This month Bon Appetite Magazine published a recipe called “Dirt Bombs”. Normally a pastry is named for something appealing not named something you do not want to eat and regret you Googled it. But looking it over the recipe seemed really simple. In the end they came out tasting like a Snickerdoodle muffin. The are a little similar to a doughnut muffin but with a slight hint of spice. The only tweak I recommend because it helped me was I added 1/2 teaspoon of vanilla extract to the sugar/butter/egg mixture and whipped it before adding the dry ingredients.
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
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.
For the tops:
Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.
Muffins can be made 6 hours ahead. Keep tightly wrapped at room temperature.