A few weeks ago, I went to A Great Pink Bake Off masterclass, where Bea from Bea’s of Bloomsbury taught me how to make duffins — a cross between doughnuts and muffins that has been hitting the headlines recently after Starbucks unceremoniously nicked the idea and the name.
Well, I’m doing the same. Hannah and I had this conversation on Twitter about duffins later that week…
…and so I’ve adapted Bea’s fabulous original recipe to make this, for Chuffins.
I brought them to Ashley’s boyfriend’s birthday party and they went down a treat. I’m not surprised, they are flipping DELICIOUS.
To make 12, you will need:
- 200g plain flour
- 2 teaspoons of baking powder
- A pinch of salt
- Half a teaspoon of ground nutmeg
- 160g of caster sugar
- 1 large egg
- A splash of vanilla extract
- 180ml of buttermilk
- 70ml of sunflower oil
- Around 125g of melted butter
- Cinnamon sugar (mix 180g of sugar with 2 tablespoons of ground cinnamon)
- Ganache (around 150ml of double cream and 150g of dark chocolate) or caramel sauce
You will also need a 12-hole muffin tray filled with muffin cases. If you have a silicone muffin tin use this instead with no cases
- Pre-heat the oven to 180C
- Mix the flour, baking powder, salt, nutmeg and the 160g of caster sugar together in one bowl. In another, mix the egg, vanilla extract, buttermilk and sunflower oil. Pour the wet bowl into the dry one, and mix until it just comes together
- Spoon the mix into cases until they’re around 2/3 full. Bake for 30 minutes until firm. Leave to cool slightly, then remove from the cases (or turn out from the silicone) and leave to cool
- Dunk the chuffins in the butter, then sprinkle over the cinnamon sugar until they’re coated on all sides
- Cut a hole in the top of each chuffin. Fill this hole with either ganache or salted caramel
- Leave for the filling to set and serve
Enjoy. They are filthy.
If you make these, let me know. I’d love to see this catch on!