Duffins…..is it a donut…is it a muffin???

So this yummy little morsel is a cross between a cake donut and a muffin. Great with a hot cup of coffee or tea. You can frost them with a lemon glaze like I did here, or a plain sugar glaze or a chocolate glaze, or rolled in cinnamon sugar like I did here. I mean, seriously…..the possibilities are endless! They are easy to just pop in your mouth and chomp, chomp. Ohhhhh, so good. I took them to the office today. They were quite a happy bunch of people. I like filling up a little white paper bag with these for a little gift with a coffee mug. I mean, who wouldn’t like to get that as a little gift!! Or take a plate into the office like I did. Your coworkers will be HAPPY!
Try these soon, they will be a hit….I promise.

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Donut Muffins (Duffins)

1/4 C butter, room temperature
1/3 C vegetable oil
1/2 C sugar
1/3 C brown sugar
2 eggs
1  1/2 tsp baking powder
1/4 tsp baking soda
 3/4 tsp salt
1 tsp vanilla extract
2  2/3 C flour
1 C milk, I use buttermilk just because I prefer it in baking
1 tsp. orange zest, lemon zest, lime zest (optional….I love these with orange zest. My personal favorite)
2 Tblsp butter, melted
1 C powdered sugar
3/4 tsp vanilla
1 Tblsp hot water
1 Tblsp lemon, orange or lime juice
Combine the glaze ingredients and stir until smooth.
Cinnamon Sugar Coating
1 tsp cinnamon
1/2 cup sugar
Mix, mix.
Preheat oven to 390. By hand, mix the dry ingredients  together and set aside. Spray a mini muffin pan with non stick cooking spray. In a mixing bowl, mix the butter, oil and sugars by hand with a wooden spoon. Add eggs and vanilla. Add half the milk. Stir. Add half of the dry mixture. Gently fold with a spatula. Add the other half of the milk and don’t overmix. Add any zests at this time. Add remaining dry ingredients and gently fold. DO NOT GO CRAZY AND OVER MIX!!! SERIOUSLY..DO NOT. If you do, your mixture will explode all over the place and make a huge mess. JUST KIDDING!! nothing will explode. you will just have yucky duffins. No one likes yucky duffins. 🙂
Fill the muffin cups to the top. Bake for 5 minutes, rotate pan around and bake another 4 minutes. Check for doneness with at toothpick, not your finger. I mean, who does that!! let cool for about 15 minutes. Remove from pan, dip them in the glaze. Allow the glaze to set up. Don’t be in a hurry to shove them in your mouth.
If you are going to roll them in the cinnamon sugar mix, brush the tops with butter first then roll. Makes about 3 dozen, if you don’t spill some of your batter…oops.


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