Duffins (Doughnut Muffins)

That insatiable sweet tooth had us hunting for a quick and easy baking experiment this afternoon, preferably viable with the ingredients we already had on hand in the shoe box.  After hunting through cookbooks and our favorite food blogs, we settled on a very simple recipe for “Muffins that Taste Like Donuts” over on the Pioneer Woman’s Tasty Kitchen recipe repository.  The Pioneer Woman had raved about these, and because we like both doughnuts and muffins, we just had to try them.  We also had to rename these “Duffins,” just because we love to combine multiple words into one.

By the way, did you know that “doughnut” and “donut” are both accepted spellings?

Into your sifter, dump 1 3/4 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of salt, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of cinnamon.

Sift these ingredients into a large bowl.

In a separate bowl, mix together 1/3 cup of vegetable oil, 3/4 cup of whole milk, 1 large egg, and 3/4 cup white granulated sugar.

Now, gradually incorporate the dry ingredients into the wet, stirring just until well mixed.

Spoon the mixture into a 12-tin muffin pan that has been sprayed with Pam.  Bake for 20 minutes in a 350 degree oven.

While the duffins are baking, mix together in a small bowl 1/3 cup of white granulated sugar and 1 tablespoon of cinnamon.  Also, in a small saucepan, melt half a stick of unsalted butter.

Let the duffins cool in the pan for 10 minutes or so, then turn them out onto a cooling rack to cool for about 5 minutes more.

Finally, dip the top and sides of each muffin in the melted butter, then roll them in the sugar-cinnamon mixture to coat evenly.

One word: DUFFIN.  These are delicious – they taste very similar to a cinnamon cake doughnut.  And they could not be easier.

We just had to take a few over to our neighbor, Sharon, who celebrated a birthday while we were out of town.  These things will put a smile on your face: the ease of baking a muffin with the taste and texture of a doughnut.  What could be better?

Duffins (or, “Muffins That Taste Like Donuts,” by “lemanda”)

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/3 cup vegetable oil
  • 3/4 cup white granulated sugar
  • 1 large egg
  • 3/4 cup whole milk

And for the “glaze”:

  • 1/4 cup unsalted butter
  • 1/3 cup white granulated sugar
  • 1 tablespoon cinnamon
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5 Responses to Duffins (Doughnut Muffins)

  1. elaney says:

    um! those look better than donuts. and you had whole milk on hand?! i’m guessing that will change after aug 7th

  2. AnneJo says:

    I’m thinking about ditching work right now and running home to make these. They look amazing!

  3. Jan Marcacci says:

    sounds great… can’t wait to try!!!!!



    • The Duffins are worth it. Seems the authors of the page have limited time for new postings. Something about two babies and distractions. I suggested Jasons’ mother assume temp command, but that has not happened yet.

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