Eggless Dirt Bomb Muffins | Soft Cinnamon Sugar Donut Muffins
These bakery-style dirt bomb muffins are soft, fluffy, and coated in thick cinnamon sugar – just like a classic donut shop treat. Made without eggs using coconut milk and applesauce, they bake up tall with beautiful domed tops. Completely vegan and dairy-free, with a double-coat technique that gives them that irresistible bakery crust.
Also try my Vegan Cinnamon Rolls, Vegan Pumpkin Donuts and Bakery-Style Carrot Muffins.
Eggless Dirt Bomb Muffins | Soft Cinnamon Sugar Donut Muffins
This recipe creates bakery-style dirt bomb muffins without eggs while still delivering a light, fluffy texture. Coconut milk adds richness and moisture, while applesauce helps keep the crumb tender. Baking the muffins first at a high temperature encourages tall domed tops, similar to professional bakery muffins. Finishing the warm muffins in a generous cinnamon sugar coating creates the classic “dirt bomb” crust that makes these muffins taste just like a cinnamon sugar donut.
Ingredients
Muffins
- 3/4 cup (105 g) all-purpose flour
- 6 tbsp (75 g) superfine granulated sugar
- 1½ tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp cinnamon
- Pinch nutmeg
- 2 tbsp (30 ml) melted coconut oil (refined)
- 1/2 cup (120 ml) warm coconut milk
- 1½ tsp vanilla extract
- 1 tbsp (15 ml) applesauce
- 1 tsp white vinegar or lemon juice
Cinnamon Sugar Coating
- 1/3 cup (65 g) superfine granulated sugar
- 1½ tsp cinnamon
- Pinch nutmeg
- 3 tbsp (45 ml) melted coconut oil (refined)
Instructions
- Preheat oven to 425°F (220°C). Grease a 6-cup muffin pan and place a small dish of hot water on the lower oven rack to create steam.
- Make cinnamon sugar coating by mixing sugar, cinnamon and nutmeg. Set aside.
- In a bowl, whisk together sugar, warm coconut milk, and vanilla for about 30–40 seconds until slightly aerated.
- Slowly whisk in melted coconut oil.
- Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir just until combined.
- Mix in applesauce. Stir in the vinegar last. Let the batter rest 5 minutes.
- Fill muffin cups almost to the top for tall bakery domes.
- Bake 5 minutes at 425°F, then reduce oven to 350°F (180°C) and bake 13–15 minutes more, until the tops are golden.
- Let cool for only 5 minutes.Before coating, poke 3–4 small holes in the muffin with a toothpick.This helps the oil soak in slightly and makes them taste exactly like donut shop dirt bombs.
- While muffins are still warm, brush with melted coconut oil and roll generously in cinnamon sugar. Let sit for 10 minutes, then coat once more for a thick bakery-style crust.
Notes
– Applesauce adds donut-like moisture and depth.
– Add baking soda right before filling the muffin pan and give the batter a quick stir. Once the acid hits the baking soda, the reaction starts, so you want the batter in the oven soon after.
– I used refined coconut oil for a neutral flavor so that the cinnamon-sugar donut flavor stand out.
– If your kitchen is cool, coconut oil can firm up – make sure it is at room temperature.
– Use warm temperature coconut milk so the coconut oil does not solidify.
– Stir coconut milk well before measuring (fat separates in the can).
