January 19, 2012
It’s been cold here. Like really cold. (And a big ol “Whatever!” to all y’all in parts more frigid than here—I’m a cold wimp and proud!) On Monday, we hosted an all day play date at my house to keep from venturing out on the Hungry Boy’s day off of school. I was, of course, prepared for a baking project, but only in that I’m always prepared for a baking project. I didn’t actually have a plan or recipe in mind, and it was 4:00 pm by the time the kids wanted to bake. Well, the one kid—the other three parked themselves in front of a screening of Cars.
With dinner prep about to begin, I needed to keep things simple. A quick search led me to Blueberry Coconut Muffins on Food52 (yay for Internet freedom!), which seemed just right. Simple, quick and easy. Done and done. A quick adaptation (skip the coconut and blueberries; add chocolate chips) and we had warm muffins ready for dessert.
Fluffy, not too sweet and flecked with melty chocolate chips. Perfection in 30 minutes (or less if you’re not cooking with a 5-year-old). Just look!
These super duper, easy breezy muffins are easy to make with little ones and most certainly taste like a special treat. You can’t get better than that—certainly not on a cold wintery day. Or when you’re breaking a silence. Or, really, whenever!
Chocolate Chip Muffins
adpated from Food52
makes 1 dozen muffins
(can be shared with kids 12+ mos)*
2 cups all-purpose flour, plus an additional tablespoon
1/2 cup sugar
1 tablespoon baking powder
3/4 teaspoons kosher salt
1 egg, beaten
1 cup milk
1/4 cup butter, melted & slightly cooled
1 cup chocolate chips
1. Preheat oven 400 degrees F. Line a 12-cup muffin tin with paper or silicone muffin cups and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder and salt.
3. In a separate bowl, combine egg, milk and butter. Add these wet ingredients to the dry and mix lightly (e.g., with a wooden spoon, not a mixer) until well combined.
4. Toss chocolate chips with the remaining tablespoon of flour, then fold into batter.
5. Spoon batter into muffin cups, filling them about 3/4 of the way. Bake for about 17 minutes or until a toothpick inserted into the center of the muffin comes out clean. Remove from muffins from the oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.
*Note: While there is nothing in these muffins that is unsafe for younger eaters—and they are not overly sweet—I recommend holding off on treats like these until babies are at least 12+ months due to the sugar content. No matter what age your eaters are, be sure to serve age appropriate portions. Even just a 1/2 muffin goes a long way with wee ones.