*Image updated 3.11.18
What? Never heard of a Duffin? That because I just made it up. These incredibly addictive little pieces of Heaven are somewhere between a muffin and a doughnut hole, hence the name “duffin.” They’re buttery, sweet and a tad bit spicy. The perfect combination. And, if the name Duffin doesn’t stick, that’s okay. It won’t affect the flavor at all.
So, these may take a little while to make. Once you do it the first time or two it doesn’t seem as much of a hassle but it’s a little like making snickerdoodle cookies. You don’t make them often because of the time but when you do make them you remember that it’s ALWAYS worth it. Yep. Like that.
The batter is quick to make and they bake in just about 20 minutes but you need to have the melted butter and spiced sugar ready for when they come hot out of the oven. You’ll want to quickly roll them in the butter and sugar before they cool. The butter should be very hot. If it gets too cool it is too thick on the duffin. You just want enough butter on it to hold the sugar mixture.
Obviously, these are amazing warm out of the oven coated with butter and sugar but they are every bit as good the next day too. I store them in an airtight container then warm them just for a few seconds in the microwave. (Yes, I still have one.) I guarantee they won’t last more than the next day. At least they never have in my house.
Chai Spice Blend recipe.
America’s Test Kitchen gluten-free flour mixture.
- ⅓ c. shortening
- ½ c. sugar
- 1 egg, large
- 1½ c. GF flour (I use America's Test Kitchen mixture) Link above.
- 1½ t. baking powder
- ¼ tsp. xanthan gum
- ½ t. salt
- ½ c. milk
- -------------------------------------
- ½ c. sugar
- 1 t. chai spice {link above}
- 8 T. butter, melted and warm
- Spray mini muffin tins with non-GMO cooking spray. I use avocado oil spray.
- Cream shortening and sugar together until blended well.
- Add egg and blend thoroughly.
- Mix in flour, baking powder and salt.
- Slowly add in milk, mixing thoroughly.
- Fill muffin tins ¾ full. Will fill about 24 mini cups.
- Bake at 350˚ for 20 minutes.
- While the duffins are baking, combine the sugar and spice mixture and melt the butter.
- When the duffins come out of the oven, carefully remove them from the tins and while still warm, dip in the butter and roll in the sugar mixture. Allow to cool on a pan or devour while still warm.
* To make these with wheat flour, simply replace the gluten-free flour mixture with all purpose flour and omit the xanthan gum.