duffins...duh!

What do you get when a muffin and donut procreate?  A duffin!

They're adorable.  They're baked, not fried like the muffin's counterpart.  And did I mention that they're really quite adorable?

Cinnamon Glazed Chocolate Duffins
1 1/2 c. all purpose flour
1/4 c. unsweetened cocoa (I like Ghirardelli)
1/8 tsp. salt
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon
3/4 c. sugar, plus 2 tbsp.
1 large egg
1/4 c. milk
1/4 c. vegetable oil, plus 1 tbsp.
1 tsp. vanilla extract
3 tbsp. melted butter (to coat muffin tin)

Glaze
1/2 c. confectioners sugar
1/2 tbsp. milk
1/4 tsp. cinnamon

1. Preheat the oven to 350.  Melt butter and brush muffin tin (I used a mini-muffin pan) generously to coat all sides.
2. In the bowl of an electric mixer, beat the eggs and sugar until smooth.  
3. In a separate bowl, mix together flour, cocoa, baking powder, baking soda, cinnamon and salt.  
4. Add a small amount of the dry mix to the butter mixture.  Mix until combined then add a little more.  Repeat until all dry mix is incorporated, ending with the flour mixture.  There may be lumps in the batter after mixing, which is perfectly fine!
5. Place in the preheated oven and bake for about 10 minutes if you're using a mini-muffin pan.  Allow to cool for 2-3 minutes before dipping each duffin in the glaze.

To prepare the glaze:

1. Simply add milk to the confectioners sugar.  Mix in the cinnamon.
2. Whisk until smooth, adjusting the measurements as needed to thin or thicken glaze.

Last step: devour your duffins!