“Look, down on the plate! It’s a donut. It’s a muffin. No, it’s a Duffin! Yes, it’s a Duffin, an eccentric food from the Culinary Diva that came to fruition with tastes and textures far beyond those of mortal donuts or muffins.” (Adapted from the opening of the Superman television show.)
This week’s “Back to School” theme from the Sunday Supper Crew caused a conundrum. With no kids at home, other than the canine kind, I wasn’t sure if I was even qualified to participate in this week’s event. Then I realized that “back to school” means more than just the traditional matriculation to an educational institution and that the members of my little family were each about to embark on their own form of “school” journey. For Sous Chef, it means hours and hours of assiduous research, analysis, and television for his participation in an annual NFL Death Pool competition. For Coco and Rafa, it likely means a return to formal or informal temperament training to resolve some unfortunate habits, such as barking loudly from the comfort of our vehicle when they spot any dog or person on the street, or challenging every bird, sprinkler, or moving branch on our property to some sort of altercation. For me, it means taking a food writing course from Monica Bhide and attending every food blogger conference and webinar that time and money permits.
It turns out a great “back to school” food for the mature “student” is the Duffin. The Duffin is a hedonistic Cinnamon Sugar Donut Muffin (hence my moniker “Duffin”) whose butter-laden batter results in a light, melt in your mouth texture and inexorable pleasure from the butter-cinnamon-sugar mixture across its top. Paired with a tasty cappuccino, the Duffin is perfect for a student’s inevitable mind-numbing study sessions . Of course, as I found through scrupulous application, it is just as tasty for breakfast, dessert, or as a snack.
A special thank you to Momma’s Meals for hosting Sunday Supper Back to School event. For more great back to school recipes:
Back to School Beginnings
- Vegan Oatmeal Raisin Muffins from Killer Bunnies
- Strawberry Banana Baked Oatmealfrom The Red Head Baker
- Make Ahead Waffle Casserole from Bobbi’s Kozy Kitchen
- Apple Muffins from Meal Diva
- Apple Oat Breakfast Cookies from What Smells So Good?
- Toast Three Ways from Foxes Love Lemons
Back to School Lunches and Simple Suppers
- Owl Bento Box from Simply Gourmet
- First Day of School Pinwheels from Jane’s Adventures in Dinner
- Quick and Easy Hot Pastrami Sliders from Webicurean
- Grilled Chicken Revamp from Culinary Adventures with Camilla
- Baked Eggplant Parmesan from Hezzi D’s Books and Cooks
- Chicken and Zucchinin Meatballs from Casa de Crews
- Clean Eating Lunches Your Kids will Love from Amee’s Savory Dish
- Crispy Chicken Legs from The Not So Cheesy Kitchen
- DIY Veggie Cup Noodles from Food Lust People Love
- Chicken Nuggets from Nosh my Way
- Skinny Spinach Mac and Cheese from Take a Bite out of Boca
- Chicken Schnitzle from Panning the Globe
- Berry Nutty Bento from Ninja Baking
- Spagetti and Chicken Meatballs from Soni’s Food
- Chopped Shrimp Salad with Honey Lime Vinagraitte from The Weekend Gourmet
- Just for Mom Salad from A Mama, Baby & Shar-pei in the Kitchen
- Steak & Cheese Pockets from Momma’s Meals
- Turkey Pinwheels from Peanut Butter and Peppers
Back to School Sips
Back to School Super Snacks
- Nutty Granola from Life Tastes Good
- On the Go Guacamole from Shannon at Country Girl in the Village
- Fruishi – Fruit Sushi from Mama Bee Does
- Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
- Playground Granola Bars from Noshing with the Nolands
- Apricot Dip from Magnolia Days
- Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
- Home Made Graham Crackers from Curious Cuisiniere
- Peanut Butter and Jelly Granola Bars from Pies and Plots
- Gluten Free Apple Zucchini Flax Bread from Sue’s Nutrition Buzz
- Beef and Veggie Sliders from Grumpy’s Honeybunch
- Peanut Butter and Jelly Popcorn from Simply Healthy Family
Back to School Sweets and Treats
- Open Face PB & J Cookies from Desserts Required
- Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
- Peanut Butter and Jelly Paletas from La Cocina de Leslie
- Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
- Love Note Doodle Bugs from Happy Baking Days
- Frozen Yogurt Mud Pies from Cindy’s Recipes and Writings
- Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker
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This recipe and other great family friendly recipes can be found in “The Loving Kitchen” by Leann Rice. Nelson Books has graciously allowed me to share this recipe with you.
- 3 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon pumpkin pie spice
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- Cinnamon Sugar Topping
- ½ cup (1 stick) butter
- 1 cup sugar
- 2 teaspoons ground sugar
- To make the muffins:
- Preheat the oven to 350 degrees. Line the muffin tins with liners.
- In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice.
- In a large bowl cream the butter and sugar together with a hand mixer or in a stand mixer until fluffy. Add the eggs, one at a time, beating after each one until just incorporated. Pour the milk into a small bowl. Add the vanilla and stir to combine. Beat a third of the vanilla milk into the butter mixture until incorporated, then a third of the flour mixture until incorporated. Repeat in thirds until everything is combined. Do not over mix.
- Fill the muffin liners three-fourths full. Bake standard size muffins for 25 minutes or mini muffins for 18 minutes. Test the doneness by inserting a toothpick in the center of a muffin. The muffins are done when the toothpick comes out clean.
- To make the topping:
- Melt butter in a bowl just wide enough to fit muffins. In a small bowl combine the sugar and cinnamon. As soon as the muffins are cool enough to handle, dip the tops into the melted butter. Then dip into the cinnamon sugar mixture. Serve warm.