Bake up a batch of these light and airy Nun's Puffs, a delightful choux pastry dessert baked in a muffin pan and drizzled with sweet honey. A fun and easy treat the whole family will love!
Nun's Puffs are a delightful and fun-to-make recipe that I've been enjoying for years. I discovered this tasty treat in a Better Homes and Gardens cookbook back when I was engaged, and it's been a staple in my kitchen ever since.
The recipe calls for a classic pâte à choux dough, the same as used to make cream puffs, éclairs and beignets. Simply spoon the dough into a muffin pan and bake - the result is a light, airy pastry that's crisp on the outside and soft and crepe-like on the inside, like a cross between a popover and a Dutch baby. They definitely have a distinct eggy flavor, so if you're not a fan, this may not be for you.
I love how puffed-up and golden-brown these Nun's Puffs get in the oven. If you're a fan of cream puffs and beignets, you're sure to love these Nun's Puffs. They are traditionally served drizzled with honey, but you could also try them with whipped cream and fresh fruit and berries.
Nun's Puffs Video
Ingredients
The complete list of ingredients and their exact measurements can be found in the recipe card below.
- butter
- Either unsalted or salted butter will work for this recipe.
- milk
- Most of the time, pâte à choux dough is made with water, but for Nun's Puffs, you need milk.
- I use whole milk, but you could probably use other types of milk, such a reduced fat milk or other alternative milk products, or just use water.
- all purpose flour
- eggs (large eggs)
- sugar
- honey
How To Make Nun's Puffs
- Preheat the oven to 375 degrees Fahrenheit. Grease a regular size muffin pan with melted butter or oil, making sure to get it on all sides and even the rim.
- Prepare the pâte à choux dough.
- In a medium saucepan, melt the butter.
- Add the milk and bring to a low boil.
- Add the flour all at once and stir vigorously with a wooden spoon, keeping the saucepan on low heat, until the dough comes together in a ball that stays together. Cool for 5 minutes.
- Add the eggs, one at a time, using a wooden spoon, until each egg is evenly mixed in. At first, the dough will separate into chunks, but then will become smooth.
- Divide the dough evenly among the prepared muffin cups. Sprinkle each puff with sugar.
- Bake in the preheated oven for about 30 minutes, until puffy and golden brown.
Be sure to cool the dough before adding the eggs.
If you add the eggs when the dough is too hot, the eggs will cook and you'll have "scrambled eggs" in the dough and the texture will be incorrect.
To cool the dough more quickly, I transfer it to a mixing bowl of a stand mixer, turn it on and let it cool off this way, while it's mixing. This really speeds up the process. When the dough isn't steaming anymore and feels just slightly warm, you can start adding the eggs one at a time.
How To Serve Nun's Puffs
The original recipe suggests serving these with a drizzle of honey.
They are also delicious with some whipped cream and fresh fruit and/or berries. I have also had readers who shared that they served Nun's Puffs with sweetened condensed milk or dulce de leche.
Helpful Tips and Frequently Asked Questions
I don't know where this funny name came from, but from doing some research online, I found that Nun's Puffs are a type of dessert pastry that originated in France, where they were referred to as "pets de nonne." This delectable treat is now also produced in various regions, including French Canada, the United States, England, and Spain.
The mixer is faster and easier, but you can simply cool the dough in the pot, then add the eggs, one at a time, right into the dough. You'll have less dishes to wash:). 
Choux pastry, also known as pâte à choux, does not contain any leavening agents such as baking powder or baking soda. Instead, the pastry relies on the steam generated by the evaporation of water in the dough during the baking process to puff up and rise. Additionally, the high moisture content and the presence of eggs in the dough also contribute to the pastry's ability to rise.
The original recipe doesn't contain any sugar in the dough. Sprinkling sugar on top of the pastry adds plenty of sweetness. If you serve the Nun's Puffs with honey, sweetened condensed milk, dulce de leche, caramel or whipped cream, all of those things will add a lot of sweetness.
You can also add a bit of sugar to the dough itself, about ½-1 Tablespoon.
More Simple & Delicious Desserts
Nun's Puffs
Bake up a batch of these light and airy Nun's Puffs, a delightful choux pastry dessert baked in a muffin pan and drizzled with sweet honey. A fun and easy treat the whole family will love!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 12 puffs 1x
- Category: Sweets
Ingredients
- 1 stick butter (½ cup)
- 1 cup milk
- ¾ cup all purpose flour
- 4 eggs
- ½-1 Tablespoon sugar, optional for the dough (not in the original recipe, but can be added for extra sweetness)
- sugar, for sprinkling on top
- honey, optional, for serving
- other options to serve - whipped cream, fresh fruit and/or berries
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Grease a regular size muffin pan with oil, on the inside and on the rim.
