Tuesday, November 12, 2019

Dirt Bombs {Duffins}

The grand finale of the weekend was making Dirt Bombs. A cross between a cinnamon sugar doughnut and a muffin!! Mr. Mountain Breaths calls them "Duffins". Dust off your muffin tins folks, and start thinking of who you'd like to share these muffins with. The dough can be refrigerated for up to three days if you don't want to bake all 12 muffins at the same time. 
I have made these several times, and they are Joe's favorite. He only has two favorite sweets. Dirt Bombs and chocolate chip cookies. If you have weekend guests during the holiday season, the dirt bombs can be made ahead and you can store them in a Ziploc bag and successfully reheat them. I wrap them individually in a paper towel, and microwave at full power for 15 seconds. They're perfect like that. I think it's the cardamon that appeals to me. Yum!

 I am not sure where the recipe originated from, but when I did a Google search, it appears that a bakery in Cape Cod is flaunting this delicious muffin on the menu. 


Here's the recipe I use:

Yield: 12 muffins

3 cups AP flour, minus 3 tablespoons
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cardamon

¾ cup (1 ½ sticks) unsalted butter
1 cup granulated sugar
2 large eggs
1 cup whole milk

Topping

¾ cups unsalted butter, melted
½ cup granulated sugar
1 ½ teaspoons ground cinnamon

Preheat oven to 400ยบ 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.


Thank you for stopping by! 
Debbie
Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

8 comments:

  1. We love these..pretty sure it's the exact recipe I got from Sol:) When we were all on GBs:)It's the best and a keeper!

    ReplyDelete
  2. These sound yummy, Debbie! I’ve made a very similar recipe that is in my very old Betty Crocker cookbook, called French Breakfast muffins, but that recipe uses shortening and doesn’t have the cardamom. I like the sound of yours with the butter and added spice! I will try these soon...perfect for Fall/Winter!

    ReplyDelete
  3. Well, these look really good, but I had no doubt when I saw the photo on FB. I'll need to add this as a pin on my food board, thanks!

    ReplyDelete
  4. My mouth is watering Deb, I love the name!!
    Jenna

    ReplyDelete
  5. Many moons ago when I was teaching, one of the teachers brought in muffins she called Paris Puffins coated in butter and cinnamon sugar almost identical to this one and came from a very old Betty Crocker cookbook. I'd forgotten how good they are! I should make some for the boys :)

    ReplyDelete
  6. YUM Debbie!! I'm drooling!! I must add these to the menu for Thanksgiving weekend. They look easy and delicious. I think I'll be baking them all at once and I'm sure they will be devoured quickly! Linda

    ReplyDelete
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