Categories: Breakfast
Ingredients
- 1 large egg
- 1 cup cream cheese, softened
- 3/4 stick of butter
- 1/2 cup white (granulated) sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup cold milk
- 1 and 1/4 cup flour
- 3/4 stick salted butter, melted
- 1/2 cup white (granulated) sugar
- 1/2 teaspoon cinnamon
Directions
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Preheat oven to 350°F, rack in the middle position.
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Spray the inside of a pan of 12 regular-size muffin cups with Pam or another nonstick cooking spray.
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Beat the egg until it is light and fluffy.
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Unwrap the cream cheese and the butter, and place both in a microwave-safe bowl.
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Soften by heating the cream cheese and butter in the microwave on HIGH for 1 minute. Let the bowl sit in the microwave for another minute and then try to stir the mixture smooth. If you cannot stir it smooth, microwave in 30-second increments with 30-second standing times until you can stir it smooth.
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Add the cream cheese and butter mixture to the beaten egg. Mix until everything is well combined.
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Add the white sugar and mix it in.
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With the mixer running on LOW speed, mix in the baking powder, baking soda, salt, and nutmeg until everything is thoroughly incorporated.
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With the mixer still running on LOW speed, mix in half of the cold milk and half of the flour. Mix until well combined.
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Add the rest of the milk and the rest of the flour. Mix thoroughly.
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Pour the batter into the muffin cups, filling them 2/3 full.
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Bake at 350°F for 20 to 25 minutes, or until the tops are golden brown and they have puffed up to fill the muffin cups.
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When your Breakfast Puffs are approximately 5 minutes from done, place the second 3/4 stick of salted butter in a medium-size microwave-safe bowl. Melt it on HIGH for 30 seconds.
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While the butter is melting, place the white sugar and cinnamon in a shallow bowl and mix them together with a fork.
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Prepare a towel-lined basket to use for serving your Breakfast Puffs.
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When your Breakfast Puffs are golden brown on top and the time is up, turn them out on a cookie sheet or a bread board, and dip them, one by one, into the melted butter. Immediately roll the puff in the sugar and cinnamon mixture and place it in the towel-lined basket you prepared for serving.
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Repeat, working quickly, with one puff at a time, until all 12 puffs have been dipped in butter and rolled in the sugar and cinnamon mixture.
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Serve immediately. They’re best eaten hot.