Cinnamon Donut Muffins

Cinnamon Donut Muffins

Who can’t make a recipe that they event opposite called “Dirt Bombs”?

You know by now that we slice recipes out of magazines like there’s no tomorrow (until The Husband kindly asks if we need to pierce any of a husky pages from a kitchen opposite over to my recipe binder, since they unequivocally do start to raise up… though a pierce to a black recipe folder also arrange of means that they’ll substantially not be done within a subsequent 18 months, since during slightest if a recipe is watchful for me on a kitchen counter, it might get done before a subsequent season, or so).
So when we came opposite this Dirt Bomb muffin, that was coated in butter and cinnamon and sugar, there was no denying these had to be made.  There was no shuffling of this recipe over to a black (hole) binder.  Nope, these got made, kind of arrange of pronto.  They smell like cake donuts.  They ambience like cake donuts.  Therefore, they are excellent.

Adapted from Bon Appetit’s recipe…


 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 teaspoon vanilla

1 cup whole milk


½ cup sugar

1 teaspoon ground cinnamon

6 tablespoons (¾ stick) butter, melted

  1. Preheat oven to 375°.  Grease a 12-cup muffin vessel OR a 24-cup mini muffin vessel with nonstick spray.
  2. In a vast bowl, drive flour, baking powder, salt, and nutmeg together; set aside.
  3. In a apart vast bowl, kick butter and sugarine until light and feathery (3 – 5 minutes).  Beat in egg and vanilla.  With mixer on low speed, supplement dry mixture in 3 additions swapping with divert in 2 additions, commencement and finale with dry ingredients.
  4. Scoop beat equally into muffin cups and bake, rotating vessel median through, until a tester extrinsic into core comes out clean; 30–35 mins for a 12-cup vessel and 15 – 16 mins for a mini-muffin pan.  Allow to cold 5 mins in pan, afterwards send to a handle shelve to cold completely.
  5. TOPPING AND ASSEMBLY:  In a tiny bowl, warp butter.  In a middle bowl, brew sugarine and cinnamon together.  Working with one muffin during a time, drop tops of muffins in melted butter, afterwards cinnamon sugarine to coat.


  • Fresh nutmeg is a approach to go.  Buy them in bulk (the small nutmeg balls) and abrade them on a irritated corner of your cheese grater thing.
  • You can use a opposite kind of milk (like 2% or slick or almond) though know that a hardness won’t be as abounding and yummy.
  • The cinnamon… I adore a stuff.  I use Vietnamese cinnamon, that is stronger and spicier, so we consider we should try it too.
  • These solidify unequivocally well, assuming we hang them tightly.
  • Enjoy!


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