Skip to main content
Dessert

Graham Muffins

A quick muffin made with Graham flour, all-purpose flour, baking powder, sugar, salt, butter, eggs, and sweet milk.

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

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dry mix

  1. In a bowl, combine Graham flour and sifted all-purpose flour.

  2. Sift in baking powder, sugar, and salt; mix well.

  3. Rub in butter until the mixture resembles coarse crumbs.

Make the batter

  1. In a separate bowl, beat eggs until light and fluffy.

  2. Add eggs and enough sweet milk to make a batter. Mix until smooth and pour into muffin rings.

Bake

  1. Bake in a preheated oven at 400°F (200°C) 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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

Graham flour
Gives the muffins a coarse, hearty texture and a nutty flavour.
All-purpose flour
Provides gluten for structure so the muffins hold their shape.
Baking powder
Releases gas in the batter so the muffins rise and become light.
Butter
Coats flour particles when rubbed in, tenderising the crumb and adding richness.
Eggs
Bind the batter and set during baking, adding structure and moisture.
Sweet milk
Hydrates the flour to form the batter and adds moisture and softness.

The step that matters

Mix until smooth. Once the liquid meets the flour, gluten begins to form. Mixing only until smooth keeps the muffins tender rather than 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.

You might also like

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