Skip to main content
Dessert

Graham Muffins

A quick muffin made with Graham meal, butter, sugar, milk, egg, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Graham Muffins

Why it works: Butter and milk 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 ↓

Graham 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 your oven to 400°F (200°C).

Make the batter

  1. In a bowl, mix the baking powder with the Graham meal.

  2. In another bowl, beat the egg, then mix in the melted butter and sugar.

  3. Add the milk to the egg mixture and stir well.

  4. Gradually add the Graham meal mixture until you have a thick batter.

Bake and serve

  1. Drop the batter in rings onto a greased baking sheet.

  2. Bake until golden brown.

  3. Serve warm.

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

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Egg
Binds the batter and adds richness and structure as it sets in the oven.
Baking powder
Releases gas in the batter, helping the muffins rise and become light.
Butter
Adds fat for tenderness and flavour, and helps the muffins brown.
Milk
Supplies moisture that hydrates the Graham meal and loosens the batter.
Graham meal
Forms the body of the batter and gives the muffins their nutty, wholesome texture.

The step that matters

Gradually add the Graham meal mixture. Adding the dry mixture slowly and stirring only until combined keeps the batter smooth and lumps from forming. Overmixing develops gluten and can make the muffins tough, while the thick consistency holds the drops in shape while baking.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes