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Sebastian Ratti's Muffins

A chocolate chip muffin made with butter, sugar, brown sugar, eggs, flour, baking powder, milk, and chocolate chips.

From the Recipes Wiki (Fandom) · 8 ingredients
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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 ↓

Sebastian Ratti's Muffins

Oven375°F
Timeabout 25 minutes

Ingredients

Directions

Prepare

  1. Preheat the oven to 375°F.

  2. Grease 10 muffin cups.

Make the batter

  1. With an electric mixer, cream the batter until soft.

  2. Add the regular sugar and the brown sugar and beat until light and fluffy.

  3. Beat in the eggs, one at a time.

  4. Sift the flour and baking powder together, twice.

  5. Fold the sifted mixture into the butter mixture, alternating with the milk.

Bake and serve

  1. Divide half the mixture between the muffin cups.

  2. Sprinkle several chocolate chips on top, then cover with a spoonful of butter.

  3. Bake until nicely lightly colored, about 25 minutes.

  4. Let stand 5 minutes before turning out.

Nutrition, whole recipe (rough)

988Calories
29 gProtein
35 gFat
137 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

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 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Butter
Creams with sugar to trap air and adds richness and a tender crumb.
Eggs
Bind the batter and add structure and moisture as they set in the oven.
Flour
Forms the structure of the muffin as the batter sets during baking.
Baking powder
Releases gas during baking so the muffins rise and become light.
Sugar
Sweetens the muffins and helps them brown and stay moist.
Milk
Adds moisture and hydrates the flour to form the batter.

The step that matters

Fold the sifted mixture in, alternating with the milk. Overmixing after the flour is added develops gluten, which can make the muffins tough and dense. Fold gently and stop once the flour is just 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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