Dirt Bomb Muffins Recipes

Steps:

• Preheat oven to 375°F Place the rack in the center position. Generously grease a 12-cup standard muffin pan.
• Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl.
• In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs.
• Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. Don't over mix or beat the batter as this will make the muffins tough.
• Spoon the batter into the prepared pan, without smoothing the tops.
• Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.
• Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon.
• 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.

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

Steps:

• Preheat oven to 400º F. Place the rack in the center position. Generously grease a 12-cup standard muffin pan. Sift the flour, baking powder, salt, nutmeg and cardamom into a mixing bowl. In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. Don't over mix or beat the batter as this will make the muffins tough. Spoon the batter into the prepared pan, without smoothing the tops. Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack. Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon. 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.

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.