Nun’s Puffs Recipe – Easy 5-Ingredient Pastry (Sweet & Savory Ideas)

Fluffy nun’s puffs recipe made with 5 pantry staples! Ready in 30 min, no yeast. Try sweet cinnamon-sugar or a savory cheese version for breakfast or dessert.

The day I discovered these airy “nuns buns” in grandma’s 1970s church cookbook, I thought the pages might crumble from age—but the recipe? Oh, the recipe was gold. Light, puffy clouds made from almost nothing, yet somehow magical. I made them that weekend, and let’s just say… we didn’t need a breadbasket. We needed a second batch.

What Are Nun’s Puffs?

Let me introduce you to the kind of pastry that feels like a Sunday morning hug. This nun’s puffs recipe is one of those old-school treasures that’s as impressive as it is simple—crispy on the outside, custardy on the inside, and made from just five pantry staples you probably already have.

So… what are nun’s puffs exactly? Think of them as the Midwest’s answer to French choux pastry—without the piping bags or intimidation. Traditionally called pets de nonne (yes, loosely translated: “nun’s farts,” but let’s keep things polite), these little puffs rise tall thanks to the magic combo of eggs and steam. No yeast, no fuss.

They’re perfect for weekend brunch, last-minute snacks, or cozy desserts. We’ve made them sweet with cinnamon-sugar, and savory with sharp cheddar and chives. The batter takes 5 minutes. The oven does the rest.

And if you’re craving more easy bakes with a healthy twist, try these fruity, high-protein muffins too. They’re a favorite around here—especially with a smear of nut butter.

Why You’ll Love This Easy Nun’s Puffs Recipe

This easy nun’s puffs recipe is one of those rare finds that checks every box:

• 5 basic ingredients
• No yeast or mixer needed
• Sweet or savory options
• Fluffy, golden, and fun to eat
• Ready in under 30 minutes

It’s the kind of recipe that works on a lazy Sunday morning or when you suddenly need something warm and comforting. My kids always vote sweet, but my husband sneaks extra savory ones “for testing.” (He’s very devoted to quality control.)

Main Ingredients (Just 5!)

The beauty of this nun’s puffs recipe is how something so simple turns out so irresistible. These are the nun’s puffs main ingredients you’ll need for the base batter:

• ½ cup (1 stick) unsalted butter
• 1 cup whole milk
• 1 cup all-purpose flour
• 4 large eggs
• Pinch of salt

That’s it for the base! From there, you can take the puffs sweet or savory depending on what you’re craving (or what’s in your fridge).

Sweet Finish:
• ¼ cup granulated sugar + 1 tsp cinnamon

Savory Finish:
• ½ cup shredded sharp cheddar
• 1 Tbsp chopped chives

These additions get sprinkled or stirred in after baking—or folded gently into the batter if you’re feeling bold. I’ll break it down more in the variations section, but just know: you can’t go wrong.

makes all the difference.

Place your muffin tin (standard 12-cup) in the oven. Divide the ½ cup butter among the cups and let it melt while the oven preheats to 400°F. The butter should be sizzling before you pour in the batter.

2. Whisk the Batter

In a saucepan over medium heat, combine the milk, remaining melted butter (if any), and salt. Once hot, stir in the flour all at once. Keep stirring until it forms a doughy paste that pulls away from the pan—this takes about 1 minute.

Transfer to a bowl and let cool for 5 minutes (so you don’t scramble the eggs). Then beat in the eggs, one at a time. The batter will look a little slippery and strange, but keep going. You want it glossy, thick, and spoonable—almost like a thick pancake batter meets pudding.

This unique texture is what helps it puff!

3. Bake & Puff

Carefully remove the hot muffin tin from the oven and quickly spoon the batter into the buttered cups—filling each one about halfway.

Bake at 400°F for 15 minutes, then lower the temperature to 350°F and bake another 10–15 minutes.

You’ll know they’re ready when they’re golden brown, tall, and hollow-sounding when tapped. The tops should be crisp, and the insides custardy and airy—like a hybrid of a popover and a cream puff.

Let them sit in the pan for a few minutes to firm up before serving. They’ll sink just a little—that’s normal!

Sweet vs. Savory Variations

Once your nun’s puffs are golden and puffed, the real fun begins: topping and flavoring! Whether you’re in the mood for dessert or a cheesy brunch bite, here are two easy ways to dress them up.

Sweet Cinnamon-Sugar	Savory Cheddar-Chive
While warm, brush tops with melted butter and roll in a mix of ¼ cup sugar + 1 tsp cinnamon. They’ll glisten like doughnuts and taste even better.	Stir ½ cup shredded sharp cheddar and 1 Tbsp chopped chives into the batter before baking. Or, sprinkle on top after baking for extra melty flair.
These are perfect for brunch, tea, or a light dessert with honey.	Serve warm with soup, salad, or eggs for a cozy meal.

If you love the sweet path, don’t miss this almond butter cake next—moist, nutty, and berry-kissed.

And for savory lovers, these savory veggie-stuffed zucchini boats are always a hit with dinner guests (and picky eaters).

Breakfast, Snack, or Dessert?

The beauty of nun’s puffs recipes is how flexible they are. One batch can turn into brunch bites, afternoon snacks, or even a late-night treat when you’re raiding the fridge in pajama pants.

Here are a few favorite ways we’ve served them over the years:

• For breakfast: With fresh berries and a drizzle of honey
• As a snack: Warm with apple slices or cheese cubes
• For dessert: Split and filled with whipped cream or ice cream
• On a brunch board: Next to eggs, jam, and coffee
• As a midnight bite: Cold from the fridge (still good!)

They also pair perfectly with a tangy yogurt bowl if you want to balance the puff’s richness with something fruity and refreshing.

FAQ – Traditional Pastry Questions Answered

Storage & Reheat Tips

These little puffs are best fresh from the oven, but you can absolutely save them for later. Here’s how we do it in our house:

• Room Temp: Store in an airtight container for up to 1 day. Reheat briefly to revive the crisp edges.
• Fridge: Keeps well for 2–3 days, but texture softens.
• Freezer: Flash-freeze on a baking sheet, then store in a zip bag for up to 1 month.

To reheat: Bake from frozen at 400°F for 5 minutes. They’ll crisp up like they just came out of the oven—no soggy sadness here.

More Old-School Bakery Treats

If you loved this nun’s puffs recipe, you’ll feel right at home with these other cozy classics from my kitchen:

• Caramel Cheesecake Cookies
• Cloud Cake Recipe
• Strawberry Cheesecake Bars

They’re nostalgic, comforting, and made for sharing—just like grandma used to bake.

Let Me Know: Sweet or Savory?

I’d love to hear how your nun’s puffs recipe turned out. Did you go the cinnamon-sugar route or team cheddar-chive?

Pin this recipe and share your twist with me — sweet, savory, or something in between!
You can find more comforting, nostalgic recipes over on my Pinterest board. Let’s bake something wonderful together.

With love and a plate full of puffs,
Eva

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