First microwave baking experience, and I do believe I blew some teenage minds this morning! Mix up a completely normal and delish batter, bake for 2 minutes in the microwave, and you have perfectly delicious, warm, tender muffins! Pretty great.
Now, in the last post I said two things that would make you think these won’t work.
1) Rule: You can’t put metal in the microwave
Solution: We use plastic microwavable muffin tins. You can get them for under 10 bucks on Amazon, at Target (and probably all other stores that are like Target). Definitely worth getting, as these muffins bake in 2 MINUTES. 2 MINUTES, people.
2) Rule: Food won’t brown or crisp in the microwave.
Solution: By coating food in crumbs (either bread crumbs on meat/veggies or a crumb topping on baked goods), you can faux-brown or crisp your food! Like these muffins; we make a topping of brown sugar, white sugar, and cinnamon (two of those things are brown!) that gives the illusion of a nice browned top. Very sneaky.
1 c. flour
¼ c. sugar
1 ½ tsp. baking powder
¼ tsp salt
½ c. mini chocolate chips
1 egg, well beaten
1/3 c. milk
3 tbsp. oil
1 tbsp. sugar
1 tbsp. brown sugar
½ tsp. cinnamon
1. In medium mixing bowl, combine flour, sugar, baking powder, salt, and chocolate chips. Blend Well.
2. In a small bowl, combine eggs, milk, and oil.
3. Add liquid ingredients to dry ingredients and stir just until dry ingredients are moistened (batter should be lumpy). Standard muffin and pancake batter should ALWAYS be lumpy!
4. Place paper baking cups into microwave muffin pan. Fill 2/3 full with muffin batter, using up all of the batter, divided equally.
5.Mix and sprinkle on topping.
6. Microwave on high for 2 minutes. The muffins will look moist and be sticky on the surface, but will dry within a few minutes. Touch the top with your finger, if it is firm then it is done. Remember, it won’t be brown or crispy. Microwave 30 more seconds ONLY if your muffins are actually wet when you touch the top center.
Let rest is code for “standing time”. Microwaves penetrate food only 1 inch- the outer 1 inch- and the inside finishes cooking by heat conduction. When recipes tell you to “let rest” after microwaving, DO IT. They aren’t concerned with you burning yourself, they just want the food to finish cooking.
SEE? It’s baked. It is a baked muffin, that we baked in the microwave. Totally possible.
Disclaimer: These might not keep as well as standard muffins. Best eaten the day they are baked!
*If you wanted fresh baked muffins every morning, you could keep your batter in tupperware in the fridge and pop a few in the micro. each morning all week! (Reduce baking time if making less muffins).
Oven Directions: Preheat oven to 400 degrees. Bake for 15 to 18 minutes.