If you love the taste of a warm cinnamon cake donut, and muffins, but don't want to make a whole batch, this Cinnamon Donut Puff for One is the perfect little treat. Soft, tender and coated in a buttery cinnamon sugar topping, it delivers all of the nostalgic donut-shop flavors in a quick, single-serve bake that's ready in minutes.
This small-batch recipe is ideal for breakfast, teatime, or whenever you're creating something sweet without the fuss - simple ingredients, easy steps, and a delicious payoff every time. A cozy, comforting indulgence made just for you.
This is a muffin recipe that I have been baking and enjoying for a very long time. A breakfast treat with the texture and flavor of a cake donut. I got the original recipe from a cookery book entitled The Breakfast Book by Marion Cunningham. When my children were growing up that, plus the supper book, and Fanny Farmer's Cookbook were my cookery bibles.
I adore donut muffins, or breakfast puffs, French puffs . . . there are many names used to describe the same thing. A muffin which tastes exactly like a cake style donut. What's not to love!
I do have a full sized recipe for them, but I just cannot manage to use a full dozen muffins these days, and I only have so much room in my freezer. This smaller size recipe makes just one muffin, perfectly sized for the singleton to enjoy. No waste. No further temptation winking at you from the countertop. Just one beautifully flavored and textured single sized muffin to enjoy.
These have a beautiful texture. I love the flavour of the nutmeg in them. I suppose that is also what I love about cake doughnuts! I adore nutmeg! I have also added some vanilla. Mostly because I am trying to use it up before I move, but also because I like vanilla and it goes really well with nutmeg.
If you are on your own, or if you are wanting to bake a single muffin for someone you love to enjoy, then you really can't go wrong with this recipe. It is perfection and lacks nothing from the original full sized recipe. The perfect weekend breakfast indulgence.
INGREDIENTS NEEDED
TO MAKE
🥮CINNAMON DONUT PUFF FOR ONE🥮
Simple baking cupboard ingredients. There is nothing out of the ordinary required.
For the muffin:
- 6 TBS (53g) all-purpose plain flour
- 2 TBS (24g) granulated sugar
- scant half tsp (1/4 + 1/8 tsp) baking powder
- pinch salt
- 1/4 tsp ground nutmeg
- 1 large egg yolk, beaten (freeze the white for another purpose
- 2 1/2 TBS (about 40g) whole milk
- 1 TBS (15g) butter, melted
- 1/4 tsp vanilla paste (optional)
To finish:
- 1/2 TBS (7 g) butter, melted
- 1/2 TBS (6g) granulated sugar
- 1/8 tsp ground cinnamon
🥮INGREDIENTS NOTES🥮
Egg Yolk
The yolk adds moisture, richness, and tenderness to the puff. It is essential for achieving that soft, buttery crumb. Using the whole egg would throw off the texture.
Milk
Milk helps to create a perfect batter and helps to contribute to the puff's tender texture. You can use non dairy milk in its place if you wish. I like to use whole milk.
Butter
Melted butter in the batter adds richness, while the extra added at the end helps the cinnamon sugar to cling beautifully. It's what gives the puff it's signature finish.
Flour
All-purpose flour provides the structure for the puff. Combined with baking powder it creates a lovely rise and a soft tender crumb.
Sugar
Sugar sweetens both the muffin batter and the cinnamon sugar topping.
Baking Powder & Salt
Baking powder ensures a good rise, while a pinch of salt balances the sweetness and enhances the flavor.
Vanilla and Nutmeg
These add the traditional donut flavors that we all enjoy
Cinnamon
Used in the topping, cinnamon brings a cozy kiss of warmth.
🥮HOW TO MAKE A CINNAMON DONUT PUFF🥮
This goes together as any muffin would. Simple and easy to make.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 8-ounce ramekin very well. Set aside. Mix together the cinnamon and the sugar for the finish together. Set aside. (You could use a flatter, wider ramekin if you wish, so long as it holds the same amount. The batter should not exceed 2/3 of the ramekin. Bake times may change slightly if the baking dish is wider and flatter, so be aware.)
- Whisk the flour, sugar, baking powder, salt, and nutmeg together in a small bowl. (I like to grate my nutmeg fresh. It has a better flavor.)
- Whisk the egg yolk, milk, melted butter and vanilla paste together. Pour this over the dry ingredients in the bowl and mix together just to combine. (It's okay if there are a few lumps. Over mixing will toughen your muffin.)
- Spoon into the prepared ramekin. Place onto a small baking tray and place into the oven. (The oven tray helps to prevent the ramekin from falling over in the oven.)
- Bake for 25 to 28 minutes, until well risen and a toothpick inserted in the center comes out clean.
- Brush the melted butter generously over the top of the hot muffin. Sprinkle immediately with the cinnamon sugar to coat.
- Serve warm.
