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Recipes
May 2014

Dirt Bombs

By Bantam Bread Bakery, Bantam, CTPhotography by Matt Duckor

3.9

(573)

Image may contain Food Bread and Bun
Matt Duckor

Like a cinnamon-sugar doughnut in muffin form. You’ve been warned.

Recipe information

  • Yield

    Makes 12 Servings

Ingredients

muffins

Nonstick vegetable oil spray

2¼

cups all-purpose flour

2

teaspoons baking powder

1

teaspoon kosher salt

½

teaspoon ground nutmeg

½

cup (1 stick) unsalted butter, room temperature

¾

cup sugar

1

large egg

1

cup whole milk

topping and assembly

½

cup sugar

1

teaspoon ground cinnamon

6

tablespoons (¾ stick) unsalted butter, melted

Need to make a substitution?

Preparation

  1. Muffins

    Step 1

    Preheat oven to 375°. Coat a standard 12-cup muffin pan with nonstick spray. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside.

    Step 2

    Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions alternating with milk in 2 additions, beginning and ending with dry ingredients.

    Step 3

    Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 30–35 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.

  2. Topping and Assembly

    Step 4

    Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.

    Step 5

    Do Ahead: Muffins can be made 6 hours ahead. Keep tightly wrapped at room temperature.

Nutrition Per Serving

Calories (kcal) 260 Fat (g) 14 Saturated Fat (g) 9 Cholesterol (mg) 55 Carbohydrates (g) 33 Dietary Fiber (g) 0 Total Sugars (g) 17 Protein (g) 3 Sodium (mg) 230
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