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Wheat Muffins

A simple wheat muffin made with milk, butter, eggs, flour, and yeast or baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Wheat Muffins

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 ↓

Wheat Muffins

Ingredients

Directions

Prepare the batter

  1. Melt the butter in the milk and let it cool.

  2. Beat the eggs lightly.

  3. Gradually add the milk and flour to the eggs to make a thin batter.

  4. Stir in the yeast or baking powder.

Cook and serve

  1. Bake in muffin rings on a griddle.

  2. Butter the muffins before serving, tearing them apart instead of cutting.

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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Eggs
Bind the batter and add structure as the muffins set.
Yeast
Produces gas that makes the batter rise and gives an airy crumb.
Baking powder
Releases gas in the batter to lift the muffins as an alternative to yeast.
Flour
Forms the gluten and starch network that gives the muffins their body.
Milk
Supplies liquid to hydrate the flour and keep the muffins moist.
Butter
Adds richness and fat that softens the crumb and adds flavour.

The step that matters

Stir in the yeast or baking powder. Leavening must be added to a thin batter just before baking so the gas it produces is not lost. Yeast needs time to work, and baking powder loses lift if the batter sits too long.

“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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