🥮HINTS AND TIPS FOR MUFFIN SUCCESS🥮
Here are my hints and tips for making sure that your muffins turn out beautifully every time:
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic wrap tightly, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
🥮FREQUENTLY ASKED QUESTIONS🥮
CAN THIS RECIPE BE DOUBLED?
You could double it for sure, and bake either in two ramekins or in one 4 by 7 inch baking dish.
WHY CAN'T I USE THE WHOLE EGG?
Using the whole egg would mess with the integrity of the bake. You could beat the whole egg, weight it and use half of that measure, but it is easier to just use the yolk of a large egg and then freeze the white.
COULD I JUST ROLL THE WHOLE MUFFIN IN THE CINNAMON SUGAR?
You could for sure. Simply double everything, knock the muffin out of the dish, roll in the melted butter and then the cinnamon sugar.
WHERE CAN I FIND THE FULL BATCH RECIPE?
You can find the full batch recipe here. It makes one dozen delicious muffins.
🥮A FEW OTHER SINGLE SIZED BAKES TO ENJOY🥮
Why shouldn't singletons not also get to enjoy delicious bakes. We are just as deserving of a treat now and then also. Here are a few other single sized bakes to enjoy!
DEEP DISH CHOCOLATE CHIP COOKIE FOR ONE - The perfect indulgent small treat. Crisp at the edges. Gooey and warm in the center, and absolutely heavenly enjoyed warm from the ramekin. Made with a handful of simple ingredients and baked into one rich, decadent cookie that feels wonderfully comforting and a little bit dangerous.
MAPLE PECAN PIE FOR ONE (NO CRUST) - Rich and buttery, sweet and nutty, made just so one. You get all of the indulgence without the temptation of a full pie. With no crust to fuss over and using only everyday ingredients, this is quick, easy and wonderfully satisfying. It is the perfect personal pie for when you are craving something special.
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Yield: One Muffin
Cinnamon Donut Puff for One
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
A favorite muffin recipe downsized to make only one decent sized muffin that is perfect for the singleton to enjoy.
Ingredients
For the muffin:
- 6 TBS (53g) all-purpose plain flour
- 2 TBS (24g) granulated sugar
- scant half tsp (1/4 + 1/8 tsp) baking powder
- pinch salt
- 1/4 tsp ground nutmeg
- 1 large egg yolk, beaten (freeze the white for another purpose
- 2 1/2 TBS (about 40g) whole milk
- 1 TBS (15g) butter, melted
- 1/4 tsp vanilla paste (optional)
To finish:
- 1/2 TBS (7 g) butter, melted
- 1/2 TBS (6g) granulated sugar
- 1/8 tsp ground cinnamon
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a deep 8-ounce ramekin very well. Set aside. Mix together the cinnamon and the sugar for the finish together. Set aside.
- Whisk the flour, sugar, baking powder, salt, and nutmeg together in a small bowl
- Whisk the egg yolk, milk, melted butter and vanilla paste together. Pour this over the dry ingredients in the bowl and mix together just to combine. It's okay if there are a few lumps.
- Spoon into the prepared ramekin. Place onto a small baking tray and place into the oven.
- Bake for 25 to 28 minutes, until well risen and a toothpick inserted in the center comes out clean.
- Brush the melted butter generously over the top of the hot muffin. Sprinkle immediately with the cinnamon sugar to coat.
- Serve warm.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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If you're looking for a fresh, bright, and incredibly easy fish supper, this Gremolata Baked Cod is a recipe you will want to bookmark. Made with thick, meaty North Atlantic cod loins and topped with a crisp lemon-herb breadcrumb mixture, it's the kind of dish that delivers big flavor with very little effort.
The fish is moistened with a simple blend of oil, wine, lemon juice and garlic before baking which helps to keep the fish tender and flaky every time. A golden panko topping adds just the right amount of crunch, turning a simple piece of fish into something truly special. Quick, wholesome, and perfect for two - this is an easy weeknight favourite that feels restaurant worthy without a lot of fuss.
I love Cod. Where I live, more often than not people will go for haddock rather than cod, although cod used to be a mainstay here in the maritime provinces. The cod was overfished for a while, and stocks were low as it was so popular. Good cod is not so common to find as it once was, but the stocks are beginning to replenish themselves. A lot of cod that is in the shops now is blue cod, which is not exactly the same thing, but very similar.
I love Atlantic Cod the most. It is mild and sweet. When I lived in the U.K. I used to buy Icelandic Cod and it was also very lovely. Fish from artic/colder waters just has the nicest flavors and I would always buy wild if you can as opposed to farmed.
This recipe is another of my cooking for two sized recipes, but it will also very easily double to feed more. Cod loins are seasoned with salt and then swished in a mix of lemon juice, white wine, olive oil and garlic before being placed on a buttered baking tray. Bread crumbs are then mixed with some herbs, lemon zest and olive oil and sprinkled on top. I used Panko bread crumbs because I love their light crispness.
