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Dessert

Graham Muffins

A quick muffin made with graham flour, white flour, butter, milk, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Graham Muffins

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Graham Muffins

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a large bowl, mix together graham flour, baking powder, white flour, salt, and sugar.

Make the batter

  1. In a saucepan, melt the butter in the sweet milk over low heat.

  2. Allow the milk mixture to cool, then combine it with the dry ingredients and add the eggs.

  3. Mix until well combined and pour into a greased muffin tin.

Bake

  1. Bake for 20-25 minutes or until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Graham flour
Provides the coarse, nutty body and structure that gives these muffins their character.
White flour
Adds gluten-based structure, making the muffins less crumbly than graham flour alone.
Baking powder
Releases gas in the batter, helping the muffins rise and become light.
Butter
Adds fat for tenderness and richness and a soft crumb.
Eggs
Bind the batter and add structure and richness as the muffins set in the oven.
Sweet milk
Supplies liquid that hydrates the flours and dissolves the sugar, giving the batter its moisture.

The step that matters

Cooling the milk mixture before adding the eggs. If the butter-milk mixture is still hot when the eggs go in, the eggs can scramble or cook unevenly, and the batter may lose its airy texture. Letting it cool first keeps the batter smooth and well combined.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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