When my nieces come to visit I have to make something that reflects just how sweet and spicy they are.

INGREDIENTS

Coating

2/3 cup granulated sugar

1 tablespoon ground cinnamon

6 tablespoons unsalted butter

Puffs

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon table salt

½ teaspoon mixed spices

½ cup sugar

1/3 cup unsalted butter, at room temperature, plus extra for greasing muffin cups

1 large egg

1 teaspoon pure vanilla extract

1/2 cup buttermilk

DIRECTIONS

Preheat oven to 350°F. Butter 12 standard size or 30 miniature muffin cups, or line cups with paper liners.

In a small saucepan, melt 6 tablespoons butter over medium heat, stirring frequently, until brown bits form on the bottom and it smells nutty. Remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon.

Whisk flour, baking powder, baking soda, salt and nutmeg together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined. Mix in 1/3 of flour mixture, followed by 1/2 of buttermilk, repeating again and finishing with the flour mixture. Mix only until combined.

Spoon into prepared muffin cups, filling only 3/4 of the way. Bake standard sized muffins for 20 to 25 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.

As soon as you feel you’re able to pick one up, take your first puff and roll the top and upper edges in the browned butter. Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar. Transfer puff to wire rack to set and repeat with remaining puffs. Eat warm.

Original recipe appeared here. I changed it a bit.