I thought this post would be a good time and appropriate to reveal that after 11 years of living in London I’ve decided to move back to the USA! We’ve been thinking about it for awhile and some of you may very well have picked up on it by now. I’ve accepted a transfer at work and as of September I’ll be based in Connecticut.
New England is home to plenty of Dunkin Donut lovers so I think I’ll feel pretty at home there! I’m pretty excited to move back home and be somewhat closer to my family. I moved to London at 18 and I’ve lived all my adult life here so it’s going to be a little scary too. I’ve lived more than half of my life abroad! I’m most worried about re-learning to drive a car. It’s definitely going to be weird to be “normal” again.
I’ve made Duffins for the blog before. They were a different recipe and coated in chocolate and sprinkles. Both recipes are good but I think I have a little soft spot for these sugar coated donuts. They tasted so good on a Sunday morning with my coffee.
The recipe is from Tea With Bea. If you’re in London you can most likely find a donut muffin in one of the Bea’s of Bloomsbury shops some mornings.
1 1/2 cups AP flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup + 1/3 cup granulated sugar
3/4 cup buttermilk
1 tsp vanilla
1/3 cup sunflower oil
1 stick unsalted butter, melted
3/4 cup granulated sugar
raspberry jam, for filling
- Preheat the oven to 350 F/180 C and grease the holes of a muffin tin. In a large bowl whisk together the flour, baking powder, salt, cinnamon and sugar.
- Add in the egg, buttermilk, vanilla and oil. Stir with a wooden spoon until the dry ingredients are completely combined (don't over mix).
- Fill each hole 2/3 full and bake for 25-30 minutes until a tested inserted in the middle comes out clean.
- While the muffins bake get the coating ready. Turn the muffins out as soon as they come out of the oven. Roll in the melted butter and then the sugar.
- Using a cupcake corer cut out the center of each muffin and fill with a teaspoon of raspberry jam. Serve immediately.
adapted from Tea with Bea