can't make this fast enough

Sugared Puffs
by David Lebovitz for the New York Times
makes 9

For the puffs:
Softened unsalted butter, for greasing the pan
2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup whole milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup flour

For the sugar coating:
2/3 cup sugar
1 teaspoon ground cinnamon
4 tablespoons butter, melted

Preheat the oven to 400 degrees.

1
Liberally grease a nonstick popover pan, or a muffin pan with 1/2-cup indentations, with softened butter.
2
For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and whiz for a few seconds.
3
Add the flour and whiz for 5 to 8 seconds, just until smooth.
4
Divide the batter among 9 greased molds, filling each 1/2 to 2/3 full.
5
Bake for 35 minutes, until the puffs are deep brown.
6
Remove from the oven, wait a few minutes until cool enough to handle, then remove the puffs from the pans. You may need a small knife to help pry them out.
7
Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each puff all over with melted butter, then dredge in sugar and cinnamon mixture to coat completely. Let cool on a baking rack.