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Dessert

Cream Muffins

A quick batter of sour cream, eggs, salt, and flour baked in muffin rings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cream Muffins

Ingredients

Directions

Make the batter

  1. In a bowl, combine the sour cream and lightly beaten eggs.

  2. Add salt to taste and enough flour to thicken the mixture.

Cook

  1. Preheat a griddle and grease muffin rings.

  2. Pour the batter into the rings and bake until set, about half the time before turning.

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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 cream
Adds moisture, richness and a mild tang to the batter.
Eggs
Bind the batter and set into a firm structure as it cooks.
Flour
Thickens the batter and gives the muffins structure as they cook.

The step that matters

Add enough flour to thicken the mixture. Flour sets the batter's texture. Too little leaves the batter runny and slow to hold its shape on the griddle, while too much makes the muffins dense and tough.

“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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