From The Culinary Couple | Source Chef Maureen Joyce

Makes 12 duffins.


  • 3/4 cup sugar
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup canola oil
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 tsp almond extract


  • melted butter
  • equal parts cinnamon and sugar


  1. Preheat oven to 350°F. Lightly grease a 12-muffin tin.
  2. In a large bowl, beat together sugar and egg until light and fluffy. Add oil, milk, vanilla, and almond extracts. Mix to combine.
  3. In a separate small bowl, sift together flour, baking powder, and salt. Pour into the egg mixture and stir well.
  4. Divide batter evenly among 12 cups, filling each about half full.
  5. Bake for 15 minutes, until toothpick comes out clean.
  6. While muffins are baking, melt butter in a small bowl. Combine cinnamon and sugar in another small bowl.
  7. When the muffins are done, roll them in melted butter, then in cinnamon and sugar, coating all parts of the duffin.