Duffins are a cross between a doughnut and a muffin, producing a cake-like doughnut coated with cinnamon sugar. (Makes 10

Method

  1. Preheat oven to 220°C / 425°F.
  2. Lightly oil a muffin baking tray with cooking spray and set aside.
  3. Using an electric mixer, cream butter and sugar together on medium speed.
  4. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. Do not overmix.
  5. Spoon one heaped tablespoon of batter into the baking tray. Layer with one teaspoon of Nutella in the centre and spoon another heaped tablespoon of batter on top.
  6. Repeat the layering of batter and Nutella into each duffin tin.
  7. Bake at 220°C for five minutes.
  8. Keeping the duffins in the oven, reduce temperature to 180°C/ 350°F/ Gas Mark 4 and bake for an additional 13 to 17 minutes until batter is set.
  9. Allow to cool for about five minutes.
  10. In a separate small bowl, stir together sugar and cinnamon. Dip the top of each duffin into the melted butter and dip into the cinnamon-sugar mixture.
  11. Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating.
  12.  Set upright on cooling rack.

To serve: Duffins stay fresh in an airtight container up to one week and freeze well up to three months.

Ingredients

  • 75g unsalted butter – softened to room temperature
  • 100g caster sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 120ml milk /soya milk
  • 190g plain white flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 8 teaspoons Nutella
  • Cinnamon coating
  • 50g granulated sugar
  • 2 teaspoons cinnamon
  • 45g unsalted butter – melted

Preparation time 20 mins

Cooking time 25 mins