I had to update this blog post because the day after I made these muffins I was very lucky to attend the Great Pink Bake Off food blogger event hosted by Breakthrough Breast Cancer. Teaching a baking masterclass at the event was none other than Bea Vo herself – creator of the original duffin. It was a real thrill to meet her and to bake duffins (using the recipe from Tea with Bea) under her tutelage.
The recipe is quite similar in terms of ingredients to the one posted below. The main difference is that the muffin is dipped into a pot of melted butter and coated with sugar. The jam is added afterwards by pushing the nozzle of a jam-filled pipping bag through the top (or the bottom for a neater result) of the muffin.
Having eaten both mine and Bea’s version, I can honestly say her duffin is really much more doughnut-like, as well as incredibly addictive. I am not going to post her recipe here, but I would urge all bakers to buy her book – apart from looking gorgeous, it is filled with great baking techniques and some of the best recipes I have come across. I am eagerly awaiting her next book which she is in the process of writing…
|Bea Vo about to inject some jam into the duffins. And yes, that is a massive pot of melted butter!|
|Duffins – slightly worse for wear after being transported home, but no less delicious.|
Ever since the massive success of the Cronut™ it seems the baking world has been gripped with ‘Frakenpastry’ mania. Meet the brookie (brownie meets cookie), the townie (brownie weds tart/pie) and now the duffin (muffin-doughnut hybrid). The duffin – or lets just call it a jam doughnut muffin – is actually nothing new at all. Recipes for it exist in many cookbooks, some dating several years ago, but it is currently a bone of contention between Starbucks and Beas of Bloomsbury.
I personally think trademarking a pastry (actually trademarking the name) is just plain daft. But there’s no denying that duffins, muffnats, or whatever you want to call them, are delicious and super easy to make.
My thanks to Mackays for providing the delicious jam filling. Based on this recipe from Taste.com.au.
Makes 6 large muffins
300g | 2 1/3 cups self raising flour
175g | 3/4 cup caster sugar
1/4 tsp salt
1/2 tsp freshly grated nutmeg
Pinch dry active yeast
80ml | 1/3 cup sunflower oil (or half oil half melted unsalted butter)
175ml | 3/4 cup buttermilk
1 tbsp vanilla paste (or 1 tsp vanilla extract)
About 6 tbsp of jam – I used Mackays Seedless bramble preserve
Unsalted butter melted for dipping (see recipe)
100 | 1/2 cup granulated sugar
1 tbsp cinnamon (optional)
Preheat the oven to 180C | 350F. Put all the dry ingredients in a large bowl.
Put all the wet ingredients in a measuring jug and mix thoroughly with a fork. Add the wet to the dry ingredients and mix with a wooden spoon until just combined. The batter will be thick – almost like a wet dough.
Spray a silicone muffin tray with cake release spray. Put 2 tbsp of batter on each of the muffin holes. Very carefully spoon about 1 tsp of jam (more if you can manage it) into the centre of each muffin and carefully cover with more batter. Fill each muffin hole about 3/4 full – the muffins will rise over the top so don’t overfill.
Bake for 20-30 minutes until golden and firm on top.
Put the caster sugar and cinnamon onto a plate. Either melt about 100g of unsalted butter and dip the (warm) muffins in before rolling in the sugar, or brush a bit of melted butter on top of each muffin and then dip the top in sugar.