Starbucks rolled out a hybrid pastry called a duffin at 730 U.K. cafes last week, as part of a revamp of its bakery and prepared food offerings. The muffin-doughnut combo, which is made with a buttermilk muffin dough and filled and finished like a jelly doughnut, has slightly fewer calories and fat grams than the cronut, the croissant-doughnut creation that is credited with launching the current hybrid baking trend.

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