Why it works: Avocado and cinnamon share more aroma than cooks usually use. They rank in the top 8% of all ingredient pairs, and 41 recipes mention both. Both carry methyl cinnamate, which smells strawberry. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Mix all ingredients together and pour into a greased 8" X 10" pan, or 12 muffin pan.
Bake at 350 degrees for 35-40 minutes.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Avocado + cinnamontop 8% of all pairsAroma overlapstrongMentioned together41 recipes
Shared aroma: methyl cinnamate (strawberry).
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Nutmeg + cinnamontop 1% of all pairsAroma overlapstrongMentioned together11,917 recipes
Shared aroma: estragole (anise, licorice).
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Sugar + cinnamontop 4% of all pairsAroma overlaplowMentioned together30,777 recipes
Shared aroma: guaiacol (smoky, sweet).
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Buttermilk + flourtop 5% of all pairsAroma overlapmoderateMentioned together3,667 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Flour + cinnamontop 6% of all pairsAroma overlapmoderateMentioned together16,954 recipes
Shared aroma: isobutyraldehyde (malty, green).
Sugar and cinnamon share little aroma chemistry, yet 30,777 recipes mention both: they likely 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
- Avocado
- Adds moisture and richness, giving the muffins a tender, soft crumb.
- Eggs
- Provide structure and help bind the batter as they set in the oven.
- Butter
- Adds fat for richness and a tender texture.
- Baking soda
- Reacts with the acidic buttermilk or lemon juice to help the muffins rise.
- Flour
- Forms the structure that holds the muffins together as they bake.
- Sugar
- Adds sweetness and helps the muffins brown during baking.
“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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