Clare de Boer, the Manhattan chef and mother of four, shares her practical approach to baking with kids, emphasising participation over perfection and highlighting the educational benefits of making muffins together.
Clare de Boer has found that the easiest way to bake with young children is to stop trying to make the process neat, efficient or even especially elegant. The chef, who co-owns the Manhattan restaurant King and the historic Stissing House in Pine Plains, New York, says weekend muffin-making with her four sons works best when the goal is participation rather than perfection.
Her approach has become deliberately simpler over time. Instead of leaning on refined sugar, she uses dates and a little maple syrup for sweetness, then adds extra eggs, flaxseed or nut meal to make the mixture more filling. She also relies on a food processor, which lets her move quickly and gives children the pleasure of pressing buttons, rather than waiting for butter to soften or trying to beat it by hand.
The recipe itself is built around flexibility. Once the batter is ready, children can choose toppings from whatever is on hand, from blueberries and berries to nuts, oats or banana slices. That freedom, de Boer suggests, is part of the appeal: children get to experiment, make a mess and see their own choices reflected in the finished tray of muffins.
The result is a baking session that is as much about learning as eating. Child-development specialists say cooking with children can improve fine motor skills, strengthen listening and turn-taking, and build confidence around food by helping children recognise ingredients and try new tastes. In de Boer’s kitchen, those benefits come wrapped in a routine that is quick enough for short attention spans and forgiving enough for family life.
Disclaimer: This content is for informational purposes only and is not intended to be a substitute for professional medical judgment, advice, diagnosis, or treatment.
