Skip to main content
Dessert

Muffins with Yeast

A yeast-based muffin made with flour, milk, eggs, butter, and salt, baked until light brown.

From an old cookbook · modernised transcription
By Keokuk (Iowa). Westminster Presbyterian church · From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and butter 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 ↓

Muffins with Yeast

Ingredients

Directions

Prepare the milk

  1. Warm a quart of milk.

  2. Melt a lump of butter the size of an egg in the milk.

Make the dough

  1. Add two spoonfuls of yeast, two eggs, two pounds of flour, and a little salt to the milk mixture.

  2. Let the dough rise.

Bake

  1. Put the dough in buttered pans.

  2. Bake until light brown.

Nutrition, whole recipe (rough)

784Calories
27 gProtein
26 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78

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

By Keokuk (Iowa). Westminster Presbyterian church. 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. See the original page.

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. Milk + buttertop 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 + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Yeast
Produces gas as it works, which lifts the dough and makes the muffins light.
Flour
Forms the structure that holds the risen dough and sets as it bakes.
Eggs
Add structure and richness, helping the muffins hold together and brown.
Milk
Provides the liquid that hydrates the flour and dissolves the other ingredients into the dough.
Butter
Adds fat that softens the crumb and gives a richer flavor.

The step that matters

Let the dough rise. Yeast needs time and warmth to produce gas. If the dough rises too little, the muffins will be dense; letting it rise fully gives them their lightness.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes