I just read that in the U.K., Starbucks is launching the duffin -- part muffin, part donut, yet another "Franken-pastry" like the cronut.
According to the Business Week article:
The duffin uses a buttermilk base, and tastes like a moist, cakey muffin, not the coarse, bready type. It looks like a muffin, but it’s filled with raspberry jam and coated in sugar, like a jelly doughnut.
Wonder when it'll make it to the U.S. . . ?