Ever since the massive success of the Cronut™ it seems the baking world has been gripped with 'Frakenpastry' mania. Meet the brookie (brownie meets cookie), the townie (brownie weds tart/pie) and now the duffin (muffin-doughnut hybrid). The duffin - or lets just call it a jam doughnut muffin - is actually nothing new at all. Recipes for it exist in many cookbooks, some dating several years ago, but it is currently a bone of contention between Starbucks and Beas of Bloomsbury.
I personally think trademarking a pastry (actually trademarking the name) is just plain daft. But there's no denying that duffins, muffnats, or whatever you want to call them, are delicious and super easy to make.
Dry ingredients Makes 6 large muffins 300g | 2 1/3 cups self raising flour 175g | 3/4 cup caster sugar 1/4 tsp salt 1/2 tsp freshly grated nutmeg Pinch dry active yeast
Wet ingredients 80ml | 1/3 cup sunflower oil (or half oil half melted unsalted butter) 1 egg 175ml | 3/4 cup buttermilk 1 tbsp vanilla paste (or 1 tsp vanilla extract) About 6 tbsp of jam Unsalted butter melted for dipping 100 | 1/2 cup granulated sugar 1 tbsp cinnamon (optional)