Cinnamon Sugar Muffins

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I first tried these wonderful muffins at a charming bakery on Cape Cod. They were called “dirt bombs” (not the most enticing name), but I’ll never forget how they tasted warm from the oven: like the freshly made cinnamon-sugar doughnuts from the bakery I went to as a child. The minute I got home from Cape Cod, I set about re-creating those flavors.

MAKES 16 muffins

INGREDIENTS

3 cups plus 3 tablespoons (429g/15.3oz) all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon grated nutmeg

¼ teaspoon ground cardamom

¾ cup/1½ sticks (170g/6oz) unsalted butter, at room temperature

1 cup (200g/7.1oz) granulated sugar

2 eggs

1 cup (240g/8.5oz) whole milk

FOR THE CINNAMON TOPPING

1 cup/2 sticks (226g/8oz) unsalted butter

¾ cup (150g/5.3oz) granulated sugar

1 tablespoon ground cinnamon

  1. Preheat the oven to 325°F. Butter and flour 16 cups of two muffin tins or coat with nonstick spray. Do not use paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cardamom. Set aside.
  3. In a stand mixer with the paddle, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Stop halfway through to scrape down the sides and bottom.
  4. Add the eggs, one at a time, mixing well and scraping down the sides after each addition.
  5. Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Scrape down the bottom and sides of the bowl.
  6. Evenly scoop the batter into the prepared muffin cups.
  7. Bake for 20 to 23 minutes, or until a cake tester inserted in the centers comes out clean.
  8. Let the muffins sit in the pans while you are prepare the topping.
  9. PREPARE THE TOPPING: Place the butter in a microwave-safe bowl and warm until melted, about 1 minute. In a separate bowl, whisk together the sugar and cinnamon.
  10. Remove the muffins from the tins and place them on a cooling rack. Using a pair of tongs, dip the whole baked muffins into the butter until fully covered. Then, using a different set of tongs, dip in the cinnamon-sugar mixture to completely cover them. Place on a cooling rack. These are best eaten when warm!