When I saw the title of this recipe, I knew it was a lock. It was just a matter of when I was going to make these muffins. Who wouldn’t want a doughnut in muffin form. I thought these would be a nice send off for Miles as we prepared for him to go to his dad’s for Christmas/Hanukah.
The muffins were a cinch to put together and I admit to drooling a little bit as I dipped the muffins in melted butter, then into the cinnamon-sugar mixture. The muffins were fab! They were very similar to the baked cider doughnuts with a hint of nutmeg. And they were all warm. I won’t embarrass myself by saying how early I had to get up to make these muffins knowing that Miles had a 6am flight! It was worth it.
I’m individually wrapping the rest and putting them in the freezer for him to snack on when he returns.
Dirt Bombs (Doughnut Muffins)
for the muffins
- Nonstick vegetable oil spray
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup sugar
- 1 large egg
- 1 cup whole milk
- for the topping
- ½ cup sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons (¾ stick) unsalted butter, melted
make the muffins
- 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.
- 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.
- 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.
- make the topping and assemble
- Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.