Muffins are so kid-friendly, it ain’t even funny. These are the perfect snack to make your baked goods stretch during this odd, strange, peculiar, confusing, baffling, muddling, down-right weird and perplexing time.
The ingredients don’t call for anything too complicated, and because butter is apparently a hot-ticket item for this apparent apocalypse, you won’t have to worry about trying to find any because this recipe doesn’t need it. You can also let your child make these from start to finish like I did! Why would you help when you can just take a zillion pictures of them?
Look at this skill, guys! These babies of mine have been helping me in the kitchen and I am loving it. First of all, my kitchen is always a wreck so it’s really no biggie if my kids mess it up even more. Second, there’s so much time to fill at home that baking has been a great way to keep the kids engaged. Third, I just love cooking. Fourth, it’s what I do when I’m stressed about something I cannot completely make sense of. Fifth, muffins are life.
Anywhoo, after mixing the wet and dry ingredients in separate bowls, put them together and mix until your tiny little hands can’t mix anymore. For a child, that will be just enough mixing to have the dough come together just enough so that it’s not overmixed. If an adult did this, we would zone out and start thinking about what we just read about the Coronavirus and we would overmix and our arms would be sore the next day.
The yummy maple butter glaze that you brush over the top of these muffins makes these extra special, ya’ll. Mmmm.
So yummy and tasty and moist and chocolaty! These puppies will last days in the fridge or you can pop them in the freezer to make them last a few weeks. It’s a great snack or breakfast for your little homebodies – or for your cat! My cat is ready to catch a mini muffin in his mouth.
Recipe
For the glaze
- 2 tbsp softened butter
- 3 tbsp maple syrup
- brown sugar, for sprinkling
For the muffins
- 2 cups flour
- 1/2 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup milk or buttermilk
- 1/3 cup plus 1 tbsp vegetable oil
- 1 egg
- 3/4 cup chocolate chips
Preheat oven to 400 degrees and either grease or line a mini or standard muffin tray. Mix dry ingredients in a bowl, along with chocolate chips, and set aside. Mix wet ingredients in large bowl and add the dry ingredients, mixing with a spoon until just coming together. Place one heaping tbsp in a mini muffin tin or 1/4 – 1/3 cup in a standard muffin tin. Mix the maple syrup and butter together to make a paste and either brush or spoon a small amount on top of each muffin. Sprinkle each muffin with brown sugar and bake 8 – 10 minutes for mini muffins or 18 – 20 minutes for standard muffins. Cool in the pan and get your muffin on!
Stay safe out there, everyone! And, as I always say, eat your muffins!