These gluten-free French breakfast puffs are our favorite special occasion breakfast treat ever!
They are EASY to make and taste like mini donuts – coated in brown butter and cinnamon sugar!
This post was originally published in 2016 and continues to be a reader and family favorite! It was updated with new pictures in 2022.
If you eat gluten-free and miss donuts, these delectable little gluten-free French breakfast puffs are for you! They might just be my favorite new breakfast thing ever.
They taste like little donuts, but are SO much easier to make than donuts! I like making these breakfast puffs in a mini muffin pan, so you get more coating and brown butter in every bite.
If you have to eat dairy-free, just swap out the browned butter for vegan butter and these are totally dairy-free!
My 4-year-old loves helping me roll these in the butter and cinnamon sugar. These are best right out the oven and make the perfect special breakfast treat!
You also might like these gluten-free cinnamon breadsticks or these gluten-free ebelskivers!
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Why You’ll Love This Recipe
- Easy-to-make!
- Tastes like mini donuts
- Perfect texture
- Delicious brown butter flavor
- Great for holidays and special occasions!
For more gluten-free breakfast treats try these recipes for gluten-free baked donuts, gluten-free banana bread and gluten-free scones.
You also might like these favorite recipes for gluten-free buttermilk pancakes, gluten-free biscuits, gluten-free crepes and banana pancakes.
Ingredients You’ll Need
Here’s are a few notes on the ingredients you’ll need.
- Gluten-free 1:1 baking flour: I like to use a high-quality 1:1 gluten-free baking flour that contains xanthan gum. This is my favorite brand.
- Almond flour: Almond flour is a great option for gluten-free baking. I like to use it in combination with gluten-free baking flour blends for the perfect texture. You can easily make these nut-free by using more gluten-free 1:1 baking flour in place of the almond flour.
- Buttermilk: Buttermilk adds moisture and a slight tang to these French breakfast puffs. You can also easily use 1/2 cup almond milk + 1 teaspoon apple cider vinegar to make these dairy-free.
- Oil: Using oil instead of butter makes for a lighter, more tender crumb in gluten-free baking. I typically use vegetable oil for this recipe, but canola oil or another neutral oil could work, too.
Ingredients for Coating
Here’s what you’ll roll the puffs in once they’re baked:
- Cinnamon and sugar: Cinnamon and sugar are a classic combination!
- Butter: You’ll melt the butter down until it browns slightly, for a nutty, rich flavor.
How to Make This Recipe
PREPARE THE COATING
- In a small saucepan, melt the butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty, about 5-7 minutes. Immediately remove from heat and set aside.
- In a small bowl, combine 2/3 cup sugar and the cinnamon. Set aside as well.
MAKE THE PUFFS
- Preheat oven to 350F. Grease a 24-count mini muffin pan (preferred) or a 12-count standard size muffin pan with cooking spray.
- In a medium bowl, mix together the gluten-free flour, almond flour, baking powder, baking soda, salt and nutmeg. In the bowl of a stand mixer, combine the eggs and granulated sugar. Mix on medium speedy until light and foamy, about 2 minutes.
- With the mixer running on low, slowly pour in the vegetable oil and vanilla extract. Slowly pour in the flour mixture and mix to combine, followed by the buttermilk (or almond milk/cider vinegar mixture). Mix to fully combine, scraping down the bottom/sides of the bowl in between mixing.
- Scoop the batter into the prepared muffin pan, filling only 2/3 of the way.
- Bake mini puffs for 15-17 minutes, or standard-sized puffs for 22-25 minutes. When finished, the puffs will feel springy to the touch and a toothpick inserted into the center will come out clean. Let cool for 2-3 minutes in the pan, then transfer to a wire cooling rack.
- After the puffs cool for 5-10 minutes, roll them in the brown butter (or dip the top) followed by the cinnamon sugar. Serve immediately. These are best hot, right out of the oven. Enjoy!
Storage Instructions
These French breakfast puffs taste best right after baking, but you can store any leftovers in an airtight container for up to three days.
FAQs
Contrary to the name, French breakfast puffs aren’t French. They were first popularized in a Betty Crocker cookbook!
French breakfast puffs are like a baked mini donut crossed with a muffin. The vanilla dough is dipped in brown butter and cinnamon sugar for a tasty treat everyone will love.
French breakfast puffs batter is traditionally made using wheat flour, eggs, baking powder, vegetable oil, etc. This recipe uses gluten-free flour and almond flour to make a delicious gluten-free version.
Expert Tips & Tricks
- MAKE IT DAIRY-FREE: I make these dairy-free all the time! Use 1/2 cup almond milk + 1 teaspoon apple cider vinegar in place of the buttermilk. Use your favorite dairy-free butter in place of the brown butter (just melt it).
- Use a mini muffin pan: I like these best made in a mini muffin pan then completely rolled in the butter/cinnamon sugar. However you can also make these in a standard-size muffin pan. Just increase the baking time by 5-10 minutes.
- Eat them fresh: These are best eaten warm, right out of the oven!
More Gluten-Free bReakfast favorites
I hope you love this recipe as much as we do! If you try these French breakfast puffs, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free French Breakfast Puffs
Ingredients
For the Coating:
- 8 tablespoons butter
- 2/3 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Puffs:
- 1 cup gluten-free 1:1 baking flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon nutmeg
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or almond milk + 1 teaspoon cider vinegar) room temperature
Instructions
Prepare the Coating
- In a small saucepan, melt the butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty, about 5-7 minutes. Immediately remove from heat and set aside.
- In a small bowl, combine 2/3 cup sugar and the cinnamon. Set aside as well.
Make the Puffs
- Preheat oven to 350F. Grease a 24-count mini muffin pan (preferred) or a 12-count standard size muffin pan with cooking spray.
- In a medium bowl, mix together the gluten-free flour, almond flour, baking powder, baking soda, salt and nutmeg. In the bowl of a stand mixer, combine the eggs and granulated sugar. Mix on medium speedy until light and foamy, about 2 minutes.
- With the mixer running on low, slowly pour in the vegetable oil and vanilla extract. Slowly pour in the flour mixture and mix to combine, followed by the buttermilk (or almond milk/cider vinegar mixture). Mix to fully combine, scraping down the bottom/sides of the bowl in between mixing.
- Scoop the batter into the prepared muffin pan, filling only 2/3 of the way.
- Bake mini puffs for 15-17 minutes, or standard-sized puffs for 22-25 minutes. When finished, the puffs will feel springy to the touch and a toothpick inserted into the center will come out clean. Let cool for 2-3 minutes in the pan, then transfer to a wire cooling rack.
- After the puffs cool for 5-10 minutes, roll them in the brown butter (or dip the top) followed by the cinnamon sugar. Serve immediately. These are best hot, right out of the oven. Enjoy!
Hi Erin! I came across your website a while back and have so appreciated it! Your gf flour blend, can I sub that out in all of your muffins and breads 1 for 1?
Here’s my honest review. I have been gluten free for 11 years. These are one of the BEST things I have eaten since having to go gluten free. They remind me of a homemade cinnamon donut. Making these again and again.
This makes me so happy to hear! I’m so glad you enjoyed them 🙂
Erin my son has a wheat, pea and rice allergy. What 1:1 flour can I use? Quinoa flour even roasted does not appeal to him. I usually use oat flour with good results. Yet it is not 1:1 I guess I could make that. I am just not sure about the ratios. Please help he is also diary free and autistic. Life is an adventure buckle up!