The dirt bomb is a muffin that is vaguely spherical in shape, its exterior blanketed with a thick coat of cinnamon sugar that might be considered a confectionery version of dirt. Name aside, this is one heck of a muffin, so unlike any other muffin that it almost seems wrong to label it as such. Its mouth feel is more like that of a donut: slightly crisp exterior skin enveloping nutmeg-tinged tenderness that is as velvet-soft and butter-rich as a whipped-cream pound cake.
This is a specialty of the Bantam Bread Bakery of Bantam, Connecticut.
1 /2 pound butter
1 – 1 /2 cups sugar
4 – 1 /2 cups all purpose flour
1 – 1 /2 tablespoons baking powder
1 – 1 /2 teaspoons salt
1 – 1 /2 teaspoons nutmeg
2 cups milk
1 /2 pound butter, melted
with all ingredients at room temperature. Cream butter and sugar
well, and add eggs one at a time, scraping bowl between each
Combine dry ingredients; add one-third of dry ingredients and one-third of the milk to the butter-sugar mixture; mix on low speed until almost combined. Repeat twice until all ingredients have been added. Scrape bowl and mix once more on medium-low speed until batter is smooth and the consistency of pancake batter. Batter may be refrigerated overnight, which will improve the dirt bombs, but it is not necessary.
Using ice cream scoop, fill greased muffin tins. Bake at 400 degrees about 20 minutes until golden brown. When cool enough to handle, dip in melted butter and roll in cinnamon sugar. Makes 24 muffins.