Orange Butter Puffs
American
Small orange-scented butter cakes baked in a muffin tin.
- Servings (recipe yield)
- 10 servings
- Prep time
- 15 min
- Cook time
- 20 min
- Rest / chill / soak
- 0 min
- Total time
- 35 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- ⅓ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- 1¾ cups all-purpose flour
- 3 tsp baking powder
- 2 tsp finely grated orange zest
Instructions
- Heat the oven to 350°F (175°C) and line ten wells of a muffin tin. Rub the zest into the sugar, then beat it with the butter. Add the eggs one at a time.
- Whisk flour and baking powder. Stir into the butter mixture in two additions, alternating with the milk. Divide the batter evenly among the liners.
- Bake for 16 to 20 minutes, until the centers spring back lightly when touched.
Source: Adapted from Fannie Merritt Farmer’s public-domain Boston Cooking-School Cook Book · Recipe source · Public-domain source license