Gluten-Free French Breakfast Puffs

A side view of French breakfast puffs in a casserole dish

Meaningful Eats

Gluten-Free French Breakfast Puffs

30 mini puffs or 9-12 standard-size puffs

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!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Author Erin Collins

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!

Notes

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).

MAKE IT NUT-FREE: You can easily make these nut-free by using another 1/2 cup gluten-free 1:1 baking flour in place of the almond flour.

GLUTEN-FREE FLOUR: I like to use a high-quality 1:1 gluten-free baking flour that contains xanthan gum. This is my favorite brand.

I like these best made in a mini muffin pan then completely rolled in the butter/cinnamon sugar. They taste like little donuts! You can also make these in a standard-size muffin pan. These are best eaten warm, right out of the oven.

Nutrition