Is it a doughnut or is it a muffin? Well, it's a cross between both, which makes it a duffin. Oh, and they're stuffed with Cadbury Creme Eggs - YUMMY!
I make no secret of the fact I am obsessed with all the Easter goodies available. I love nothing more than coming up with fun and, most importantly, easy ways of baking at Easter.
So, Duffins are a cross between a doughnut and a muffin. Some people call them muffnuts which makes me LOL.
Anyhoo, Duffins are the in thing at the moment and I can see why.
They smell AMAZING as they are baking. Just like the freshly fried doughnut smell you get at the fairground. These Duffins are baked as opposed to fried, so they are marginally more healthy than they're doughnut cousins. (or maybe not because of the Creme Egg - haha!)
I did try this recipe with the mini Cadbury Creme Eggs and they didn't turn out very well at all. I think the recipe for the small and large Creme Eggs is quite different because the chocolate and fondant didn't melt it just went really grainy.
So, I would highly recommend you use full-size Cadbury Creme Eggs for this recipe, however, you will only need half in each duffin otherwise they'd be too big.
Duffins can also be stuffed with jam, Nutella, Biscoff or pretty much any other spread.
This is a very forgiving and easy recipe and it is better if it's done by hand so that the batter isn't overmixed.
You literally put all the ingredients in one bowl (apart from the Creme Eggs) and mix it together.
It doesn't really matter if there are a few lumps of butter in the mixture. It should look like pancake or Yorkshire pudding batter once it's all mixed up.
You'll need to cut the Cadbury Creme Eggs across the widest part as I found from testing these duffins it gives the best results cutting them this way.
Unlike cupcakes where you only fill the cases ⅔ full, it's fine to fill up the cupcake cases with the duffin mixture. Leave a small gap at the top of about a cm, but they shouldn't overflow during baking.
The duffins should rise pretty nicely and be a few cms above the top of the cupcake case once they are baked through.
The Duffins take 18-20 minutes to bake. Once they feel springy on top they are ready. If you overbake them then the fondant in the middle of the Creme Egg won't be as gooey.
That's it! I hope you love these Cadbury Creme Egg Duffins. They are such a lovely treat.
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For the duffins
- 200 g self-raising flour
- 125 g caster sugar
- 125 ml milk
- 75 ml sunflower oil
- 1 large egg
- 1 tsp vanilla bean paste, or vanilla extract
- 5 Cadbury Creme Eggs, cut in half at the widest point
- 1 tbsp melted butter, for brushing
- caster sugar, for dipping
- Preheat the oven to 180ºC/160ºC FAN/Gas4/350ºF Line a muffin tray with 10 large cupcake cases.
- Add all the duffin ingredients (except for the Cadbury Creme Eggs) into a large mixing bowl. Mix together by hand until you have a batter. It doesn't matter if there are a few small lumps.
- Fill the cupcake cases one-third full with the duffin batter then place half a Cadbury Creme Egg into each case, fondant side up. Add the remaining batter on top of the Creme Eggs.
- Bake in the centre of the preheated oven for 18-20 minutes until risen, lightly golden and springy to the touch. Leave to cool in the muffin tray for 5 minutes then brush with melted butter and dip in caster sugar. Eat while still warm and gooey in the middle!
- Mix by hand.
- Unlike when you make cupcakes, you can fill the cupcake cases quite full and they won't overflow. Leave a cm gap at the top and you should end up with a duffin that domes a couple of cms over the top of the cupcake case once baked.
- Cut the Creme Eggs in half at the widest point and place fondant side up when you put them in the batter.
- Don't overbake or the fondant will not be gooey.
Nutrition Information:Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 289Total Fat: 10gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 0gCholesterol: 23mgSodium: 23mgCarbohydrates: 28gFiber: 1gSugar: 13gProtein: 3g