Gluten-Free Cinnamon Sugar Brown Butter Breakfast Puffs! They taste like mini donuts and are so easy to make!
If you eat gluten-free and miss donuts, these delectable little breakfast puffs are for you! They might just be my favorite new breakfast thing ever. They taste like little donuts (but much easier to make than donuts!) rolled in brown butter and cinnamon sugar. Brown butter makes everything exponentially more delicious. I like making these breakfast puffs in a mini muffin pan so you get more coating and brown butter in every bite.
I use brown butter for rolling these breakfast puffs after they’re done baking, but use coconut oil in the puff batter. Coconut oil works well with gluten-free cake-like baked goods because it makes a nice light texture. Butter solids can sometimes make the crumb of gluten-free cakes get gummy. The good news 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 ebelskivers!
Maple Glazed Donut Muffins from Allergylicious
Gluten-Free French Breakfast Puffs
For the Coating:
- 8 tablespoons butter
- ⅔ cup granulated sugar
- 1 tablespoon ground cinnamon
For the Puffs:
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 ⅔ 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 ⅔ 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!
Recipe adapted from Smitten Kitchen