(Dirt) Bombs Away!:Donut Muffins

After being enchanted by multiple donut muffins at various bakeries, I decided it was my turn to give them a shot. Because, lets face it, donuts+muffins= indulgent deliciousness! and this recipe is no exception. I christened them "Dirt Bombs," well actually I stole the name from Patisserie Philippe in San Francisco, but hey, why remake the wheel, right? Plus the name so accurately describes what happens when you bite into them, "Mouth Kick! Stomach Explosiooooon!" sort of like the Old Spice guy but in a good way.

Dirt Bombs

*adapted from Fine Cooking, yields 24 muffins

Muffin Ingredients

• 3 sticks of unsalted butter, softened
• 1 3/4 C sugar
• 4 large eggs
• 6 C (1 lb 11 oz) flour
• 1 Tbsp + 2 tsp baking powder
• 1/2 tsp baking soda
• 1 3/4 tsp salt
• 1 tsp ground nutmeg
• 1 2/3 C milk
• 1/4 C buttermilk

Coating Ingredients

• 1 1/2 sticks of unsalted butter, melted
• 1 1/2 C sugar
• 1 1/2 Tbsp ground cinnamon

Directions

1. Preheat the oven to 350 and grease two cupcake pans with baking spray.

2. In the bowl of a stand mixer, cream the butter and sugar together for about 3 minutes on med speed, or until light and fluffy. Beat in the eggs one at a time, making sure each one is incorporated before adding the next.

3. Sift the flour, baking powder, baking soda, salt and nutmeg into a large bowl. 

4. Combine the milk and buttermilk in a med bowl.

5. With the stand mixer on low, add 1/4 of the flour mixture then a 1/3 of the milk mixture. Repeat the process until all the ingredients have been mixed in, be careful not to over mix.

6. Scoop 1/2 C of the batter into each cupcake mold so that the batter is flush with top of the pan and bake 20-25 minutes, or until a toothpick inserted emerges cleans. 


7. Set on a cooling rack until they are cool enough to handle. Mix the cinnamon and sugar together for the coating in a shallow bowl. Brush each muffin generously with the melted butter and roll all over in the cinnamon-sugar mixture. Then enjoy!