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Eggless Dirt Bomb Muffins | Soft Cinnamon Sugar Donut 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.
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Servings 4 Jumbo Muffins

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).