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January 3, 2014

This post was inspired by a story 2 months or so ago that Starbucks had trademarked the “duffin” pastry when a little bakery in London had been making them for a few years with essentially the same recipe.  Back story here .  Funny thing is that I just read in the paper today about Starbucks beating up on another little company about them using the word “Frapaccino” as their product name (except they used only one “c”).  It was a small brewery in Missouri you can read that story here.  Oh Starbucks… Anyways back to the recipe. So what is a Duffin you might ask. Well, if you didn’t read the article, it is a cross between a donut and a muffin. The duffin in the article has jam and mine does not, but that sounds like a great addition for next time.  I knew someone who’s made these for years, but I didn’t get their recipe.  This was the only recipe I could find and it’s not as good as the original duffins I had, so I’m still working on it. This one is a bit dry and I think in order to have the cinammony sugary goodness that they had encase the entire duffin they must have dunked the whole damn thing in a vat of butter which I’m not willing to do.  So there is some room for improvement here, but they are still tasty.


Difficulty:  Easy
Prep Time: 30 min
Cook Time: 30 min
Total Time: 1 hour
Yield: 24 duffins
Taste: Fairly good


3 cups white whole wheat flour or 3 cups whole wheat pastry flour
2.5 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp baking soda
1 cup low-fat buttermilk
1/4 cup butter, melted and cooled
1/2 cup unsweetened applesauce
3/4 cup granulated sugar
2 egg whites
1 egg
1 teaspoon vanilla
1/4 cup granulated sugar
2 teaspoons cinnamon


1) Preheat oven to 375 degrees F.
2) Line two 12-cup muffin tins with paper liners or spray tin lightly with non-stick spray.
3) Combine butter and applesauce.
4) Add sugar and beat for 1-2 minutes, until fully incorporated.
5) Beat in egg whites and whole egg for another 2 minutes.
6) Mix in vanilla and buttermilk.
7) Stir in flour, baking powder, salt, nutmeg, and baking soda until combined. Be careful not to overmix when adding the dry ingredients or muffins will be tough.
8) Scoop batter into prepared muffin tins, about two thirds full.
9) Bake muffins for 13-15 minutes, or until batter starts to pull away from the liners and tops spring back when poked.
10) While muffins are baking, mix 1/4 cup sugar and cinnamon.
11) Sprinkle tops of muffins with cinnamon sugar right after removing them from the oven.  I couldn’t get the cinnamon sugar to stick so I used a bit of melted butter over the tops of them then sprinkled the cinnamon sugar.
12) Cool for 2 minutes in pan, then remove to cooling rack.
13) Refrigerate.



From → Breakfast, Dessert

One Comment
  1. The concept of a duffin sounds a lot like the concept of a snickerdoodle: a cinnamon donut mixed with another type of dessert! This sounds great and I’d really like to try it out. If you ever work out the kinks in this recipe, I hope you post up a revision!

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