Ingredients You’ll Need
Everything in this recipe is probably already in your kitchen. Like, you could probably make these right now without a grocery run — and that’s part of what makes them so dang lovable.
Here’s the lineup:
1 stick unsalted butter (½ cup) 🧈
1 cup whole milk 🥛
¾ cup all-purpose flour 🍞
3 large eggs 🥚
1 tablespoon sugar (totally optional — but adds a nice hint of sweetness)
Pinch of salt 🧂
Honey or powdered sugar for serving 🍯
That’s it. Nothing fancy, nothing expensive. Just basics doing what they do best.
Step-by-Step: How to Make Nun’s Puffs
These come together fast — and they bake up even faster. Just follow the steps below and you’ll have a warm batch in under 45 minutes start to finish.
1. Preheat and Prep
Start by preheating your oven to 375°F (190°C).
Then grease your muffin tin generously — and I mean really go for it. These babies puff up big-time and can stick if you’re stingy with the butter or spray. No one wants that.
2. Make the Hot Milk Mixture
Grab a saucepan and set it over medium heat. Add the butter and milk and let it come just to a boil.
Once it starts bubbling, take it off the heat right away. You don’t want it rolling like crazy — just a nice gentle boil.
3. Add the Flour and Salt
Now comes the fun part. Dump in the flour and a pinch of salt all at once, then stir like crazy. You’re gonna get a thick, smooth dough that pulls away from the sides of the pan — almost like mashed potatoes or play dough. That’s what you want.
4. Cool It Down (Just a Bit)
Let that dough sit for 5 minutes or so. Not too long, just enough so it doesn’t cook the eggs when you add them. If it’s still hot to the touch, give it another minute or two.
5. Beat In the Eggs
Here’s where the puff magic happens. Add the eggs one at a time, beating well after each one.
You can use a stand mixer, hand mixer, or just a spoon and some good old elbow grease. Either way, by the end, you should have a smooth, glossy batter that’s somewhere between thick cake batter and soft dough.
Optional: Stir in 1 tablespoon sugar if you want a little sweetness in the base. Totally up to you — I like mine with sugar if I’m topping with powdered sugar or honey later.
6. Fill and Bake
Spoon the batter into the muffin cups, filling each one about halfway full. Trust me — they puff a lot.
Pop that tray into the oven and bake for 30 to 35 minutes. Don’t open the door early — they need that heat to rise properly!
When they’re golden brown and puffed to the sky, they’re ready.
7. Serve ‘Em Up Warm
Pull them out, let them cool for 5 minutes, and get ready to eat! You can:
Dust them with powdered sugar
Drizzle with honey
Slather on jam or jelly
Or honestly, just eat them plain. They’re that good.
Pro tip: These are best eaten fresh and warm. But if you’ve got leftovers (which, let’s be real, won’t happen), you can pop them back in the oven at 300°F for 5-10 minutes to crisp them back up.
Why You’ll Fall In Love With Nun’s Puffs
I mean, what’s not to love?
Super simple ingredients
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