Amish Breakfast Puffs
Whether you are looking for easy breakfast recipes or just love Amish recipes, this simple muffin is sure to please. I recommend serving these Amish Breakfast Puffs with butter and jam, pair it alongside your coffee for a delightful treat.
Whether you are looking for easy breakfast recipes or just love Amish recipes, this simple muffin is sure to please. I recommend serving these Amish Breakfast Puffs with butter and jam, pair it alongside your coffee for a delightful treat.
- Carbohydrate 23.9438273325841 g
- Cholesterol 93.5739999380798 mg
- Fat 57.3810327261869 g
- Fiber 0.138943329366048 g
- Protein 1.64606599925912 g
- Saturated Fat 21.6634960626387 g
- Serving Size 1 1 Serving (129g)
- Sodium 5801.34058251999 mg
- Sugar 23.804884003218 g
- Trans Fat 3.44306136903047 g
- Calories 606 calories
Step-by-step
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine flour, baking powder, salt, and mace.
- In another mixing bowl, beat together ½ cup sugar, oil, egg, and vanilla on medium speed for 30 seconds.
- Add flour mixture and milk alternately to egg mixture, beating on low after each addition, just until combined.
- Fill 10-12 greased muffin cups ? full with batter. Bake for 15-20 minutes or until done.
- Meanwhile, in a shallow bowl, place the melted butter. In another shallow bowl, combine the remaining ½ cup sugar and cinnamon.
- When the puffs are done, remove from cups and, while still hot, roll the tops in melted butter and then in the cinnamon sugar.
- Serve immediately, either plain or with butter and jelly, if desired.
Mace provides the signature warming aroma in traditional Pennsylvania Dutch baking, offering a sharper, more citrus-forward spice profile than nutmeg while sharing the same botanical ancestry. Incorporating ground mace directly into the dry flour mixture alongside baking powder and salt ensures even distribution throughout the batter before any liquid is introduced. Overmixing standard muffin batters causes gluten networks to develop too tightly, resulting in tunnels and a tough crumb; alternating the addition of milk and the flour mixture while beating on low speed prevents this structural defect. Baking these pastries at 350 degrees F for 15 to 20 minutes allows the chemical leaveners to release carbon dioxide fully without scorching the exterior lipids supplied by the oil. Rolling the baked pastries immediately in melted butter while they remain hot creates a permeable lipid layer on the surface. That thermal coating acts as an adhesive for the final cinnamon-sugar coating, dissolving the outer sugar crystals slightly to form a sweet crust. Cooks wishing to adjust the spice profile can substitute ground nutmeg at a one-to-one ratio without altering the structural integrity of the crumb.
