It feels weird saying this, but it’s been kind of nice being unplugged this week. As much as I hated not being able to do any blogging, limited social media, and missing some fun events, I think the extra time and family attention really made the move transition easier for the boys. The kitchen is completely set up, and I’ve been baking brownies & cupcakes with the littles. That being said. I’m so freaking excited I’m up and running again!!!
In wedding news, I went to the 2nd Annual Downtown Mesa Wedding Walk last weekend. It was super fun and I got so much information. It was my first big wedding “thing” so I took my mom and my friend Tony (AKA design coordinator) tagged along too. I’ll be showing off my favorite parts of the whole event next month. I have a cake I’m IN LOVE WITH, but I know will never get the thumbs up from Mike. Haha. And I have the best bridesmaids ever. Jaime hit up Hobby Lobby the other day to discover all their wedding stuff was 50% off! I threw the boys in the car, and ended up scoring 100 blank invitations with reply cards and envelopes for both for $25! After seeing the price of custom ordered invitations (and taking into consideration I’m cheap and trying to stay on budget) I’ve decided to design our invitations myself. Yay for PicMonkey and Pixlr.
Okay, that’s enough wedding/moving talk, let’s move onto muffins! If you’ve ever had Tastefully Simple products you may be familiar with their Cinnamon Melt Muffin Mix. I bought it one time and the muffins were wonderful. Mike had nothing but good things to say about them. When I went to reorder the mix, it wasn’t available. I guess TS rotates products based on season and such. I was on a mission to find a recipe that would come close and this is it.
These muffins are light and fluffy, and have just the right amount of cinnamon and sugar. Just be careful sipping them in the butter. They are delicate and can tear if you’re not careful. Also, if you’re baking these muffins in cupcakes liners (like I did), use foil liners. They’ll release from the muffins easily. The paper liners tend to stick and rip the bottom of the muffins off.
One Year Ago: Blogging: Behind the Scenes
- 1½ cups all-purpose flour
- ½ cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ⅓ cup unsalted butter, room temperature
- 1 egg
- ¾ cup milk
- ½ cup sugar
- 1 teaspoon cinnamon
- ½ cup unsalted butter
- Preheat oven to 350 degrees F. Greased a muffin tin or line muffin tin cups with foil liners; set aside.
- In a medium bowl, combine flour, sugar, baking powder, salt, and nutmeg; set aside.
- In a small bowl, beat together egg and milk; set aside.
- In a large bowl, beat butter until light and fluffy, about 1 minute. Add flour mixture, then egg mixture – alternating, and mixing after each addition until just combined. Scrape sides of bowl as needed.
- Portion batter into muffin tins using an ice cream scoop, tins should be ⅔ full.
- Bake 15 to 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
- Remove muffins from oven and allow to cool in the muffin tin for at least 10 minutes – until cool enough to handle.
- In a small bowl, melt butter; set aside. In another small bowl, mix cinnamon and sugar until well blended.
- If needed, remove liner from muffins. Dip top and bottom of muffin in melted butter. Roll butter coated muffins in cinnamon-sugar mixture. Place muffins on a plate or baking rack. Repeat until all muffins are coated.