The fish is then baked in a hot oven for a short time (15 - 20 minutes) until the crumbs are golden brown and the fish flakes easily with a fork. My loins were quite thick so it did take closer to 20 minutes for them to cook to perfection.
The end result is a beautifully flavored, perfectly cooked pieces of fish. You could use this same method for other while mild fish, but the timings might vary a bit according to their thickness. All being said, however, you can't go wrong with this recipe. Quick to make, easy and delicious. Perfectly sized for the smaller family. I hope you will give it a go!
INGREDIENTS NEEDED
TO MAKE
🐟GREMOLATA BAKED COD🐟
Simple ingredients put together in the most delicious way.
- 2 thick cod loin portions
- 3 TBS olive oil
- salt and black pepper to taste
- the juice of 1/2 lemon
- 1/4 cup (60ml) white wine
- 1 large clove of garlic, peeled and minced finely
- 1/4 cup (70g) panko bread crumbs
- the finely grated zest of 1/2 lemon
- 1/2 TBS chopped fresh flat leaf parsley
- 1/4 tsp dried oregano
- pinch red pepper flakes
- lemon wedges to serve (optional)
🐟NOTES ON INGREDIENTS🐟
Cod Loins
Choose thick, meaty cod loins. They stay moist, flake beautifully and give the dish it's tender, sweet flavor. North Atlantic, sustainably sourced is best.
Olive Oil
Used both to moisten the fish and to bind the crumb topping. It adds richness and helps the crumbs to adhere during baking.
Lemon Juice & Lemon Zest
Lemon brightens the fish and keeps it tender, while the zest in the topping adds a fresh, aromatic citrus lift. Together they balance out the richness of the cod and the olive oil.
White Wine
Adds subtle acidity and depth to the fish. It helps create a moist, flavorful base for the cod as it bakes. See below for notes on substitutions.
Fresh Garlic
Minced fresh garlic infuses the fish with gentle savoury warmth. It blends into the lemon-wine mixture, giving the cod a fragrant, well-rounded flavour.
Panko Breadcrumbs
I chose these specifically for their light, crisp texture which creates a beautiful crunchy topping without feeling heavy or dense.
Fresh Parsley
Flat-leaf parsley adds colour and a clean, herbal note to the gremolata topping. It keeps the dish bright and fresh, rather than overly rich.
Dried Oregano
A small amount of oregano adds gentle earthiness and depth to the rumb mixture. It complements the lemon and garlic without overpowering the delicate cod.
Red Pepper Flakes
Just a pinch adds a whisper of heat, lifting the flavours and giving the topping a subtle spark. It's not spicy. Just lively.
Lemon Wedges (optional)
Serving with lemon wedges lets diners add extra brightness at the table, enhancing the fresh flavours of the gremolata topping and the fish itself.
🐟HOW TO MAKE GREMOLATA BAKED COD🐟
A very quick and easy make. Low effort, spectacular results.
- Preheat the oven to 400*F/200*C/gas mark 6. Line a baking tray with some aluminum foil and butter the foil. (This helps to prevent anything from sticking and provides for ease of cleanup.)
- Sprinkle the cod fillets lightly with salt all over and pat it in. (Patting it will help the seasoning to penetrate better and require less salt.)
- Combine 1 1/2 TBS of the olive oil, white wine, lemon juice and 1/4 teaspoon salt together in a bowl, whisking well together. Add the minced garlic. (I use a small metal whisk to mix everything together.)
- Moisten the fish on both sides with the olive oil mixture, then place on the baking tray.
- Mix together the bread crumbs, lemon zest, parsley, oregano, red pepper flakes, 1/4 tsp salt, some pepper and the remaining olive oil. (I used a fork to do this.)
- Divide the crumb mixture between both cod fillets, lightly pressing it onto the tops of them. (Don't press it on too hard. You don't want the crumbs too compressed. You want them to have a light texture.)
- Bake in the preheated oven , uncovered for 15 to 20 minutes, until the crumbs are golden brown and the cod flakes easily when probed with the tines of a fork. (Don't over cook. Remember it will continue to cook for a bit after you remove it from the oven.)
- Serve hot with lemon wedges for squeezing, if desired.
🐟HINTS & TIPS FOR SUCCESS🐟
Choose good-quality cod loins
Thick, meaty cod loins cook more evenly and stay beautifully moist. Sustainably sourced North Atlantic loins, are lovely. Sweet, white, and exceptional in quality.
Pat the salt in well
Seasoning the fish lightly all over and patting the salt in helps the flavour to penetrate the fish and ensures the fish is well-seasoned without being salty.
Don't skip the lemon-wine-oil mixture
Moistening the fish on both sides in the mixture of olive oil, white wine, lemon juice garlic and salt adds brightness and keeps the cod tender as it bakes.
Use panko for the crispiest topping
Panko crumbs give the gremolata topping it's signature light, crisp texture. I prefer them for this dish, but you can use regular bread crumbs if you wish.
Bake just until the fish flakes
Cod cooks quickly. Check at the 15-minute mark. The crumbs should be golden and the fish should flake easily with the tip of a fork. Overbaking will dry it out.
Line and butter your baking tray
Lining the tray with foil and buttering it prevents sticking and makes cleanup effortless - especially helpful with delicate fish.
Serve with bright earthy sides
My pairing of roasted beetroot, sweet potatoes and sauteed spinach added color and balanced the citrus-herb topping beautifully.
🐟FREQUENTLY ASKED QUESTIONS🐟
WHAT KIND OF COD WORKS BEST FOR THIS RECIPE?
I used thick meaty cod loins, which are ideal. They're sweet, beautifully white and hold up well to baking. I like to use sustainably sourced fish. Wild caught, not farmed.
CAN I USE REGULAR BREAD CRUMBS INSTEAD OF PANKO?
Yes, but panko does give the topping it's signature light, crisp texture.
HOW DO I KNOW WHEN THE COD IS PERFECTLY COOKED?
The fish should flake easily with a fork and the crumbs should be golden brown. This usually takes 15 to 20 minutes, depending on the thickness of your fish.
CAN I DOUBLE THE RECIPE?
Absolutely. The recipe as written serves two but it is very easily doubled to feed more people without any changes to the method.
DO I HAVE TO USE WHITE WINE?
The wine does add a brightness and depth, but if you prefer not to use it, you can replace it with extra lemon juice, or a splash of broth.
WHAT IS BEST TO SERVE WITH THIS DISH?
I served it with roasted beetroot, sweet potatoes and sauteed garlic spinach, which made for a beautiful, colorful plate and complemented the citrus-herb topping beautifully.
CAN I PREPARE THE BREADCRUMB TOPPING AHEAD OF TIME?
Yes, you can absolutely make the bread crumb topping in advance. Just make and refrigerate it until you are ready to use it.
🐟A FEW OTHER FISH RECIPES TO ENJOY🐟
Fish is something we really like eating. It's really good for you. Mom always called it Brain Food. Here are a few other ways we enjoy preparing it that we think are delicious!
SOLE WITH CRISPY FRESH BREAD CRUMBS - Sole is a delicious fish and requires treatment that won't overpower it's delicate flavors. For this the fillets are lightly seasoned and dusted with flour before panfrying to perfection. Golden and melt-in-the-mouth tender. What makes the dish truly special is the finishing touch: buttery, crisp fresh breadcrumbs toasted until golden brown and scattered generously over the fish. A squeeze of fresh lemon juice adds a lovely chef's kiss finish that lifts every bite.
NOVA SCOTIA FISH CHOWDER - This traditional recipe is a simple, old fashioned classic, built on clean, honest flavors. Tender haddock is simmered with onion, potato, and crisp salt pork or bacon, creating a broth that is both delicate and deeply comforting. Heated milk enriched with butter and crumbled soda crackers are folded in at the end, giving the chowder it's signature creamy body without being overly rich.
Pin this delicious recipe to your Main Dish, Fish, or Cooking for Two recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: Two servings
Gremolata Baked Cod
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Oven baked loins of Cod with a crisp gremolata bread crumb topping. Quick, easy and delicious!
Ingredients
- 2 thick cod loin portions
- 3 TBS olive oil
- salt and black pepper to taste
- the juice of 1/2 lemon
- 1/4 cup (60ml) white wine
- 1 large clove of garlic, peeled and minced finely
- 1/4 cup (70g) panko bread crumbs
- the finely grated zest of 1/2 lemon
- 1/2 TBS chopped fresh flat leaf parsley
- 1/4 tsp dried oregano
- pinch red pepper flakes
- lemon wedges to serve (optional)
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Line a baking tray with some aluminium foil and butter the foil.
- Sprinkle the cod fillets lightly with salt all over and pat it in.
- Combine 1 1/2 TBS of the olive oil, white wine,lemon juice and 1/4 teaspoon salt together in a bowl, whisking well together. Add the minced garlic.
- Moisten the fish on both sides with the olive oil mixture, then place on the baking tray.
- Mix together the bread crumbs, lemon zest, parsley, oregano, red pepper flakes, 1/4 tsp salt, some pepper and the remaining olive oil.
- Divide the crumb mixture between both cod fillets, lightly pressing it onto the tops of them.
- Bake in the preheated oven , uncovered for 15 to 20 minutes, until the crumbs are golden brown and the cod flakes easily when probed with the tines of a fork.
- Serve hot with lemon wedges for squeezing, if desired.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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