Swedish Breakfast Puffs

Swedish Breakfast Puffs are cloud-soft and dunked in butter, then cardamom sugar for the perfect morning bite. Think bite-size doughnut meets muffin meets tea cake (if you love my Apple Cider Doughnut Muffins or my Cinnamon Toast Muffins, you’ll love these!)

the quick take on breakfast puffs

French Breakfast Puffs (American, not French) ~ this is the original, from the 1950 Betty Crocker’s Picture Cook Book. They’re rolled in cinnamon sugar.

Swedish Breakfast Puffs ~ they take the concept into Scandi territory with cardamom sugar ~ delish!

Amish Breakfast Puffs ~ the community-cookbook cousin, a little sturdier and less spiced, often uses oil or shortening, with the same warm cinnamon-sugar finish.

Swedish breakfast puffs couldn’t be simpler

1. Whisk dry ingredients.
2. Whisk wet ingredients.
3. Combine the two.
4. Scoop and bake!

the cardamom sugar coating

1. Dip the top of your puffs into melted butter.
2. Shower with cardamom sugar (the sugar will also stick naturally to the warm sides, no need to dip the whole muffin in butter.)

the bottom line on Swedish breakfast puffs

These quick and easy little buns are definitely worth your time. The aromatic cardamom sets them apart, and the sugar coating gives them a pleasing crunch. The inside is nice and fluffy.

Best the same day, but I find the sugar coating keeps them moist overnight. Just zap in the microwave for 15-20 seconds to soften and warm leftovers.

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Swedish Breakfast Puffs

5 from 1 vote

Swedish Breakfast Puffs are warm and airy with a crisp coating of buttery cardamom sugar. Morning magic.

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Prep Time:5 minutes minutes

Cook Time:18 minutes minutes

Total Time:23 minutes minutes

Servings: 7 -8

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Equipment

• muffin pan

Ingredients

 

US CustomaryMetric

dry ingredients

• 1 1/2 cups all-purpose flour, measure with the fluff/scoop/level method. Never scoop flour directly from a bag!
• 1/2 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground mace or nutmeg*

wet ingredients

• 1/3 cup vegetable oil, you can also use melted butter.
• 1 large egg
• 1/2 cup milk
• 1 tsp vanilla

cardamom sugar coating

• 1 cup sugar
• 1 1/2 tsp ground cardamom
• 6 tablespoons butter, melted

Instructions

• Preheat oven to 350F and butter 8 cups of your muffin pan.
• In a medium bowl whisk together the dry ingredients to get them well combined.
• In a smaller bowl whisk the wet ingredients together, making sure to get the egg well broken up.
• Add the wet to the dry and fold together just until combined and no dry flour is left.
• Scoop the batter evenly into 7-8 buttered muffins cups.
• Bake for 18-20 minutes** or until risen and starting to turn golden just around the edges (the muffin tops will still be pale.)

cardamom sugar coating

• While the muffins bake toss the 1 cup sugar with the 1 1/2 tsp ground cardamom and mix until completely combined. Put the melted butter in a small bowl.
• Give the muffins a couple of minutes to cool, but while they are still quite hot dip the tops of each one, headfirst, into the melted butter, then shower liberally with the cardamom sugar. I sprinkle it over the tops first, them roll the sides in the sugar as well. If the sugar melts into the top add a second coat.

Notes

*Mace is the lacy coating of the nutmeg seed. They have similar flavors, but lately I’ve been enjoying using mace for a subtle change. It’s a little lighter and brighter in flavor.

**These puffs are small, so little variations in pan type and exact oven temperature can make a difference in your baking time. Check on the early side, especially if your oven runs hot.

Recipe adapted from Betty Crocker

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Course: Breakfast

Cuisine: Scandinavian/American

Author: Sue Moran

Keyword: baking, breakfast, cardamom, fall, muffins

Nutrition

Serving: 1 puff · Calories: 310 kcal · Carbohydrates: 36 g · Protein: 4 g · Fat: 17 g · Saturated Fat: 5 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 4 g · Trans Fat: 0.3 g · Cholesterol: 42 mg · Sodium: 223 mg · Potassium: 158 mg · Fiber: 1 g · Sugar: 15 g · Vitamin A: 217 IU · Vitamin C: 0.1 mg · Calcium: 70 mg · Iron: 2 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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