Dirt Bombs (Nutmeg Muffins)

Ingredients

• 2 cups All‑purpose flour (sifted if desired)
• 0.75 cup Granulated sugar (batter)
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 1 pinch Salt
• 0.25 tsp Ground nutmeg (generous pinch)
• 2 sticks Unsalted butter (Kerrygold) – batter (room‑temperature, 1 cup)
• 2 large Large eggs (room temperature)
• 2 tsp Vanilla extract
• 0.5 cup Sour cream (room temperature)
• 2 sticks Unsalted butter (Kerrygold) – dunking (melted, warm)
• 1 cup Granulated sugar (coating)
• 1 tbsp Ground cinnamon

Instructions

1. Melt butter for pan prep and dunking

   Place two sticks (1 cup) of unsalted butter in a saucepan over low heat and melt gently, stirring occasionally. Do not let it brown.

   Time: PT5M

2. Combine dry ingredients

   In a large bowl whisk together the flour, 3/4 cup sugar, baking powder, baking soda, pinch of salt, and nutmeg until evenly distributed.

   Time: PT5M

3. Make cinnamon‑sugar coating

   Mix 1 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow plate until homogeneous.

   Time: PT2M

4. Butter and flour the muffin tins

   Using a pastry brush, lightly coat the interior of each muffin cup with the melted butter. Then dust each cup with a little flour using a dusting wand, tapping off excess.

   Time: PT3M

5. Cream butter

   In the stand mixer bowl, add the remaining two sticks (1 cup) of softened butter. Beat on medium speed until the mixture turns very pale, fluffy, and increases in volume.

   Time: PT5M

6. Add eggs and vanilla

   Add the two room‑temperature eggs one at a time, allowing each to fully incorporate before adding the next. Then add 2 teaspoons vanilla extract and mix briefly.

   Time: PT3M

7. Incorporate dry ingredients and sour cream

   With the mixer on low, add the dry mixture and sour cream in three dry / two wet stages: (a) one‑third of the flour mixture, (b) half of the sour cream, (c) another one‑third of the flour, (d) the remaining sour cream, (e) the final flour. Mix each addition just until incorporated.

   Time: PT7M

8. Finish mixing by hand

   Turn off the mixer. Using a rubber spatula, fold the batter a few more times to ensure no pockets of flour or butter remain.

   Time: PT2M

9. Portion batter into tins

   Using a 2‑ounce (≈½‑cup) ice‑cream scoop, place a scant scoop of batter into each prepared cup—about two‑thirds full. This yields 12 muffins.

   Time: PT5M

10. Bake

    Preheat the oven to 375°F. Bake the muffins on two racks (upper third and lower third) for 20–25 minutes, rotating the pans after 15 minutes for even browning.

    Time: PT22M

    Temperature: 375°F

11. Cool briefly and unmold

    Allow the muffins to sit in the pan for about 2 minutes, then gently tap each out onto a cooling rack.

    Time: PT2M

12. Dunk and coat in butter‑cinnamon sugar

    Warm the reserved melted butter (if it has solidified) until just liquid. Quickly dip each hot muffin into the butter, letting excess drip, then roll it in the cinnamon‑sugar mixture until fully coated.

    Time: PT5M

13. Serve or store

    Enjoy the dirt bombs warm, or let them cool completely before storing.

    Time: PT0M

Nutrition Facts

Calories

365

Protein

12 g

Carbohydrates

45 g

Fat

31 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: pastry flour, whole wheat flour
• Instead of Granulated sugar (batter): superfine sugar
• Instead of Baking powder: cream of tartar + baking soda
• Instead of Salt: kosher salt
• Instead of Ground nutmeg: ground cinnamon, allspice
• Instead of Unsalted butter (Kerrygold) – batter: other unsalted butter
• Instead of Large eggs: egg replacer (not recommended for texture)
• Instead of Vanilla extract: vanilla bean, almond extract (use half)
• Instead of Sour cream: Greek yogurt, crème fraîche
• Instead of Unsalted butter (Kerrygold) – dunking: other unsalted butter
• Instead of Granulated sugar (coating): powdered sugar (different texture)
• Instead of Ground cinnamon: ground nutmeg (different flavor)

Equipment Needed

• Stand mixer with paddle attachment
• Large mixing bowl
• Small mixing bowl (for dry ingredients)
• Saucepan
• Measuring cups
• Measuring spoons
• Pastry brush
• Dusting wand (optional)
• Rubber spatula
• Muffin tin (1.5 pans)
• Cooling rack
• Oven
• Spoon (for coating) (optional)

Critical Steps — Do Not Skip

• Melt butter for pan prep and dunking
• Butter and flour the muffin tins
• Cream butter
• Incorporate dry ingredients and sour cream
• Bake
• Dunk and coat in butter‑cinnamon sugar

Chef Tips from the Video

• Use high‑quality Kerrygold butter for the richest flavor and tender crumb.
• Freshly ground nutmeg and cinnamon make a huge difference in aroma.
• A light dusting of flour on the pan, not a heavy coating, gives the best release.
• If you don’t have a dusting wand, a fine‑mesh sieve works just as well.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped muffins for up to 2 months; reheat in oven.

Room temperature: Best eaten the same day; can sit at room temperature for up to 1 day.

Make-Ahead Tips

• The batter can be prepared up to 2 hours ahead; keep it covered in the refrigerator.
• Baked muffins can be stored and reheated, but the butter‑cinnamon coating is best applied while hot.
• If you need to prep the coating earlier, keep the cinnamon‑sugar in an airtight container.