Dirt Bombs

How about this funny name for this morsel of deliciousness??  I’m not exactly sure how the name came to be, but this is a very popular confection on the other side of the country.  There are bakeries in the East that feature these dirt bombs (Cottage Street Bakery,  Bantam Bread Company) and since I couldn’t go to check them out, I figured I’d bake them and decide just how special they are.

Dirt Bombs

I’m telling you that these are very special indeed!  This is a cross between a donut and a muffin.  The inside of this is moist, flavored with cardamom and nutmeg, buttery and delicious!  The muffins, once baked, are then dipped in butter and coated in cinnamon sugar.

Dirt Bombs

The original recipe calls for them to be made in a large muffin tin but I have decided that the smaller version is much better:  if you eat an entire large one, it’s over the top.  But, if you eat one or two smaller ones, it’s just right!  The original recipe also calls for double-dipping the dirt bombs.  I think dipping them just once is perfect!

Dirt Bombs

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Lastly, if you make Dirt Bombs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Dirt Bombs

Makes: 60 mini bombs

Prep Time: 10 minutes

Bake Time: 30 minutes

Total Time: 40 minutes


  • 3 cups all-purpose flour, sifted
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground cardamom
  • 12 tbsps unsalted butter, softened, plus more for greasing
  • 1 cup sugar
  • 2 eggs
  • 1 cup milk


  • 1 & 1/2 cups unsalted butter
  • 1 & 1/2 cup sugar
  • 1 & 1/2 tbsp ground cinnamon


Heat oven to 400°F. Grease 2 12-piece mini muffin tins with butter or cooking spray; set aside.

Whisk flour, baking powder, salt, nutmeg, and cardamom in a bowl; set aside.

Using a mixer, beat butter and sugar in a bowl until fluffy, about three minutes. Add eggs, one at a time, beating well after each addition. Alternate adding dry ingredients and milk in 3 batches, beginning and ending with milk; beat until batter is smooth.

Spoon 1 tablespoon of batter into prepared muffin tins (I use a medium cookie scoop); bake until golden and a toothpick inserted into donut comes out clean, 8-10 minutes. Invert donuts onto a baking sheet with a wire rack; let cool completely. Let the pans cool slightly and then refill with batter and bake as directed above.

For the topping, melt butter in a bowl; in another bowl mix sugar and cinnamon.

Working one at a time, dip entire donut in butter and roll in the cinnamon sugar. Place on a wire rack until crust is set.

Chef’s Note:

These are amazing served the same day but will also be great for up to 3 days if stored in an air-tight container. They freeze beautifully, as well.


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