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Cinnamon Sugar “Duffins”

Cute name right?
Doughnut + Muffin = Duffin
OK even if you don’t think it is cute, don’t tell me, I am feeling rather sensitive today.
It is Monday after all!

But hey, there was the huge Croughnut craze?
I mean thousands of people waited in line for hours to buy an over priced croissant/doughnut combo.
You don’t have to wait in line for hours to have one of these.
Just wait
in your kitchen
for 35 minutes.
Trust me, those are a well spent 35 minutes too.
Finished product?
Your “duffin” is a perfect combination of a muffin that reminds you of a cinnamon sugar doughnut.
I don’t know about you, but that is a happy combo to me.
Give me a cup of coffee or big glass of cold milk.
Nuff said.
I originally saw these on the show “The Best Thing I Ever Ate” and thought they sounded amazing.
I was right!
So I tracked several recipes across the internet
And this one on Fine Cooking caught my eye.
Give it a try, you wont be sorry!!
Cinnamon Sugar “Duffins” 

12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk

For topping:
8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon

Place the rack in the middle of the oven and heat the oven to 350°F.

Grease and flour a standard-size muffin pan, or line with cupcake liners.

In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in.

Whisk together the flour, baking powder, baking soda, salt, and nutmeg.

Combine the milk and buttermilk and with a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Just until blended. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t overmix.

Scoop enough batter into each muffin tin so that the top of the batter is even with the rim of the cup, about 1/2 cup.

Bake the muffins until firm to the touch, 30 to 35 minutes.

Melt the butter for the topping. In a small bowl, combine the sugar and cinnamon. When the “duffins” are cool enough to touch, brush each one generously with the melted butter and then roll in the cinnamon sugar to completely coat.

Store in an airtight container.


Recipe originally found on Fine Cooking

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Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….

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