Apple Cider French Puffs
This week has been tough. My husband was traveling out of state for work, so kid wrangling at night was all me. And when your kids wake up multiple times a night to go pee, it really brings you back the baby days and sleeps deprivation. I think I woke up at least 2-3 times every night this week. So I am tired. But... when the weekend hits something kicks in and my urge to bake trumps the exhaustion. Apples started appearing in bulk at our local markets so the craving for an apple cider donut had put me on edge. I have a donut pan, but only one. So I can make a only 6 donuts at a time, which is way too time consuming. But then I found a recipe for French puffs from the Pioneer woman and I was inspired to make these Apple Cider French Puffs.
These puffs are essentially muffins. But since they are made with butter and shortening, they are way more flavorful and have a slightly denser texture. I actually found myself craving these more than I would a muffin. I guess adding extra fat to the batter makes it that much better!
This process takes a bit more time and effort since I had to break out the kitchenaid to cream the butter and shortening, but it was well worth it. Once they bake up, brush them with melted butter and dunk in cinnamon sugar. I say brush because I've read that actually dipping the whole puff in the butter makes the puffs too greasy. So brush away and coat these in the good stuff.
These puffs have adorably cute rounded tops and a pale color. The crumb is super moist and tender. I added tiny cubes of apple to the batter for a sweet burst of apple with each bite. The muffin isn't too sweet since I was coating these in cinnamon sugar anyways. But these make for an amazing breakfast and midday snack. I apologize for such a short post, but it's been a long day, kids are screaming non stop in the background andI've lost all concentration and patience. I guess all I can say is, these puffs are awesome. Please try it this weekend. They won't disappoint! Now it's onto my next bake!
Mini Apple Cider French Puffs
Yields 36 mini muffins
*Adapted from the Pioneer Woman
- 3 cups Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Cinnamon
- 1/2 cup Sugar
- 2/3 cups Shortening (Crisco)
- 2 whole Eggs
- 1/2 cup ButterMilk
- 1/2 cup Apple Cider
- 1-1/2 cup Sugar
- 3 teaspoons Cinnamon
- 1/2 tsp Cardamom
- 1 stick Butter
- Preheat oven to 350 degrees. Lightly grease 24 mini muffin cups.
- In a large bowl stir together flour, baking powder, salt, Cinnamon and nutmeg. Set aside.
- In a large measuring cup mix buttermilk and apple cider together.
- In stand mixer, cream together sugar and shortening. Then add eggs and beat together to well combined.
- Add flour mixture and buttermilk alternately to creamed mixture, beating well after each addition.
- Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 12-15 minutes or until lightly golden.
- In a bowl, melt 1 stick butter. In a separate bowl combine remaining sugar, cardamom and cinnamon. Brush each baked mini muffins with butter, coating thoroughly, then coat with cinnamon-sugar mixture.