From time to time, on our travels around the World Wide Web, we stumble on gems that stop us in our tracks. This is one such track-stopper. Bestowed on us by the foodies in the know at Bon Appétit, you ain’t lived until you’ve had one (or one dozen) Dirt Bombs. The churlish name aside (which we’ve yet to uncover the origin of but will continue investigating), these cinnamon sugar doughnuts disguised as muffins are easy to whip up in the weekend sans vats of oil, and are best devoured in private.
Ingredients (Makes 12 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
½ cup sugar
1 teaspoon ground cinnamon
6 tablespoons (¾ stick) unsalted butter, melted
1. Preheat oven to 190°C. Coat a standard 12-cup muffin pan with nonstick spray.
2. Whisk flour, baking powder, salt, and nutmeg in a medium bowl; set aside.
3. Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about four minutes.
4. Beat in egg.
5. With mixer on low speed, add dry ingredients in three additions alternating with milk in two additions, beginning and ending with dry ingredients.
6. Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into centre comes out clean, 30–35 minutes.
7. Let cool for five minutes in pan, then transfer to a wire rack.
8. Mix sugar and cinnamon in a medium bowl.
9. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.