Sugared Puffs

Recipe from David Lebovitz

Adapted by Amanda Hesser

Updated January 14, 2026

  • Tom Schierlitz for The New York Times
Media 1 of 1
Total Time
1 hour
Cook Time
35 minutes
Rating
5(106)
Comments
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—Amanda Hesser

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Ingredients

Yield:Makes 9 puffs

FOR THE PUFFS

  • Softened unsalted butter, for greasing the pan

  • 2 tablespoons butter, melted

  • 3 large eggs, at room temperature

  • 1 cup whole milk

  • 1 teaspoon salt

  • 1 ½ teaspoons sugar

  • 1 cup flour

FOR THE SUGAR COATING

  • ⅔ cup sugar

  • 1 teaspoon ground cinnamon

  • 4 tablespoons butter, melted

Ingredient Substitution Guide
Nutritional analysis per serving

28 grams carbs; 88 milligrams cholesterol; 228 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 1 gram fiber; 196 milligrams sodium; 4 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. FOR THE PUFFS

    1. Step 1

      Preheat the oven to 400 degrees. Liberally grease a nonstick popover pan, or a muffin pan with ½-cup indentations, with softened butter.

    2. Step 2

      For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and whiz for a few seconds.

    3. Step 3

      Add the flour and whiz for 5 to 8 seconds, just until smooth.

    4. Step 4

      Divide the batter among 9 greased molds, filling each ½ to ⅔ full.

    5. Step 5

      Bake for 35 minutes, until the puffs are deep brown.

    6. Step 6

      Remove from the oven, wait a few minutes until cool enough to handle, then remove the puffs from the pans. You may need a small knife to help pry them out.

    7. Step 7

      Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each puff all over with melted butter, then dredge in sugar and cinnamon mixture to coat completely. Let cool on a baking rack.

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Ratings

5 out of 5
106 user ratings
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Comments

HB

I made these in mini muffin tin, about a tablespoon of batter in each. definitely a treat!

Ceitidh

Made these exactly as indicated in the recipe! They came out very well. Next time, I will make less of the sugar mix as I had a lot leftover after sugaring them. I won’t make any other changes. Delicious!

naja

I use to make this in the summertime when my girls were little. We would have them with fresh strawberries. I am so pleased to rediscover this recipe

thatsnotmyname

My little girls approved, both of them, a miracle! And the person who said children love to make them was so right, thank you. But they are delicious and I couldn’t stop eating them!

Ceitidh

Made these exactly as indicated in the recipe! They came out very well. Next time, I will make less of the sugar mix as I had a lot leftover after sugaring them. I won’t make any other changes. Delicious!

naja

I use to make this in the summertime when my girls were little. We would have them with fresh strawberries. I am so pleased to rediscover this recipe

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Credits

By David Lebovitz, the author of “Room for Dessert” and “The Great Book of Chocolate.” His latest book, “The Sweet Life in Paris,” will be published in May. His blog is davidlebovitz.com

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