Duffins combine the fluffy crumb of muffins with the nostalgic cinnamon-sugar finish of donuts, creating an easy baked treat that delivers comfort, flavour and consistency. Ready in under 30 minutes, they suit beginner bakers while offering optional jam or chocolate fillings for extra indulgence.
Duffins are a simple mix of donuts and muffins, with a soft texture and a warm cinnamon sugar coating that feels comforting and familiar. They are baked instead of fried, quick to make, and give reliable results, which makes them perfect for both beginners and experienced bakers. Whether served plain or filled with jam or chocolate, duffins deliver a nostalgic sweetness that suits breakfasts, teatime breaks and weekend treats. Their versatility, ease of preparation and satisfying texture have made them a modern classic in home baking. With a few basic ingredients and a straightforward method, you can enjoy warm, fresh duffins anytime.
The Charm of Duffins and Why They Remain Popular
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Duffins remain popular because they combine donuts and muffins without needing special tools or deep frying. They give the flavour of donuts without frying and the ease of muffins without losing taste. The batter mixes quickly, bakes evenly and produces a gentle rise that mimics the iconic donut shape once coated in cinnamon sugar. They have a warm, lightly spiced sweetness that both children and adults enjoy.
Another reason duffins have endured is their adaptability. A basic duffin can be transformed into a jam-filled treat, a Nutella-centred snack, or even a lemon-infused afternoon bake with simple adjustments. Their texture holds well for several days, retaining softness without becoming dense. Whether served fresh and warm or enjoyed later with tea or coffee, duffins reliably deliver comfort and flavour.
Creating the Perfect Duffin Batter
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At the heart of every great duffin is a balanced batter that bakes into a soft, evenly textured crumb. Duffin batter is slightly richer than standard muffin batter, using buttermilk for moisture and tenderness while a gentle touch of spice enhances the classic donut-like flavour. The batter should be mixed gently so the duffins stay soft. Begin by whisking together flour, sugar, baking powder, baking soda and salt. A little nutmeg or cinnamon enhances the donut-like character, though it remains optional.
In another bowl, whisk the eggs, buttermilk, oil or melted butter and vanilla. Pouring the wet mixture into the dry should be followed by careful folding. Stop mixing as soon as everything comes together, because overmixing can make the duffins dense and heavy. If using fillings, slightly thicker batter helps keep them suspended rather than sinking to the bottom.
Using Fillings and Achieving Even Distribution
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Fillings are one of the features that make duffins so appealing. Traditional jam offers a familiar nostalgic flavour, while Nutella, lemon curd or Biscoff introduce more modern options. To ensure the filling remains encased in the centre, begin by filling each muffin cup halfway. Add a small teaspoon of filling, then cover with more batter until the cups are three-quarters full.
How you add the filling is important to keep it in the centre without leaking or sinking. A thick filling is less likely to leak, and a slightly chilled filling holds its shape better during baking. If you prefer a simpler version, you can skip the filling and enjoy the cinnamon sugar coating on its own.
Baking Duffins to a Soft, Tender Finish
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Duffins bake best at a medium temperature so they rise evenly and stay soft inside without drying out. Preheat the oven to 180°C (350°F) and bake on the middle rack for even circulation. During baking, duffins puff up and turn lightly golden. It is important to check them a few minutes before the recommended time, as overbaking dries the crumb.
Once baked, leave the duffins in the tin for about five minutes. This helps them set properly while staying soft. Afterward, they can be gently lifted onto a wire rack to cool slightly before coating.
Coating Duffins with Cinnamon Sugar
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The cinnamon sugar coating is what gives duffins their classic donut flavour and warm sweetness. Melted butter provides a soft richness and helps the sugar adhere smoothly. Coat the duffins while they are warm but no longer steaming hot. If the duffins are too hot, the sugar will dissolve; too cool, and the coating will not cling evenly.
Rolling the entire duffin in the mixture creates a full donut-style finish, while dipping only the tops gives a more restrained coating. You can adjust the amount of cinnamon to suit your taste.
Choosing the Best Tin and Preparation Technique
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Duffins bake well in a standard 12-cup tin, but the way the tin is prepared affects the final texture. Light greasing produces edges with a slight crispness reminiscent of donuts. Lining with paper cases creates a softer edge and easier release. Both methods work well, with greasing creating slightly crisp edges and paper cases producing a softer, more uniform finish.
Filling the tin evenly helps all the duffins bake at the same rate. The batter should be spooned in smoothly without overfilling, as a three-quarter fill encourages the ideal rise.
Serving and Presentation
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Duffins are at their best when enjoyed warm, though their structure and flavour hold beautifully at room temperature for later enjoyment. Their mild sweetness makes them perfect for everyday snacks, afternoon tea or small gatherings. A light dusting of icing sugar or a few fresh berries can add a simple yet elegant touch without overpowering their flavour.
If you enjoy warm, homestyle bakes with the same comforting sweetness, you may also like my cinnamon loaf cake recipe UK. It carries a fragrant cinnamon depth and pairs beautifully with tea or coffee, making it an excellent companion recipe to try alongside these duffins.
Make-Ahead, Storage and Freezing
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When stored correctly, duffins stay soft and tasty for several days. An airtight container at room temperature keeps them soft for two to three days. Refrigeration extends freshness up to five days, though the crumb may firm slightly. A brief warming in the microwave restores their tenderness.
