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Wheat Muffins

A yeast-based muffin made with wheat flour, milk, eggs, butter, sugar, and salt.

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

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 ↓

Wheat 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 the batter

  1. Dissolve the yeast in the lukewarm milk.

  2. Add the melted butter, salt, sugar, and flour to make a moderately firm batter.

  3. Set the batter to rise in a warm place for about 2 hours.

  4. Once well risen, add the beaten eggs.

  5. Drop the mixture into greased muffin tins.

Bake and serve

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

  2. Serve immediately.

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 + buttertop 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. Milk + flourtop 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

Flour
Forms the structure of the batter once it is mixed with liquid and eggs.
Eggs
Add structure and richness to the risen batter as it sets in the oven.
Yeast
Produces gas during the long rise, leavening the batter so the muffins become light.
Milk
Hydrates the flour and yeast and adds moisture and tenderness.
Butter
Adds fat for tenderness and a richer flavor in the finished muffins.

The step that matters

Letting the batter rise before adding the eggs. Yeast needs time in a warm place to build gas and leaven the batter. Adding the eggs only after it is well risen keeps the rise from being disrupted, so the muffins stay 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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