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Dessert

Cream Muffins

A sweet muffin made with cream, milk, flour, eggs, butter, baking powder, salt, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 ↓

Cream 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.

Make the batter

  1. Beat the eggs very light, separating the yolks and whites.

  2. Add the milk to the yolks, then mix in the salt, melted butter, and flour.

  3. Gently fold in the beaten egg whites.

Bake and serve

  1. Bake immediately in well-greased muffin rings, filling them halfway with batter.

  2. Bake in a hot oven at 400°F (200°C) and serve as soon as they are done.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Eggs
Whites trapped by folding add lift, and yolks add richness and structure to the crumb.
Flour
Forms the structure that holds the muffins together as they bake.
Sweet cream
Adds fat and richness, giving a tender, moist crumb.
Baking powder
Releases gas in the batter, helping the muffins rise in the oven.
Melted butter
Adds fat for flavor and a tender texture.

The step that matters

Gently fold in the beaten egg whites. Whipped egg whites hold the air that lifts the batter. Stirring vigorously knocks that air out, and the muffins come out dense instead of light.

“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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