Dirt Bombs Recipe Bon Appétit

DIRT BOMBS

Steps:

• Preheat the oven to 375°F (190°C). Coat a standard 12-cup muffin pan with the nonstick spray.
• In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cardamom.
• In a stand mixer or a large bowl using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. And the egg and vanilla and beat until smooth. With the mixer on low, alternate adding the flour mixture and milk in three batches beginning and ending with the flour. The batter should look like an irresistibly thick cake batter.
• Divvy the batter among the muffin cups and bake, turning the pan once halfway through, until a toothpick inserted into the center of the dirt bombs comes out clean, 18 to 23 minutes. Let the dirt bombs cool 5 minutes in the pan and then move them to a wire rack.
• While the dirt bombs cool, mix the sugar and cinnamon in a medium bowl.
• Dip each dirt bomb--top and bottom--in the melted butter and then in the cinnamon sugar, turning to coat them completely. Indulge immediately, while still warm, for the most soul-satisfying experience. The dirt bombs will still be quite sigh-inducing even after room several hours at room temperature--but no more.

COTTAGE STREET BAKERY DIRT BOMBS

Steps:

• Preheat the oven to 400 with the rack in the center position. Generously coat a 12-cup standard muffin tin with butter, greasing the flat part of the tin as well. To make the muffins: Sift the flour, baking power, salt, nutmeg, and cardamom into a mixing bowl. In a separate bowl, either by hand or using an electric mixer, cream the butter and sugar until light and fluffy. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the ingredients. Scrape down the sides and bottom of the bowl to be sure to incorporate all the flour. The batter will be on the stiff side, but airy. Don't overmix or beat the batter, as this will make the muffins tough. Scrape and spoon the batter into the prepared muffin tin without smoothing the tops. Bake for about 25 minutes, or until the tops are golden bown and a toothpick or cake tester inserted in the center comes out clean and dry. As soon as the muffins are cool enough to handle, turn them out onto a wire rack. To coat the muffins with topping: Add the melted butter to a shallow bowl and mix the sugar and cinnamon together in a separate bowl. Dip the muffins (top, sides, and bottom) in the butter, using a pastry brush, if necessary, to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon-sugar mixture. Serve warm or at room temperature.

DIRT BOMBS

Steps:

• 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.
• Topping and assembly:
• Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.
• DO AHEAD: Muffins can be made 6 hours ahead. Keep tightly