If I’ve ever wished for a treat that feels like biting into a cloud, Nun’s Puffs are it. These delightful puffs combine a golden, crisp exterior with an ethereal custardy center that seems to float off the plate. Despite their elegant appearance, they’re made with the simplest pantry staples, making them a favorite for both impromptu brunches and leisurely teatimes. Whether served plain, dusted with powdered sugar, or kissed with honey, they strike the perfect balance between comfort and charm.
Why You’ll Love This Recipe
I love how easy these are to make, yet they never fail to impress. The dramatic rise, the glossy golden tops, and the melt-in-your-mouth center make them feel like something straight out of a patisserie. There’s something so comforting about a recipe that uses everyday ingredients but transforms them into something extraordinary. I also appreciate their versatility—they’re delicious on their own but easily dressed up with sweet or savory twists.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
unsalted butter (1 stick / ½ cup)
whole milk (1 cup)
all-purpose flour (¾ cup)
large eggs (3)
sugar (1 tbsp, optional)
pinch of salt
honey or powdered sugar for serving
directions
Preheat the oven to 375°F (190°C) and generously grease a muffin tin.
In a saucepan over medium heat, melt butter with the milk until it begins to boil.
Remove from heat, stir in flour and salt quickly to form a thick dough that pulls away from the sides.
Let the dough cool for 5 minutes, then beat in the eggs one at a time until smooth and glossy.
Stir in the sugar if using.
Spoon the dough into muffin cups, filling halfway.
Bake for 30 to 35 minutes until puffed and golden.
Serve warm, topped with honey, powdered sugar, or jam.
Servings and timing
This recipe makes about 12 puffs. It takes around 15 minutes to prepare and 30–35 minutes to bake, so I usually have a fresh batch ready in under an hour.
Variations
I like to play with flavors depending on the occasion. For a savory version, I add grated cheese and chopped herbs to the dough—sharp cheddar and thyme are especially good. For a sweeter finish, I sometimes sprinkle cinnamon sugar on top before baking or drizzle with a citrus glaze. They can also be filled with whipped cream or custard for an elegant dessert.
storage/reheating
Nun’s Puffs are best eaten fresh, but leftovers keep nicely if stored well.
Storage: I let them cool fully and keep them in an airtight container at room temperature for up to two days.
Freezing: Once cooled, I freeze them on a tray before transferring to a freezer bag. They last about a month this way.
Reheating: I reheat them in a 300°F (150°C) oven for 8–10 minutes. This restores the crisp exterior and softens the middle just right.
FAQs
Can I make Nun’s Puffs without a muffin tin?
Yes, though a muffin tin gives the best structure. Greased ramekins or mini cupcake pans work too. Freeform spoonfuls on a baking sheet will rise but may be less uniform.
Why didn’t my puffs rise properly?
This often means the dough wasn’t smooth enough or the eggs were added when it was too hot or too cold. I make sure to mix thoroughly and give the dough enough time to cool before adding the eggs. Also, I never open the oven during baking.
Can I add savory or sweet mix-ins?
Definitely. I’ve had success folding in shredded cheese, fresh herbs, or even spices like nutmeg. I avoid wet or heavy add-ins, which can weigh the batter down.
Can I make them gluten-free?
Yes, by using a gluten-free all-purpose flour that includes xanthan gum. The texture might be slightly different, but the rise and flavor hold up well.
Where do Nun’s Puffs come from?
These pastries trace back to European monasteries, where nuns were known for creative and simple baked goods. The name reflects both their origin and their light, heavenly texture.
Conclusion
I always find myself coming back to this recipe whenever I want to bake something both nostalgic and impressive. Nun’s Puffs offer that perfect mix of elegance and ease, and every batch reminds me how magical a few basic ingredients can be. Whether I’m serving them warm with honey or pairing them with tea, they never fail to bring a little wonder to the table.
