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Cinnamon Puffs

Cinnamon Puffs

Is it a muffin? A doughnut? A cupcake? I don’t know! But it is really, really good! I think it tastes more like a doughnut, but the cinnamon topping sends it into another stratosphere. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Makes: 12

Cinnamon Puffs

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt

  • 2 eggs
  • 1/3 cup sugar
  • 1/2 cup oil (canola or extra light olive oil)
  • 1/2 cup low fat buttermilk
  • 1/2 teaspoon vanilla
  • Topping:
  • 2 Tablespoons melted butter
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon

Instructions:

  1. Preheat oven to 325° F.
  2. Grease a 12-cup muffin pan. Do not use paper liners.
  3. Sift dry ingredients onto wax paper.
  4. With an electric mixer on high, beat eggs, sugar, and oil for one minute.
  5. Stir in buttermilk and vanilla.
  6. Fold flour mixture into egg mixture. A lumpy batter is good.
  7. Divide batter evenly between muffin cups.
  8. Bake for 20 minutes until golden.
  9. While baking, prepare topping ingredients below.
  10. Topping:
  11. Melt butter in a small bowl. Combine sugar & cinnamon in a plastic bag.
  12. Brush hot muffin tops & sides with melted butter, then roll in cinnamon-sugar. Serve warm.

No buttermilk? See "Substitutions" in my blog.

29 Comments on "Cinnamon Puffs"

  1. Mandy

    Sally can i make this as a loaf instead? I gt no muffin pans

  2. Jeanie Q

    Hi Jenny. Unfortunately, I will not be able to serve the puffs warm. Do you think it can served at room temperature and still taste good or should I make another recipe? Thank You.

    • Jenny

      If you can serve them within a couple of hours they would be good, otherwise, you may want to try something that keeps fresh longer.

  3. Ann

    Hi Jenny, I’ve been using your recipes and loving them. Have you tried the white whole wheat flour in your baking? I replace some for the regular flour and the result is quite good. Please try it and let us know. By the way, I get the white whole wheat flour from Target.

  4. Heather

    Can I use powdered sugar instead of sugar and cinnamon to cover the muffins? If so, will I still need to brush butter on the muffins?

    • Jenny

      You can dust them with powdered sugar but I would not use the butter because I think the powdered sugar would just melt on the butter. Let me know how they turn out.

  5. Bambu

    Like the recipe and easy to make. I used only about 80% of the required sugar because I can’t take too much of it at once and next time will add just a little bit more cinnamon. Thanks. Great site…

  6. S

    Can I use milk instead of buttermilk?

  7. Seasbridge

    I have just made these and am so pleased with them they taste delicious with the cinnamon sugar and a healthier equivalent without butter! I will definitely be making these again, yummyyyyyy!!

  8. Melissa

    Can I substitute the nutmeg for cinnamon

  9. Michelle

    I made the cinnamon puffs today. so good, very easy to make and again so good. This recipe did make 12 puffs.
    Question if I was to use the mini muffin pan, will it be less time to cook
    Thank you

    • Jenny

      Yes, it will be less time to cook. I would start checking them at about 13 minutes.

  10. Joyce

    Can I use wheat flour instead of reg flour in the cinnamon puffs. What do u think

    • Jenny

      I think they’ll be too dry.

      • indianadmirer

        Jenny, I tried it out with whole wheat flour, which is the only one I have on hand, and it was lovely! Thank you so much for sharing.

  11. Joyce

    I also wanted to know if I could put cinnamon in the dough to get a little more cinnamon flavor in the puffs

  12. Joyce

    Can u use pastry flour instead of reg flour?

    • Jenny

      I would stick with all-purpose flour. I don’t think pastry flour will have enough body for this recipe.

  13. Alice Fong

    Hi jenny,
    Can I replace the buttermilk to sour cream?

    • Jenny

      The batter might be too thick if you do. You may have to thin it with a little milk.

  14. Fizza

    Jenny can I use whole milk instead of buttermilk?

  15. Johanna

    I made these this morning as a special treat and they were great! I made them with coconut oil instead of canola. The recipe yields 24 not 12. I doubled the recipe thinking if I was going to bake I wanted some left over. Now we have lots…I guess I will find out if they freeze well. I will definitely make these again!

    • Jenny

      After seeing your note I decided to make these cinnamon puffs this morning to make sure I didn’t make a mistake. I used a standard 12-cup muffin tin and I still got twelve. In fact, the batter only filled the cups about half-way before baking and as you can see in the photo, they are not very big. Is it possible you used a mini muffin pan? Either way, they are really good, aren’t they?

  16. menna

    ITT WASSS AWESSOOMEE !!!!!!!!!!! I REAALLY LOVED IT !

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