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Buckwheat Muffins

Buckwheat muffins made with buckwheat and wheat flour, baking powder, salt, milk, egg, and melted fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Buckwheat and wheat match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 113 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Buckwheat Muffins

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

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

Prepare

  1. Sift together the buckwheat flour, wheat flour, baking powder, and salt.

  2. In a separate bowl, combine the milk, beaten egg, and melted fat.

  3. Add the liquid mixture to the dry ingredients and mix well.

Bake

  1. Pour the batter into a greased muffin tin and bake for 30 minutes at 350°F (175°C).

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.

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. Buckwheat + wheattop 2% of all pairs
    Smell alikestrong
    Cooked together113 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Buckwheat + flourtop 4% of all pairs
    Smell alikemoderate
    Cooked together660 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  4. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Buckwheat + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together328 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

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

What each ingredient does

Buckwheat flour
Gives the muffins a nutty, earthy flavour and a denser crumb than wheat flour alone.
Wheat flour
Provides gluten for structure, so the muffins hold their shape.
Baking powder
Releases gas in the batter so the muffins rise in the oven.
Egg
Binds the batter and adds structure and richness as it sets.
Milk
Adds moisture and hydrates the flours, and helps the crumb brown.

The step that matters

Mix the liquid into the dry ingredients. Stirring only until combined keeps the batter tender. Overmixing develops gluten in the wheat flour, which can make the muffins tough and tunnelled.

“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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