- In a medium saucepan, melt the butter. Add the milk and bring to a low boil.
- Add the flour all at once and stir vigorously with a wooden spoon, keeping the saucepan on low heat, until the dough comes together in a ball that stays together.
- Cool for 5 minutes.
- Add the eggs, one at a time, using a wooden spoon, until each egg is evenly mixed in. At first, the dough will separate into chunks, but then will become smooth.
- Divide the dough evenly among the prepared muffin cups. Sprinkle each puff with sugar.
- Bake in the preheated oven for about 30 minutes, until puffy and golden brown.
- Serve with a drizzle of honey.
Notes
The original recipe doesn't contain any sugar in the dough. Sprinkling sugar on top of the pastry adds plenty of sweetness. If you serve the Nun's Puffs with honey, sweetened condensed milk, dulce de leche, caramel or whipped cream, all of those things will add a lot of sweetness.
You can also add a bit of sugar to the dough itself, about ½-1 Tablespoon.
They look yummy. Now I know what we are having for desert tonight.
I hope you enjoy them, Lily:).
Are these similar to Yorkshire pudding?
Yes, very similar. It's the same kind of dough. Pate choux.
These came out fantastic!! Going into my notebook of recipes! My picky eater ate two! I topped them with forest fruit jam!!
Thank you for a delicious recipe that my family will enjoy for years to come!!
I'm so happy you enjoyed them, Diane:). Thank you for taking the time to write.
Hi, instead of sugar on top, would it puff up if I add jam or nutella?
Thanks.
I have never tried it myself, Veronika. I think it should work out too. Let me know if you try it:).
Do you think this would work with a gluten free four possibly?
I have never tried it, Anna.
Hi! Can these be made with almond or coconut flour for a low carb option? Thanks!
I have never tried it, so I would not recommend it.
Olga, wondering if you have any suggestions for this... Mine turned out fabulous, but deflated the minute I pulled them out of the oven...
It's normal for them to deflate a bit as soon as they hit the cooler air, Charissa. They should still have lots of lift, but deflate a little. Since there isn't any leavening agent in the dough (yeast, baking powder or baking soda), the only things helping the puffs rise are the eggs and air. That's why they deflate when out of the oven and away from the hot air that puffs them up.
This is a quick, easy and tasty recipe!! Thank you Olga for this awesome recipe!! 🙂
Hi!! I've had my eye on these since I found this recipe. Do you think einkorn flour will work well?
I've never used that flour, Zeena, so I can't guarantee that it will work out.
these were great and my kids loved them with a side of raspberry jam.... Have you tried freezing them or preparing day ahead and refrigerating? Wondering how they will hold up? Thanks!
Yum! Strawberry jam sounds like a great addition. I have never tried freezing them, so I'm not sure how that would work.
Try them savory with bacon...yum.
I am not much of a baker usually, but these puffs grabbed my attention and I had to try making them. I did struggle a bit trying to convert the ingredient amounts into something comprehensible for myself, but I think the trouble was worth it- the puffs turned out really good 😀 Thank you for sharing this idea and recipe! I will definetly make them again 🙂
Yay! So glad you liked them, Annika. This is one of my favorite recipes.
I made these puffs last Saturday. Just WOW. 🙂 and so easy to make. Everyone in my family loved them.
Thank you Olga for this great recipe and all other recipes too.
I made these puffs last Saturday. Just WOW. 🙂 and so easy to make. Everyone one in my family loved them.
Thank you Olga for this great recipe and all other recipes too.
That's wonderful, Yelena! So happy to hear that the Nun's Puffs were a big hit.
Do you think it would work in the mini cupcake pan? How would you adjust the baking time?
Hi Olga,
Great question! I think using a mini cupcake pan could work really well. Since I haven't tried it myself, I can't give you an exact baking time, but I’d suggest starting with half the original baking time and then keeping a close eye on them. Once they’re puffed up and golden brown, you’ll know they’re ready! Every oven is a bit different, so just watch for that perfect golden finish. Let me know how it turns out—I’d love to hear!
Happy baking!
I made these puffs this morning!! Sooo good. My girls loved them. I will be making these AGAIN AND AGAIN. Thank you Olga!!!
That's awesome, Alice! I'm so glad you and your girls enjoyed them.