Duffins
Makes: 12
Prep time: 15 mins Total time: 
Recipe photograph by Dan Jones
Duffins
Muffin meets doughnut in this fun duffin recipe. You can choose a fruity jam or chocolate spread as a filling – or make half of each
Makes: 12
Prep time: 15 mins Total time: 
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Nutritional information (per serving)
Calories
320Kcal
Fat
11gr
Saturates
6gr
Carbs
50gr
Sugars
24gr
Fibre
1gr
Protein
6gr
Salt
0.6gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
For the duffins
- 125g salted butter, melted and cooled
- 200g caster sugar
- 3 medium eggs
- 130ml buttermilk
- 400g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 12 tsp jam or chocolate hazelnut spread
To coat
- 3 tbsp caster or granulated sugar
- a pinch of ground cinnamon (optional)
Step by step
Get ahead
These keep for up to 2 days in a cake tin.
- Preheat the oven to 180°C, fan 160°C, gas 4. Lightly brush a 12-hole muffin tin with flavourless oil. Put all the duffin ingredients – except the jam or chocolate spread – into a large mixing bowl and beat well with an electric whisk until smooth.
- Add about 1 dessert spoonful of the mixture into each muffin hole, leaving about a third of the mixture for the top. Make a dip in the centre of each duffin with a teaspoon, but take care not to go too deep or the jam will come out of the bottom. Add a scant teaspoonful of jam or chocolate spread to each one. Top with a little more cake mixture and spread it out to make sure that the filling is covered.
- Bake for 20-25 minutes until risen, golden and just firm to the touch.
- Mix the sugar with the cinnamon, if using, and spread out on a plate. Let the cooked duffins rest in the tin for a few minutes before removing them. While still warm, roll them gently in the sugar mixture to coat. Leave to cool on a wire rack – don’t eat them straight from the oven as the jam will be very hot!
