Scuffin



Part of the "frankenpastry" trend, the cruffin has the shape of a muffin but the soft, flaky dough of a scone. It often encloses a shot of sweet fruit in the middle, similarly to a jelly donut.

New York Times cruffin recipe
INGREDIENTS


 * 4 tablespoons unsalted butter (2 ounces), plus 2 tablespoons for buttering muffin cups


 * 1 cup whole-wheat flour (4 1/2 ounces)


 * ¾ cup all-purpose flour (3 ounces)


 * ¼ cup plus 1 tablespoon flaxseed meal or wheat germ (1 ounce)


 * 3 tablespoons light brown or raw sugar (2 ounces), plus extra for sprinkling


 * 1 ½ teaspoons baking powder


 * 1 teaspoon cinnamon


 * 1 teaspoon ground cardamom


 * ½ teaspoon sea salt or kosher salt


 * 1 egg


 * ⅓ cup whole milk


 * ⅓ cup heavy cream


 * ¾ cup fruit jam, conserves, preserves or fruit butter (do not use jelly or marmalade)

PREPARATION

Heat oven to 350 degrees. Melt 2 tablespoons butter in a microwave or over very gentle heat. Using a pastry brush, butter the cups of a standard-size (3 1/2-ounce-capacity) 12-cup muffin tin. Let each coat of butter cool, then apply another coat; continue until the 2 tablespoons are all used.

In a mixing bowl, combine dry ingredients. Meanwhile, melt remaining 4 tablespoons butter, add to dry ingredients and mix with a fork until just combined. In another bowl, whisk together egg, milk and cream. Add to dry ingredients and mix to combine (the dough will be quite sticky).

Reserving about a quarter of the dough for topping, scoop 2 tablespoons dough into each cup. Using the back of a spoon, press dough gently down into the cups. The dough will move up the sides, and there should be a shallow well in each dough cup. Don’t worry if the dough doesn’t come all the way up to the top; there should be about 1/2 inch of space between the top of the dough and the rim of the cup.

Spoon about 1 tablespoon jam into each well. Using your fingers, pinch remaining dough into small clumps and scatter evenly over the jam in each cup, making a bumpy topping. Sprinkle sugar over the tops.

Bake 20 to 25 minutes, or until browned. Let cool in the pan on a rack; run a blade around the sides of each scuffin before turning out.

[source: New York Times ]