Nun's Puffs

"Halfway between a muffin and a popover, these are a nice little change of pace for breakfast."
photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
photo by 5thCourse photo by 5thCourse
photo by 5thCourse photo by 5thCourse
Ready In:
12 puffs




  • Melt the butter in a large saucepan over medium-high.
  • Add the milk and salt to the butter and stir to combine, then allow the mixture to come to a boil (it should develop a frothy head).
  • Add the flour to the butter mixture and stir with a fork until a loose ball is formed. Continue stirring for 1 or 2 more minutes.
  • Scrape dough ball into a bowl and allow to sit at room temperature for about 5 minutes.
  • Add the eggs 1 at a time, stirring each into the mixture until it's smooth.
  • Preheat oven to 375 degrees F.
  • Coat 12 muffin cups with butter liberally, including the area around the mouth of each cup. Do the same to a #9 disher (one of those ice cream scoops with the thumb lever that helps push out the scoop). Drop about half a scoop of the mixture into each muffin cup. Dust the top of each puff with a pinch of sugar (turbinado sugar works well for this).
  • Slide pan into the oven and allow to bake for 30 minutes, until puffs have more than doubled in size and are golden brown.
  • Poke each puff with a fork to let out its steam (so the insides don't get soggy) and remove from the pan. Allow each puff to cool slightly before eating, then dig in!

Questions & Replies

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  1. Muffin Goddess
    Very different! I liked how airy these were. It's kinda fun to see these come together, too. I don't think I needed the full 30 minute baking time either, but unfortunately I didn't figure that out until after I had baked them for 30 minutes, so they were a tad on the dark side. Still very tasty, though. DH and his guys had just gotten back from landscaping, so I offered DH one when he came in the house. I guess he liked them, because he ran off with the whole batch (minus the one I snagged, of course) and shared them with his guys. I didn't have a #9 ice cream scoop, but I have a #20 cookie/muffin scoop that worked perfectly with full scoops rather than the half-scoops needed with the #9 scoop. Thanks for posting! Made for PAC Spring 2012
  2. 5thCourse
    These are so cool! They are hollow and a little eggy and great for breakfast, or with afternoon coffee. Even my husband liked them. Everything was just like in the directions, only mine didn't take the full 30 mins to bake. Very easy, will make again!


I'm a fantastic baker and a so-so everything else. I love really involved, technique-driven bread and sweets recipes, they're a nice way to relax my mind. I've inadvertently become a pizza crust specialist.
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