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Graham Muffins

A muffin made with graham flour, wheat flour, and standard leavening agents.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Graham Muffins

Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Graham Muffins

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat your oven to 350°F (175°C).

Make the batter

  1. In a bowl, mix the egg, melted butter, sugar, cream of tartar, and baking soda dissolved in milk.

  2. Add the graham flour and enough wheat flour to create a stiff batter. Stir well to combine all ingredients.

Bake

  1. Pour the batter into muffin tins 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.

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 + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Binds the batter and adds structure as it sets in the oven.
Cream of tartar
Acidifies the batter so baking soda can react and help the muffins rise.
Baking soda
Reacts with the acid in the batter to release gas, lifting the muffins.
Graham flour
Provides the main flour body and a coarse, nutty texture.
Wheat flour
Adds gluten to give the stiff batter structure and hold the muffin shape.
Melted butter
Adds fat for tenderness and richness in the crumb.

The step that matters

Stir the batter just until combined. Once flour is mixed with liquid, gluten develops quickly; overmixing makes muffins tough. Mixing the soda and cream of tartar in promptly also keeps the rising reaction working well.

“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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