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Dessert

Breakfast Muffins

A simple sweet muffin made with flour, baking powder, salt, sugar, butter, egg, milk, baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Breakfast Muffins

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Prepare

  1. Sift together the flour, baking powder, and salt.

  2. Add the sugar and rub in the butter.

  3. Beat the egg thoroughly and stir it into the milk.

  4. Mix the wet ingredients into the dry ingredients until well combined.

Bake

  1. Pour the batter into well-greased muffin pans.

  2. Bake in a hot oven at 400°F (200°C) for 20 minutes.

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. 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

All-purpose flour
Provides the structure that holds the muffins together as they bake.
Baking powder
Releases gas that makes the muffins rise and turn light and open.
Egg
Binds the batter and adds structure and richness to the crumb.
Butter
Adds fat that tenderises the crumb and gives flavour.
Sugar
Adds sweetness and helps the crust brown during baking.
Milk
Supplies liquid that hydrates the flour and gives the batter moisture.

The step that matters

Mix the wet ingredients into the dry ingredients until well combined.. Stirring only until the batter is just combined keeps the muffins tender. Overmixing develops gluten in the flour, which makes them tough and dense.

“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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