FINALLY DONE!

Oh.My.God. The past two and a half weeks have been exhausting. I am drained and never want to look at another law book in my life. I know that won't happen because I still have 2 more years left, but a girl can dream. I am finally done and I can officially wave goodbye to first year. There were times where I didn't think I could make it, but I did and I never want to do it again. I am looking forward to a few months of not thinking about school, but more than anything, I am looking forward to the Big Move. Tomorrow is a big packing day and now my focus is switching to getting ready for the movers. I can't believe I am done with first year. I can't believe we are leaving Boston. And I can't believe we are moving back to Miami. Life is changing quickly and to celebrate all the good things I made muffins. I had starred this recipe in my reader a while ago and this recipe seemed perfect for celebrating. The muffins did not disappoint. Not only were they gorgeous to look at, but they were absolutely delicious. The muffins were fluffy and sweet and while the name includes doughnut, these babies are more like snickerdoodle muffins. I promise you will like these :)
Doughnut Muffins
Source: Genesis of a Cook (here)

Muffin
3 cups flour
3/4 cups sugar, plus 1/8 cup of sugar
1/2 tbs. plus 1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ground cinnamon
1/2 cup butter, softened
1 tsp. vanilla
2 large eggs
3/4 cup milk
1/4 cup heavy cream

Topping
1/4 cup butter, more if needed
1 cups sugar
1 tbs. ground cinnamon

Preheat oven to 350 degrees. Line a standard muffin pan with muffin cups.

In a large bowl, cream the butter and the sugar. Beat in the eggs, one at a time, until just mixed in. In another bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Combine the vanilla, milk and heavy cream.

With a spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix.

Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, about 25-30 minutes.

To finish, melt the butter for the dipping mixture in a small bowl. Combine the sugar and cinnamon in another bowl. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Beautiful sugar crystals. A bite...