Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup whole milk
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 4 large eggs, room temperature
- Cinnamon sugar (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly or line with parchment liners.
- In a medium saucepan over medium heat, combine the butter and milk. Bring just to a boil, stirring occasionally to prevent scorching.
- Remove the pan from the heat and immediately add the flour and sugar all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
- Let the dough rest 3–5 minutes to cool slightly. Beat in the eggs one at a time, incorporating each fully before adding the next. The final batter should be smooth, glossy, and slightly thick but still soft enough to spoon or pipe.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Smooth the tops if needed.
- Bake for 25–30 minutes, or until the puffs are well risen and deep golden brown. Avoid opening the oven door during the first 20 minutes to prevent deflation.
- Remove from the oven and, while still warm, toss in cinnamon sugar or dust the tops. Serve immediately for a crisp exterior and custardy interior.
Tags:
Sweet