eggs
- sugar
Instructions
- Preheat oven to 375°F. Butter a 12-cup muffin pan thoroughly, making sure to coat the sides, bottoms, and edges of each cup.
- In a medium saucepan over medium-low heat, melt the butter. Stir in the milk and increase the heat to medium. Bring to a light boil, then add the flour all at once. Stir vigorously until the dough forms a smooth ball and pulls away from the sides of the pan. Cook for 1-2 minutes while stirring. Remove from heat and transfer dough to a mixing bowl. Let cool for 5 minutes.
- Add eggs one at a time, beating well after each addition. Use a wooden spoon, handheld mixer, or stand mixer with the flat beater attachment. The dough will transform into a thick, glossy, and smooth batter.
- Divide the dough evenly among the muffin cups, filling each about 2/3 full. Sprinkle each with sugar.
- Bake for 30 minutes or until the puffs are tall, golden brown, and craggy on top. Do not open the oven while baking.
- Remove puffs from the pan immediately and let cool on a wire rack. Serve warm and enjoy plain, with butter, jam, or a dusting of powdered sugar.
Nutrition
Recipe adapted from Better Homes and Gardens New Cookbook.