Freezing duffins is a practical option. Freeze them uncoated for best results. Once thawed, apply the melted butter and cinnamon sugar as usual. if wrapped well, duffins can be frozen for up to two months and still taste good.
Common Mistakes and How to Avoid Them
Most duffin problems happen because of overmixing, wrong oven temperature or incorrect measurements. Overmixing toughens the crumb, so folding gently is key. Oven temperatures that run too hot can lead to dry duffins, while underbaking results in a sunken centre. Measuring flour accurately helps avoid dryness, and testing for doneness with a skewer ensures a fully baked centre.
Filling issues, such as sinking or leaking, can be corrected by thickening the batter slightly or reducing the filling amount. Problems with the sugar coating happen when duffins are too hot or too cool, so timing this step carefully is important.
Easy Baked Duffins Recipe (Donut Muffins)
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Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: 30 minutes
Yield: 10–12 duffins
Ingredients
2 cups (240g) plain/all-purpose flour
1 cup (200g) sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon nutmeg or cinnamon (optional)
2 large eggs
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil or melted butter
1 teaspoon vanilla extract
Jam, Nutella or lemon curd for filling (optional)
½ cup (100g) sugar for coating
1 teaspoon cinnamon
⅓ cup (80g) melted butter
Instructions
Preheat the oven to 180°C (350°F). Grease or line a 12-cup muffin tin. Whisk together the flour, sugar, baking powder, baking soda, salt and spice. In another bowl, whisk the eggs, buttermilk, oil or melted butter and vanilla until smooth. Fold the wet mixture into the dry until just combined.
Fill each muffin cup halfway, add a small teaspoon of filling if using, and top up to three-quarters full. Bake for 18–22 minutes until lightly golden. Cool for five minutes, then brush each duffin with melted butter and roll in cinnamon sugar. Serve warm or at room temperature.
Conclusion
Duffins perfectly combine the nostalgic pleasure of donuts with the ease of muffins, resulting in a bake that feels comforting, versatile and reliably satisfying. Their soft crumb, warm sugar coating and optional fillings make them suitable for everyday enjoyment as well as special occasions. Easy to prepare and quick to bake, they offer dependable results regardless of experience level. Whether enjoyed warm from the oven or stored for later, duffins maintain their tender texture and gentle sweetness. With this reliable method, you can achieve beautifully baked duffins that deliver flavour, nostalgia and convenience in every bite.
Frequently Asked Questions (FAQs)
1. What are duffins made of?
Duffins are made from a simple muffin batter using flour, sugar, eggs, baking powder, buttermilk or milk, oil or butter and a hint of spice. They are baked in a muffin tin and finished with a cinnamon sugar coating to resemble the flavour of donuts.
2. How do you make duffins soft and fluffy?
Duffins stay soft and fluffy when the batter is mixed gently, buttermilk is used for moisture and they are baked just until done. Overmixing or overbaking leads to a dense texture, so folding the batter lightly is essential.
3. Why did my duffins turn out dense?
Dense duffins usually result from overmixing the batter or adding too much flour. Using fresh baking powder and folding the mixture gently help maintain a light crumb.
4. Why are my duffins dry?
Duffins become dry when overbaked, when the oven temperature is too high or when incorrect flour measurements are used. Checking them early and measuring flour accurately prevents this.
5. How do I stop the filling from sinking?
A slightly thicker batter helps keep the filling in place. Add only a small teaspoon of jam or Nutella and cover it well with batter. Chilling the filling before adding it also prevents sinking.
6. Can I use plain flour instead of self-raising flour?
Yes. If using plain or all-purpose flour, add baking powder and a small amount of baking soda to achieve the correct rise.
7. Can I make duffins without buttermilk?
You can make a substitute by mixing one cup of milk with one tablespoon of lemon juice or vinegar. Leave it for five minutes to thicken before using.
8. Can I air fry duffins instead of baking them?
Yes. Spoon the batter into silicone muffin cups and air fry at 160°C (325°F) for about 12–14 minutes. Check early, as air fryers vary in heat intensity.
9. Can I fill duffins after baking?
Yes. Once cooled, you can pipe jam or cream into the centre using a small round nozzle. However, baking the filling inside gives a more traditional duffin texture.
10. How do I store duffins so they stay fresh?
Keep duffins in an airtight container at room temperature for two to three days. They can be refrigerated for up to five days or frozen for up to two months.
11. Can I freeze duffins?
Duffins freeze well when wrapped tightly. Freeze them without the sugar coating and add it after thawing for best results.
12. Are duffins the same as donut muffins?
Yes. Duffins are commonly referred to as donut muffins because they are baked like muffins but finished with a cinnamon sugar coating that mimics classic donut flavour. Baked like muffins but coated in cinnamon sugar to imitate donut flavour and texture.
13. How do I know when duffins are fully baked?
Duffins are done when the tops spring back gently and a skewer inserted into the edge comes out clean. For filled duffins, test around the filling, not the centre.
14. What fillings work best in duffins?
Popular fillings include raspberry jam, strawberry jam, Nutella, lemon curd and Biscoff spread. Choose thicker fillings to prevent leaking
15. Can I make mini duffins?
Yes. Use a mini muffin tin and reduce the baking time to 10–12 minutes. Coat them the same way with butter and cinnamon sugar.
