COTTAGE STREET BAKERY'S DIRT BOMBS

FOR THE TOPPING:
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
FOR THE MUFFINS:
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
3/4 cup (1 1/2 sticks) unsalted butter
1 cup sugar
2 eggs
1 cup whole milk

Set the oven at 400 degrees F. Generously butter a 12-cup standard muffin tin. Grease the flat part as well.

TO MAKE THE TOPPING:
Put the butter in a shallow bowl. In another shallow bowl, mix the 1/2 cup sugar and cinnamon. Set aside.

TO MAKE THE MUFFINS:
In a bowl, sift the flour, baking powder, salt, nutmeg, and cardamom; set aside.

In an electric mixer, cream the butter and 1 cup sugar until fluffy. Beat in the eggs. Add the flour mixture alternately with the milk. Scrape down the sides of the bowl. The batter will be on the stiff side, but airy. Spoon the batter into the muffins tins without smoothing the tops.

Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

As soon as the muffins are cool enough to handle, turn them out onto a wire rack.

Dip the muffins (top, sides, and bottom) into the butter, using a brush to cover them. Immediately, roll the muffins in the cinnamon-sugar mixture. Serve warm.

Makes 12 muffins
Adapted from source: The Cape Cod Table by Lora Brody and Susie Cushner