These cinnamon sugar dirt bomb muffins are like your favorite doughnut, but in a light and fluffy muffin. You aren’t going to be able to stop at one.
Cinnamon and sugar go together like the sweeter side of salt and pepper. The two flavors are just perfect together. Now, imagine that flavor combo stuck to a light and fluffy muffin by a slathering of butter. Got ya drooling yet?
I had one of these dirt bomb muffins at a diner about a zillion years ago (or at least it seems that long) and I just couldn’t stop eating it. I don’t know why I never tried to re-create them. I probably just somehow forgot. You know, there’s only so much stuff your brain can hold and sometimes it just doesn’t stick like you’d like it to. But that has been remedied now. I have a recipe for these dirt bomb muffins and you’re really going to want to make them.
I was going through some of my old Bon Apetit magazines when I came across a recipe for dirt bomb muffins from a restaurant called Bantam Bread. I took a look at the recipe and new I needed to tweak it a little bit to get those muffins to taste more like the muffins I had at that diner. It didn’t take much tweaking. Just a little bit here and there.
These are called dirt bomb muffins because they kind of look like those dirt bombs you made when you were a kid. You made those too right? My cousins and I had epic dirt bomb fights when we were growing up. As I was saying…. The muffins are slightly rounded and they’re rolled in cinnamon sugar which gives them a rough, brown exterior that kinda looks like a dirt bomb. I guess if you grew up in the city, you didn’t have dirt bomb fights. You definitely missed out!
I ended up serving these for dessert, but the leftovers easily were turned into breakfast food. They go fantastic with a cup of coffee. They also go really well with a cup of cider. Mulled wine wouldn’t be a bad accompaniment either.
Time to break out the muffin tin and make a batch of these dirt bomb muffins. You owe it to yourself and your cup of coffee or cider.
- Nonstick vegetable oil spray
- 2¼ cups flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup whole milk
- For the Topping
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 6 tablespoons (3/4 stick) unsalted butter, melted
- Preheat oven to 375 degrees Fahrenheit.
- Coat a 12 cup muffin pan with nonstick vegetable oil spray.
- Whisk flour, salt, cinnamon and nutmeg together in a bowl and set aside.
- Add butter and sugar to the bowl of your stand mixer and beat until light and fluffy (about 4 minutes).
- Add vanilla and egg and beat until combined.
- Add dry ingredients in 3 additions. Start with the mixer on low speed and add ⅓ of the dry ingredients to the butter mixture. Blend together then add ½ of the milk. Beat until well combined. Add another ⅓ of the dry ingredients and blend together. Add the rest of the milk and blend until well combined. Add remaining dry ingredients and blend until everything is well incorporated.
- Scrape down sides and make sure that everything is well combined.
- Divide the batter evenly between the muffin cups and bake. Halfway through the baking time, turn the pan so that everything bakes evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Remove from oven and let cool for 5 minutes.
- Remove the muffins from the tin and place them on a cooling rack.
- Let them rest for 10 minutes.
- For the Topping
- Mix sugar and cinnamon in a medium sized bowl.
- Melt butter in medium sized bowl.
- Dip the muffin top and roll the sides in the butter then roll the muffin in the cinnamon sugar.
- Return muffin to cooling rack.
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