What do you get when you cross a doughnut and a muffin… the doughy, sugar coated loveliness of a traditional doughnut and that fluffy texture and iconic shape of a muffin.
… or ‘duffin’ for short.
These sourdough ‘duffins’ are simply divine and super simple, a fantastic way to use up any sourdough discard.
Let’s get into the recipe!
Ingredients (makes 12)
170g Plain flour
160g Caster Sugar
100g Sourdough Starter Discard
Filling (60-120g seedless jam/Nutella/custard etc)
90g Melted Butter (plus extra for greasing)
2 Small Eggs
1tsp Baking Powder
1tsp Cinnamon (optional)
1 Pinch of Salt
12 Hole muffin pan
Piping bag with a small nozzle
Preheat your oven to 185°C / 165°C Fan.
Lightly grease each hole of you muffin pan
Sift your flour into a large mixing bowl. Add 100g of your caster sugar, salt and baking powder. Mix to combine.
In a separate bowl or jug, beat your eggs.
To this add your milk, sourdough starter and 30g of melted butter. Mix to combine.
Add your wet ingredients to your dry and mix until no flour lumps remain. Try not to overmix.
Spoon your mixture into your prepared tins, filling to no more than one-third full.
Bake for 15-20 minutes until risen and golden.
Remove from your oven and leave to cool slightly before removing and allowing to cool completely on a cooling rack.
Mix your remaining 60g of caster sugar and cinnamon in a small bowl.
In a separate bowl, melt your remaining 60g of butter.
Once your ‘duffins’ have cooled completely, make a small hole in the side of each one (using a skewer, chopstick or thin-bladed knife).
Pipe approximately 5-10g of your chosen filling into each ‘duffin’.
If any filling leaks out, just wipe away with your finger and the coating will seal the hole.
One by one, brush each duffin with melted butter before rolling into your cinnamon sugar to coat.
Best enjoyed in two days.
Thank you so much for stopping by and visiting our site.
As always, feel free to comment with any questions and to share your creations with us on Instagram using the hashtag #mymelrose.