I love donuts but I don’t have the patience to wait for dough to proof and I hate frying things, so this recipe is perfect for me. No yeast, no proofing, no frying. Dirt bombs are basically baked cinnamon donut muffins coated in cinnamon sugar. Once they’re baked they have a crusty top but are still fluffy on the inside.
When I first found this recipe I made these dirt bombs twice in one week. They’re so easy to make and even easier to eat.
dirt bombs (aka baked cinnamon donuts)
adapted from bon appetit
2 1/4 cup all-purpose flour
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
113g butter, room temperature
3/4 cup brown sugar, lightly packed
1 large egg
1 cup whole milk
1/2 white sugar
2 tsp cinnamon
85g butter, melted
Preheat oven to 190°C/375°F. Coat a 12-cup muffin tray with vegetable oil.
Whisk flour, baking powder, salt, cinnamon, ground ginger, and nutmeg in a medium bowl and set aside.
Using an electric mixer beat the butter and sugar together until light and fluffy. Beat in egg. With the mixer on low, add one third of the dry ingredients followed by half of the milk. Repeat until all ingredients are incorporated.
Divide the mix among the muffin cups and bake for 30 minutes, rotating pan halfway. Let cool for 5 minutes in the pan, then transfer to a wire rack.
While the muffins are cooling, combine sugar and cinnamon in a bowl. In another bowl melt butter. One at a time dip the tops of the muffins into the melted butter and then into the cinnamon sugar.