If You’ve Never Tried Nuns Puffs, You’re in for a Treat
So, you know how there are some recipes you stumble over in an old church cookbook, think they look a bit odd, then ignore them for three years? That was me with Nuns Puffs. One lazy Sunday, my aunt was over and basically dared me to make them (she’s stubborn, bless her), so we did, and I swear the kitchen smelled like heaven on a sugar high. They didn’t look fancy—actually, they looked a bit like confused muffins—but the taste? Buttery, eggy, sort of like a cross between a popover and a cream puff that’s met a funnel cake at a bake sale. Anyway, now I make them when I’m craving something a bit old-school and comforting, or just want to use up eggs before they start giving me the evil eye from the fridge.
Why I Keep Coming Back to This Recipe
I make these puffs whenever I want to feel like I know what I’m doing, even if I don’t. My family goes a bit wild for these because they’re not too sweet, so you can justify eating three (or five) for breakfast. Actually, I’ve made them when I’m out of bread and too lazy to go to the shop. And the best part? There’s no fancy technique… unless you count whisking hard as a technique. Be warned: the batter looks weird. Like, almost runny pancake batter weird. But trust me, it works. I used to get a bit grumpy when they didn’t puff enough, but honestly, even the slightly flat ones get eaten before they cool off.
What You’ll Need (Substitutions Welcome)
- 1 cup whole milk (I’ve cheated and used 2 percent, but it’s not quite as rich)
- 1/2 cup unsalted butter (my grandmother swore by Kerrygold, but store brand works fine too)
- 3/4 cup all-purpose flour (I’ve also done half spelt, half regular—for science)
- 1 tablespoon sugar (sometimes I do a bit more when I want them extra sweet)
- 1/2 teaspoon salt
- 3 large eggs (room temp if you remember, which… I often don’t)
- Optional: a dash of vanilla or a pinch of nutmeg; both are good, neither is essential
Truthfully, if you’re missing the nutmeg, nobody’s going to riot. I’ve also read somewhere you can use margarine, but, eh, I’d stick with butter if you can swing it.
How I Actually Make Nuns Puffs
- Preheat your oven to 375°F (that’s about 190°C). Line a muffin tin with paper liners (or just grease it up—sometimes I forget and everything turns out fine, mostly).
- In a medium saucepan, melt the butter in the milk over medium-ish heat. Don’t let it boil over. I looked away once and, well, it was a mess. Remove from heat as soon as the butter melts.
- Dump in the flour, sugar, and salt all at once. Stir like mad. It’s going to clump and look odd but keep stirring until it pulls away from the sides, about a minute. This is where I usually sneak a taste and immediately regret it—it’s hot!
- Let the mixture cool for a few minutes. You want it warm, not hot. Otherwise, the eggs will scramble and you’ll have a weird breakfast.
- Beat in the eggs one at a time. The batter will look like it’s falling apart at first, but keep going—it’ll come together, I promise. Actually, I find it works better if you use some elbow grease here (or a hand mixer if you’re fancy).
- Spoon the batter into your prepared muffin pan, filling each cup about two-thirds full. Don’t fuss too much—uneven is fine.
- Bake 25–30 minutes, until puffed up and golden brown. Don’t open the oven early—these guys are drama queens and will collapse if you do.
- Let cool for a minute or two, then eat while warm. Or cold. Or leftover, if that ever happens.
Lil’ Notes from Many Messy Tries
- If your puffs sink a bit, welcome to the club. Mine aren’t always picture-perfect, but they’re always eaten.
- Using paper liners makes cleaning up so much easier; skipping them means you’ll do a bit of scraping, but hey, a little more rustic charm never hurt.
- Once, I burned the bottoms because I put the tin right on the bottom oven rack—don’t do that. Middle rack is your friend.
Variants I’ve Tried (Plus a Dud)
- Added a handful of chocolate chips—my nephew declared it “genius,” so that’s high praise.
- Swapped in almond extract for vanilla once, and honestly, I loved it more than I expected.
- Tried making a savory version with cheese and herbs. It… was not a winner. Stick to sweetish, in my opinion.
Don’t Have the Right Pan? No Problem
I use a regular muffin tin, but you can use a mini muffin tin for bite-size puffs. Or, I’ve seen folks use those cute silicon molds (I still don’t own one, but maybe someday). If you’re pan-less, you can even plop little mounds on a parchment-lined tray—they’ll spread out but still taste good.
How Long Do They Last? (Not Long!)
Technically, you can keep Nuns Puffs in an airtight container at room temp for a day or two. I think they taste good the next day, especially with coffee. But, honestly, in my house they rarely make it past breakfast.
This Is How We Serve ‘Em
My absolute favorite way: split and slathered with strawberry jam for breakfast. My aunt swears by a dusting of powdered sugar. Sometimes I do both. I’ve even drizzled a little honey on top when feeling fancy (or just bored). You could pair them with tea for a very not-English, but still lovely, afternoon snack.
Things I’ve Learned the Hard Way (Pro Tips)
- Don’t rush adding the eggs. I once dumped them in all at once and ended up with a lumpy disaster.
- Use real butter. Margarine works in a pinch, but it’s just not the same. Actually, I think the richness is what makes these so comforting.
- If you’re tempted to open the oven door to peek, don’t—trust the process.
Questions People Actually Ask Me
- Can you make these gluten-free? I’ve tried with 1:1 gluten-free flour and it’s… okay, but not as puffed. Maybe add a bit less liquid if you go this route.
- Do you have to eat them warm? Warm is best, but cold with a smear of butter is a close second. I’d avoid microwaving—they get rubbery.
- Why are mine flat? Could be overmixing, underbaking, or just a moody oven. Even the flat ones taste good, honestly.
- Can I freeze Nuns Puffs? You technically can, but they’re never quite the same. If you must, wrap them well and reheat in the oven, not the microwave.
- Where’d the name come from? I’ve read a couple stories—no one really knows. You can read more history at King Arthur Baking or peek at this Wikipedia article on religious pastries if you’re hungry for trivia.
Oh, and slightly off-topic: does anyone else find flour bags leak at the worst possible moment? I swear, I tidy up and then discover a ghostly handprint of flour on my jeans hours later. Anyway, if you try making these, let me know what you think and share your own tweaks. Maybe one day I’ll actually remember to write them down instead of just winging it.
Ingredients
- 1/2 cup unsalted butter
- 1 cup whole milk
- 1 cup all-purpose flour
- 3 large eggs
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
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2In a medium saucepan over medium heat, melt the butter with the milk until it just begins to boil.
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3Remove from heat and quickly stir in the flour, sugar, and salt until the mixture forms a smooth dough and pulls away from the sides of the pan.
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4Let the dough cool for 5 minutes, then beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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5Spoon the batter evenly into the prepared muffin cups, filling each about halfway.
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6Bake for 30-35 minutes, or until the puffs are golden brown and set. Let cool slightly, then dust with powdered sugar before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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