Bruffin

But it wasn’t until he invented the cronut — a croissant/doughnut hybrid — after striking out on his own, that he ascended to star status. Time magazine called it one of the best inventions of 2013, and it birthed several other hybrid pastries including the bruffin (brioche/muffin), the duffin (doughnut/muffin) and the scuffin (scone/muffin).

With O Magazine creative director Adam Glassman at her side, Winfrey whittled gifts down from more than 500 choices. Making the cut are multiculti Barbies; a sampler of intoxicating gardenias, lilies and orchids; a fab faux-fur pet jacket; wireless speakers Winfrey calls “the creme de la creme”; and the bruffin, a savory treat the Daily News celebrated in January as the “buttery love child of a muffin and a brioche.”

A breakfast highlight is the “bruffin”, a delicious but caloric muffin crossed with a brioche.

“What’s a duffin?” he asked hesitantly. “It’s part doughnut part muffin. The cruffins and bruffins looked good too, but I didn’t want to go crazy, so I just stuck with the cronuts.” “What the heck are you talking about?” he said. “A cruffin is part croissant part muffin and a bruffin is part brioche and part muffin,” I replied.