Kaylen Wissinger loves playing with flavor combinations and experimenting with whimsical takes on cakes and pastries, cookies and brownies, handpies and cupcakes… the list goes on. At her St. Louis bakery, Whisk: A Sustainable Bakeshop, Wissinger whips up a variety of creative breakfast pastries, including bacon-blue cheese scones, snickerdoodle quickbread, and Duffins, a donut-muffin hybrid filled with locally made raspberry jam. Whisk uses raspberry jam as the filling for its duffins, but Wissinger says Nutella, custard or chocolate sauce would also be excellent choices.
Recipe by Kaylen Wissinger, co-owner, Whisk: A Sustainable Bakeshop
Yields | 12 |
- 1½ cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ tsp cinnamon
- ½ cup plus ⅓ cup granulated sugar, divided
- 1 egg
- ¾ cup buttermilk
- 1 tsp vanilla extract
- ⅓ cup oil
- cooking oil spray
- ½ stick unsalted butter
- jam
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| Preparation | Preheat oven to 325°F.
In a large mixing bowl, combine flour, baking powder, salt, cinnamon and ½ cup sugar. In a separate bowl, mix egg, buttermilk, vanilla and oil. Whisk dry ingredients into wet.
Grease a cupcake or muffin tin heavily with spray (do not use liners). Using an ice cream scoop or spoon, fill each cavity of tin about ¾ full with batter. Bake for 10 minutes, rotate duffins, and then bake for another 5 to 7 minutes, or until a toothpick inserted into the center of a duffin comes out clean. Allow to cool 5 minutes.
Use a thin paring knife to gently coax each duffin out of tin. Transfer to a cooling rack or pan lined with parchment paper. Once completely cooled, melt butter in a small bowl in the microwave. In a separate bowl, add remaining ⅓ cup sugar. Dip each duffin in melted butter, rotated until completely covered, then roll in sugar until completely covered. Repeat with each duffin and allow to cool.
Using a small paring knife, cut a cone out of the top of each duffin. Spoon jam or filling of your choice inside. Serve.
