If you’ve never had them, easy nun’s puffs recipe is like discovering a buttery, airy secret from a European bakery. These golden puffs are crisp on the outside, soft inside, and slightly sweet made with basic pantry ingredients in one saucepan. No yeast, no fancy mixer, no waiting. Just magic.
This is one of those old-fashioned recipes that feels impressive but comes together in minutes. The batter is cooked on the stove first (just like pâte à choux), then baked in muffin tins to create those tall, airy domes with rich, custardy centers. Let me walk you through the process like a pro.
Ingredients for the Best Nun’s Puffs
- ½ cup unsalted butter (1 stick)
- 1 cup whole milk
- ¾ cup all-purpose flour
- 4 large eggs
- ½ to 1 tablespoon granulated sugar (optional, for a sweet version)
- Pinch of salt
- Sugar for sprinkling (optional)
Step by Step Guide to Making Nun’s Puffs
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C). Lightly grease 9-10 muffin cups with butter or nonstick spray. Do not use paper liners they prevent the puff from rising and crisping properly.
- Gather and measure all ingredients in advance. Once the batter is hot, you’ll need to work quickly.
Step 2: Cook the Batter on the Stove
- In a medium saucepan, combine butter, milk, sugar (if using), and a pinch of salt. Heat over medium until the butter melts and the mixture begins to bubble gently around the edges don’t boil.
- Once hot, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon or spatula. The mixture will look lumpy at first but keep stirring.
- Cook the dough, stirring constantly, for about 1-2 minutes until it pulls away from the sides and forms a smooth ball. This is key to structure and puff.
Step 3: Beat in the Eggs
- Remove the pan from the heat and let it cool for 3-4 minutes. You want it warm, not hot, or the eggs will scramble.
- Crack in one egg and beat vigorously until fully incorporated. The batter will look split at first but keep mixing it will smooth out.
- Repeat with remaining eggs, one at a time. The final batter should be glossy, thick, and scoopable, similar to cream puff dough.
How to Bake Nun’s Puffs for the Best Rise
Step 4: Portion and Bake
- Using a spoon or ice cream scoop, divide the batter evenly into your greased muffin cups. Each cup should be filled about ¾ full.
- Place the tray into the preheated oven and bake for 35 to 40 minutes, or until the puffs are tall, golden brown, and firm on the outside.
- Do not open the oven door during baking this can collapse the steam structure and cause the puffs to deflate. Wait until the final 5 minutes if you need to peek.
The puffs will rise dramatically in the oven, creating crisp edges and soft, hollow centers that are lightly custardy almost like popovers but richer.
Optional Final Touch
- Right after removing from the oven, you can sprinkle each puff with granulated or powdered sugar for extra shine and sweetness.
- Serve warm for the best texture, but they’re also delicious at room temperature with coffee or tea.
Why These Nun’s Puffs Work So Well
- Steam-based rise: Like choux pastry, the moisture in the batter creates steam that forces the puffs upward without baking powder or yeast.
- Stovetop cooking: Cooking the flour in milk and butter gelatinizes the starch and stabilizes the dough, creating a perfectly structured puff.
- Eggs as the magic: Eggs provide lift, richness, and glossy finish don’t skip or reduce them.
Flavor Variations and Creative Ideas
Once you’ve mastered the base easy nun’s puffs recipe, you can play with endless variations. Here are some of my favorites from the test kitchen:
- Cinnamon sugar: Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the tops right out of the oven.
- Honey glaze: Warm a few tablespoons of honey and drizzle lightly over the puffs for a shiny finish and mild sweetness.
- Savory twist: Skip the sugar and stir in grated Parmesan and fresh black pepper before baking for a cheesy, brunch-ready puff.
- Filled puffs: Once cooled, use a piping bag to fill them with lemon curd, pastry cream, or whipped honey butter for an elevated dessert bite.
I’ve also served these with jam and clotted cream like scones not traditional, but absolutely divine. You can even dust with powdered sugar and stack them as a breakfast tower at the center of the table. They’re light but rich, and surprisingly satisfying despite their simplicity.
Frequently Asked Questions About Easy Nun’s Puffs
Why are they called Nun’s Puffs?
The name “Nun’s Puffs” comes from a French pastry called pets de nonne, which translates to “nun’s farts” likely referencing the airy, puffed-up texture. Over time, the English name softened into “nun’s puffs.” Despite the funny origin, the flavor is seriously good.
Why didn’t my nun’s puffs rise?
The two most common reasons: (1) You didn’t cook the flour mixture long enough to form a smooth dough, or (2) the eggs weren’t fully incorporated, causing the structure to collapse. Also, opening the oven too early can ruin the steam-based lift.
Can I make nun’s puffs ahead of time?
Yes! You can bake them a day in advance. Store in an airtight container at room temperature. For best texture, reheat in the oven at 300°F (150°C) for 5-7 minutes to revive the crispiness.
Can I freeze nun’s puffs?
They’re best fresh, but yes, you can freeze fully baked puffs. Wrap tightly and freeze for up to 2 months. Reheat from frozen in a 325°F (160°C) oven until hot and crisp again.
Do I need a muffin tin to make them?
It’s highly recommended. The shape and height of a muffin tin help the puffs rise upward instead of spreading flat. However, you can also bake small scoops on a parchment-lined baking sheet they’ll puff but won’t hold the same structure.
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