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.