Mini Cinnamon Sugar Honey Puffs

 

Maybe a little redundant with the sweeteners in the name, Mini Cinnamon Sugar Honey Puffs, but that reflects what it’s all about here with this recipe.

Now sure, they’re not too far off of the Cinnamon Sugar Breakfast Puffs, heh, but these are in fact different.  

First off, it’s an entirely different recipe.

Second, they’re mini bite-sized muffins.  Since ya know, I had a run using a mini muffin pan.*  Because I figured I can’t offer just one mini recipe given single-use tools are not my jam.  I have to justify the pan purchase.

Third, these are sturdier, less cake-oriented.  That’s not to say the texture is awry — hardly.  These have more of a muffin texture, or, hm, I’m at a loss for descriptors, um, muffin meets choux sorta kinda maybe?  Like a cake donut donut hole?  Sure?

Regardless of my inability to nail the description, they’re dang flippin’ tasty.  And you should make them.

Much like the Breakfast Puffs, these are best day of but if you pop them in the microwave for a mini bite-sized zap, they’re as delicious later.

Originally this recipe came from a site called Blackjack Bakehouse but it is no longer a site.  I had been drooling over the photos for a while and my blog was finally the impetus to make them.

And so I did and they are mighty delicious and you ought to try them and I’ll get to the process here in a sec.

A particular food blogger controversy has been swirling lately, how some folks find all the gobbly-gook above a recipe to be utterly annoying and a waste of time.  “Just gimme the recipe, who cares about Gramma.”

To the point where tech folks feel snitching context-free, uncredited content is a hot new niche.

It’s interesting.  It doesn’t rile me up as much as it should.  To be honest, when I’m searching for a specific recipe online, I do skip to the recipe.  But!  If I make said recipe, I do in fact read the whole post.  And many, if not all, of the comments.

Because, and I guess this is the part that does rile me up, because very often there are key pointers in the post that are not in the recipe.  Such as I provide.  Plus too, what’s so ghastly in knowing something about the writer or how their dog is doing or where the recipe came from?

I am partial to posts about dogs, not gonna lie.

Ok I will say, I do skip this new format some folks are using where it’s thousands of words just to have words, breaking out each tool, each ingredient, each grain of salt; a lot of words that are drolly useless.  

Sure, that point is to rank in search engines, be seen, rake in advertising dollars, earn income; I get it.  At the same time, I don’t.  Reading something as a bit of escapism from the sucky world is nice.  I will not stick around if I’m bombarded by sucky world ads where I can’t even see the content.

Not sure the point of me pulling back the curtain on the food blogging world.  I’m not asking anyone to appreciate the effort (though it is a lot of work and a lot of expense and a lot of effort). 

I guess my point is…   hm,   …I’m wondering why folks are soooo put out by others’ stories.   

We don’t do this for ourselves entirely.  Or Jen and I don’t.  We do this for you.  To learn.  To enjoy life.

Life is about stories.  Life is stories.  Watch television?  Stories.  Watch movies?  A play?  Stories.  Listen to music?  Read a book?  Flip through a magazine?  Talk to your friend?  

Bake a recipe?  A story.

All stories.  

Right, so bake these little Mini Cinnamon Sugar Honey Puffs.  Read/take in/listen to/watch a story while you eat them and I bet for that brief snippet in time, your life is good.

I guess I am riled up.

Flip your oven on super toasty and in a large bowl, toss them there dry ingredients around together.

Just a few simple ingredients, nice right?

In a separate smaller bowl, whisk up the ol’ egg and oil.

Easy peasy lemon squeezy, pour the egg-oil mix into the flour mix along with the club soda and stir that gently but quickly around.

Everybody in!

You don’t want to overmix here, don’t linger, mix so that stuff is just combined enough.  It’ll be lumpy and you might see a few bits of flour and that’s perfect.
 

Juuust mixed, all ya need.

Pour the batter into the already-greased mini muffin tin, dividing that up evenly between the twenty four wells then toss that thing in the oven.

Pretty full but don’t worry.

Meantime, throw the cinnamon and sugar together in a bowl, a paper lunch bag, a pie plate, whatever you’ve got on hand.

Things will start to smell muffiny-licious so that’s a good indicator of done, trust your nose folks, but a visual check for lightly golden brown, crackly top, crispy looking edges will seal the deal.

A good view here of what they should look like baked.

Yank the muffin pan outta the oven, cool the puffs ever so briefly, then roll ‘em around in the cinnamon sugar while hot.  Watch your fingers though.  Use a spoon if need be (oh look, a pointer).

You should be able to dump them right out of the pan onto a rack easily.  It’s hard not to eat every one of ’em here but uh, they’re scorching hot so no, don’t, ouch.

Roly-poly in the cinnamon-sugar while still freshly hot.

Serve these lovelies warm drizzled in a nice lovely honey.  Now’s the time to crack out the good stuff you’ve been saving.  The original recipe says you can even fill the muffins with honey.  Cool.

Either way, don’t skip the honey.  

And don’t skip the story.

Mmm, mm. Yum.

Mwah, happy baking!

Note:  This content originally appeared on Flaky Bakers.

Mini Cinnamon Sugar Honey Puffs

Yield

24

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

Little mini bites, rolled about in cinnamon and sugar, drizzled with golden sunshiny honey, these puffs are a morning boon.

Ingredients

• 3/4 cup + 2 tablespoons (105 g) all-purpose flour
• 3 tablespoons (21 g) cornstarch
• 1/4 teaspoon (2 g) baking soda, slightly heaped
• 1/4 teaspoon (2 g) fine sea salt, heaped
• 1 egg, beaten
• 1/2 cup (118 ml) vegetable oil
• 3/4 cup + 2 tablespoons (207 ml) club soda
• 1/3 cup (66 g) granulated sugar
• 1 teaspoon (2.6 g) ground cinnamon
• honey to serve

Instructions

1. Begin by preheating the oven to 475° F (246° C) and with cooking or baking spray, grease a 24 well mini muffin tin.
2. Add the flour, the cornstarch, the baking soda, and the salt to a large bowl and whisk lightly to combine.
3. Beat the egg in a smaller bowl with a whisk then add the oil, whisking both to combine.
4. Pour the egg/oil mix and the club soda into the flour mix and stir quickly but gently with a fork until just mixed. There will be lumps so avoid overmixing.
5. Split the batter evenly between the 24 wells. They will be mostly full.
6. Place the pan in the oven and bake for about 15 minutes. The muffins will be lightly golden with crispy looking edges and crackled tops when ready.
7. Remove the pan from the oven and set on a wire rack, letting the muffins cool for only 1-2 minutes. Remove the muffins and toss in the cinnamon sugar mix to coat.
8. Serve warm drizzled with honey or allow to cool slightly and fill the muffins with honey.
9. Best eaten day of baking, fresh from the oven, but can be lightly reheated in the microwave.

Notes:

Adapted from Blackjack Bakehouse (site now defunct).

Nutrition Facts

Calories

62.88

Fat (grams)

4.75

Sat. Fat (grams)

0.40

Carbs (grams)

4.98

Fiber (grams)

0.09

Net carbs

4.90

Sugar (grams)

3.48

Protein (grams)

0.34

Sodium (milligrams)

38.29

Cholesterol (grams)

7.75

The nutritional information is based on the entire amount. Please see the "info" section for nutrition details.

puffs, muffins, cinnamon sugar, breakfast

recipes

American

*The mini muffin pan is an Amazon affiliate link.  Happy baking, thanks!  Please see the "info" tab for more, well, info.