These traditional French breakfast puff muffins are gluten-free and can also be vegan with some substitutions. Despite the name, they're really not a breakfast muffin. In fact, they're covered in sugar so they're not the healthiest breakfast option. But, they're delicious for a snack!
Don’t forget to follow me on Instagram, Pinterest, and YouTube 🙂
What is a French Breakfast Puff?
French breakfast puffs are tender baking powder muffins brushed in melted butter and rolled in a cinnamon-sugar coating. Think of it as a mini donut muffin or a snickerdoodle muffin.
These muffins are super fluffy and moist due to the baking powder. It's made from a basic muffin recipe using gluten-free flour, baking powder, salt, sugar, and butter.
Equipment
- Mixing bowls
- Whisk
- Muffin liners
- Muffin pan
- Pastry brush
Ingredients
- Granulated sugar
- Cinnamon
- Vanilla extract
- Eggs
- Gluten-free flour
- Unsalted Butter
- Salt
- Baking powder
- Nutmeg
- Cardamom
Instructions On How to Make French Breakfast Puffs
- Set aside ½ cup of sugar, 1 tablespoon cinnamon, and ¼ cup melted butter.
- Preheat the oven to 350 degrees.
- Whisk together butter, egg, vanilla, and sugar.
- Whisk together flour, baking powder, cardamom, nutmeg, and cinnamon.
- Pour in the flour mixture and stir until combined.
- Scoop into cupcake liners and bake for 20 minutes.
- Once cooled, brush muffins with melted butter and roll in the cinnamon-sugar mixture.
- Enjoy!
Recipe Notes
You can coat the entire muffin in cinnamon sugar. Try putting the butter-coated muffins (without the muffin liner) in a plastic bag with cinnamon sugar and gently shaking it around. You will need extra melted butter and cinnamon-sugar mixture.
FAQ
Are these very sweet?
Yes, but they're not too sweet because there is not a ton of sugar in the batter.
Can these make mini muffins?
Yes! This recipe will make 24 mini muffins.
Can I double the French breakfast puffs?
Yes!
Can these be made vegan?
Yes, they can. You can replace the egg with an egg replacement like Bob's Red Mill and use coconut oil as a substitute for butter. Use a non-dairy milk like coconut milk or almond milk instead of whole milk.
How do I store these muffins?
These muffins are definitely best when fresh out of the oven. But if you want to save some time, you can store them in an airtight plastic bag or container at room temperature for up to 3 days. You can also freeze them for up to 1 month. To serve, thaw them overnight in the refrigerator before baking. Then bake as directed.
What equipment or tools are needed?
You should use a hand mixer or stand mixer to mix the muffin batter. You can also use a whisk or rubber spatula. A medium cookie scoop is used to evenly divide the muffin batter into each cupcake liner or tin. Bowls are needed to mix the ingredients together.
Can I make this recipe in a mini muffin pan?
Totally! Just make sure to grease the pan really well if you're not using muffin tins or liners.
What gluten-free flour should I use?
I recommend either Cup4Cup gluten-free flour or Bob's Red Mill gluten-free flour.
Can you taste the difference between these gluten-free muffins and regular muffins?
When I use this recipe, I really can't tell. There are some brands of flour that make the baked goods taste dry, but with either of the flours I recommend these muffins should be delicious!
Traditional French Puff Muffin (gluten-free)
Equipment
- Mixing bowls
- Muffin liners
- Muffin pan
- Pastry brush
Ingredients
- 1 ¼ cup gluten-free flour
- 1 ¼ teaspoons baking powder
- ⅛ teaspoon salt
- ½ teaspoon cardamom
- ⅛ teaspoon nutmeg
- ½ teaspoon vanilla extract
- ⅛ cup granulated sugar
- ⅓ cup butter melted
- 1 egg
- ½ cup almond milk
- ½ cup granulated sugar
- 1 tablespoon cinnamon
- ¼ cup unsalted butter melted
Instructions
- Set aside ½ cup of sugar, 1 tablespoon cinnamon, and ¼ cup melted butter.
- Preheat the oven to 350 degrees.
- Whisk together butter, egg, vanilla, and sugar.
- Whisk together flour, baking powder, cardamom, nutmeg, and cinnamon.
- Pour in the flour mixture and stir until combined.
- Scoop into cupcake liners and bake for 20 minutes.
- Once cooled, brush muffins with melted butter and roll in the cinnamon-sugar mixture.
- Enjoy!
Leave a Reply