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Dessert

Cinnamon Muffins

A quick oven-baked muffin made with sour milk, sugar, baking soda, cinnamon, egg, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cinnamon and flour are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 17,341 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cinnamon Muffins

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the batter

  1. In a bowl, combine sour milk, sugar, baking soda, cinnamon, and egg.

  2. Stir in enough flour to create a thick batter.

Bake

  1. Spoon the batter into gem irons and bake until golden.

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. Cinnamon + flourtop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Sour milk
Provides moisture and acidity that reacts with the baking soda to help the muffins rise.
Baking soda
Reacts with the acid in the sour milk to produce gas that lifts the batter.
Egg
Binds the batter and adds structure as it sets in the oven.
Flour
Forms the gluten and starch network that gives the muffins their structure.
Sugar
Adds sweetness and helps the muffin surface brown.
Ground cinnamon
Adds the warm, aromatic flavour that defines the muffins.

The step that matters

Stir in the flour until just combined. Flour proteins form gluten when liquid is mixed in, and overmixing toughens the batter. Stirring only until the flour is incorporated keeps the muffins tender.

“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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