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Add the eggs one at a time, stirring or beating thoroughly after each addition. The dough will look slippery or separated at first, but keep mixing until it becomes smooth and glossy.
Fill Muffin Pan:
Spoon the batter evenly into your greased muffin cups (about ⅔ full).
Sprinkle a little granulated sugar over the top of each for a lightly crisp finish.
Bake:
Bake for 30–35 minutes, or until the puffs are deep golden, puffed, and crisp on the outside. Resist the urge to open the oven early — they need steady heat to rise properly.
Serve Warm:
Let the puffs cool just a bit, then serve warm with a drizzle of honey, and if you like, a dollop of whipped cream or a spoonful of fruit compote.
Tips & Notes:
These are best enjoyed fresh from the oven, but can be lightly reheated.
The inside will be soft and slightly custardy — that’s normal!
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