I Wasn’t Aware Butter Could Explode

Oh goodness. This morning was an experience. My ten year old made chocolate chip muffins. I had intended on making them myself for the blog, but I figured I would give someone else a shot in the kitchen. She definitely has some mad skills, but she’s just as clumsy as I am. I had her write a paragraph about the experience and will post it below.

To start, we took a picture of what we needed. I let her read off the recipe, but I had read it the night before so I thought I could remember everything. I told her she would need the baking soda. She didn’t. It wasn’t even on there. We had to re-take the picture at the end. She also got baking soda and baking powder mixed up so we had to have a talk about that.

Next, she put a stick of butter in the microwave to melt. It turned out bad. Really, really bad. I initially told her to put it on 20 seconds. The microwave finished and she peered in. She said, “Um…it’s still a stick.” I told her to put it on another 20 seconds or so. She repeated the entire process, down to the same sentence. I told her to mix it around a bit and do it again. Evidently she didn’t hear the mixing part. I heard the microwave start, a loud thump, her scream like someone smacked her, and then the ending beep of the microwave. I opened the microwave door because she refused to and wouldn’t go near it. Butter was EVERYWHERE. It didn’t just pop. That sucker exploded like a firecracker!!! I cleaned it up and we re-started with the butter before moving on to the rest of the recipe.

First, she mixed the dry ingredients.

  

In a separate bowl, she combined the wet ingredients.

As she started whisking the wet ingredients, the mixture caught my eye. Something looked…off. I realized the butter was starting to set up. I grabbed the whisk and started mixing like crazy while she threw in the dry ingredients in large increments. I’m not positive that was the best way to handle it, but whatever. They ended up edible.

Once we got the batter fiasco handled, she measured out the chocolate chips and we folded them into the batter.

Finally, “A” divided the batter into 10 regular size muffins and 20 mini muffins. The recipe called for 12 regular size muffins, but mini muffins are awesome so we made up our own rules.

The muffins finally made it to the oven. I interviewed “A” and asked for her complete honesty. She made a quick Snapchat video (posted to the Facebook page-https://www.facebook.com/journeyofabadchef/) and wrote the following paragraph:

“This was my first time making muffins. It didn’t really get off to a great start, especially if you count the butter exploding in the microwave. After that fiasco, we started mixing ingredients together. We mixed together the dry ingredients and set them aside. When we got to the wet ingredients, the butter started to re-harden so we had to mix everything really fast. I started out mixing the wet and dry ingredients together, but I had to trade with my mom. She started mixing and I spooned the dry ingredients in. After that, I folded the chocolate chips into the mixture. We used a mixing spoon and an ice cream scoop to make the big muffins. For the small muffins, we used the same mixing spoon and a cereal spoon. Mommy greased the muffin pan first, of course. I wouldn’t say making these muffins was hard, but it definitely wasn’t easy.”- “A”

Here is the finished product. All three kids said they were wonderful. My plan is to put these in the freezer IF I can get to them before the kids do….

Chocolate Chip Muffins (with our revisions)

  • 2 C All-purpose flour
  • 1/2 C sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1/2 C unsalted butter, melted and cooled to room temp
  • 1 egg
  • 1 C milk
  • 2 tsp vanilla extract
  • 1 C semi-sweet chocolate chips (we did a “heaping” cup!)
  1. Preheat oven to 375 degrees and line a standard-size muffin tin with paper liners or spray with non-stick cooking spray. (We sprayed down and used a mini muffin tin as well)
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside
  3. In a large bowl, whisk together the melted butter and egg. Add the vanilla and milk and whisk to combine.
  4. Add flour mixture a little at a time and whisk until combined. Once completely combined, use a rubber spatula and fold in the chocolate chips.
  5. Divide the batter evenly between the muffin cups. Bake 15-20 minutes until golden brown and a thin knife inserted into the center comes out clean.
  6. Remove from the oven and place the pan on a wire rack. Allow the muffins to cool before removing. The muffins can be stored in an air tight container (at room temp) up to 4 days or you can freeze them by removing the liners, wrapping individually in plastic wrap and placing in a ziploc freezer bag.

14 thoughts on “I Wasn’t Aware Butter Could Explode”

    1. I swear you took the words out of my mouth. Until I have coffee, I’m not human! Freezing muffins is the best!
      *A little side note that I didn’t include in the blog is that my husband really dislikes chocolate chip muffins. I ended up having to hide them from him and the kids. They almost devoured all of these! I plan on making more with blueberries and strawberries also. The more the better since the school year is right around the corner!

      1. That’s a fantastic idea! I bet you could whip up one batch of batter and then separate it to add in different mix-ins. Then you bake once, but everyone can get the muffin they want!

        1. That’s genius! I swear I wouldn’t of thought of dividing batter! Thank you, thank you, thank you! (I’m so dense in the kitchen-haha)

  1. What a fun experience making muffins, even with the butter fiasco! The look really yummy. I love how you had her own version of making the muffins, very creative :):) Pinning this for later!

    1. Thank you so much! I have a hard time letting her take over in the kitchen, but I feel it’s very important. The butter will be a fun memory for us to share.

  2. Sooo, thanks for the warning about the butter. Yikes! But those muffins look delicious. That would be great to have in the freezer when family comes to visit!

    1. Haha! No problem at all.
      I think having these ready for company is a great idea! I haven’t re-heated this batch yet, but the last time I made muffins (it was a different recipe), I wrapped them in a damp paper towel and popped them into the microwave for 30 seconds and that seemed to do the trick.

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