Paris Puffins

Paris Puffins are muffins that pretend to be doughnuts. A simple nutmeg-scented batter gets baked in muffin cups, then each one is rolled in melted butter and coated in cinnamon sugar while still piping hot. The butter melts into the warm surface and the sugar sticks in a sweet, crunchy layer.

The batter itself is straightforward: shortening creamed with sugar and egg, then flour, baking powder, salt, and nutmeg added alternately with milk. Fill each cup two-thirds full and bake until puffed and golden.

The magic is in that immediate post-oven butter-and-sugar treatment. You need to work fast while the muffins are still hot. Cold muffins won’t absorb the butter properly and the sugar coating won’t stick.

Pro Tips

• Have the melted butter and cinnamon-sugar mixture ready before the muffins come out. Speed is everything.
• Roll each muffin completely in butter, covering all sides, then immediately into the sugar mixture.
• Don’t overbake. These should be tender inside, not dry. Pull them when the tops are just golden.
• Serve immediately while still warm. They lose that fresh-doughnut magic as they cool.

Variations

• Add ½ teaspoon cardamom to the batter along with the nutmeg for a Scandinavian twist.
• Roll in brown sugar mixed with cinnamon instead of white sugar for a deeper, more caramel-like coating.
• Fill with a teaspoon of raspberry jam before baking for a jelly doughnut surprise in the center.