Since the birth of the cronut, the culinary world has been in a frenzied race to create the next hybrid pastry. Apparently the “scuffin” (a scone-muffin cross-breed) is the latest fad, but I’m not convinced.
Thinking social media might have some insight, I asked Facebook for help with a name. (Side note: I’m fully aware that this is only appropriate for pastry offspring, should we ever produce any other kind.)
The good people of the Internet provided me with:
“In the 19th century, doughnuts were sometimes referred to as one kind of oliebol (a Dutch word literally meaning “oil cake”), a “sweetened cake fried in fat. So maybe– Muliebol–“
All good suggestions, but none of them seem to have that “cronut” ring. Sad face. If you think of something good, let me know in the comments.
Fortunately, these doughfins McDuffins whatever you want to call them make up in deliciousness for what they lack in branding. Rice flour provides density, and almond meal tenderness–like the perfect cake donut. You dust the muffin tin in cinnamon sugar before pouring in the batter, and then coat the freshly-baked little…muffnuts?…in, yep, you guessed it…more cinnamon sugar. The coating is pleasingly crunchy, and not a little reminiscent of the cinnamon-sugar toast so many of us ate as kids.
(Side note: If you’re in the Bay Area and have a hankering for that perfect toast of yore, there are multiple artisan toasteries ready to fulfill all your toasty childhood dreams. [Reason #58,172.2 why the West Coast is the Best Coast.])
Also, these are vegan. I’m not a vegan, but my refrigerator is frequently bereft of eggs or butter when inspiration strikes. Call this an “emergency” recipe. (In which case, we’ve already had two “emergencies” this week, but who’s counting?)
We adore these little things. If you can’t seem to get enough of that cinnamon-sugar goodness, bake them up in mini muffin tins to increase the cinnamon-sugar to donut ratio.
I do have a few tiny complaints, though.
The recipe only makes twelve, and they literally evaporate before your eyes. It’s the weirdest thing.
As you can see, this makes them a little difficult to photograph. I had to move quickly, because they were just…disappearing…as I clicked away. Down to the very last crumb.
Crumb, you are mine.
- 1/2 tsp. cinnamon
- 2 Tbsp. sugar
- 2.3 oz. (1/2 c.) tapioca starch
- 3.2 oz. (3/4 c.) almond meal
- 2.5 oz. (1/2 c.) white rice flour
- 3.2 oz (1/2 c.) brown rice flour
- 1 tsp. xanthan gum
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 tsp. Ener-G egg replacer, whisked with 2 Tbsp. of water until frothy (or one real egg)
- 3 oz. (1/2 c.) oil
- 5 oz. (2/3 c.) sugar
- 1 c. nondairy milk (I used "coconut milk beverage")
- 1 Tbsp. melted butter-like substance
- Preheat oven to 350F. Mix together 1/2 tsp. cinnamon and 2 Tbsp. sugar in a small bowl. Lightly oil 12 muffin tins and sprinkle a large pinch of cinnamon-sugar in the bottom of each. (There will be extra for the tops; don't use it all.) Swirl pan to coat bottom and sides of muffin tin (I do this over the sink), and set aside.
- Whisk together flours, xanthan gum, baking powder, salt, cinnamon and nutmeg. Pour remaining wet ingredients into bowl and mix thoroughly with a wooden spoon until combined. Batter will be a wee bit thicker than standard muffin batter.
- Dollop batter into prepared muffin tins, filling a little over halfway. Bake in preheated oven for 20 minutes.
- Allow to cool 5 minutes in muffin pan, then run a small knife around the edge of each muffin and remove to a wire rack. While they're still warm, brush with melted buttery stuff and dip the top of each muffin in your remaining cinnamon-sugar mixture.