Skip to main content
Dessert

Graham and Rye Muffins

Muffins made with graham or rye meal, baking powder, sweet milk, and melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

Graham and Rye Muffins

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Mix the batter

  1. In a bowl, combine graham or rye meal and baking powder.

  2. Add sweet milk and melted butter, then stir quickly.

Bake

  1. Pour the batter into muffin molds.

  2. Bake for 25 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Rye + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together918 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Rye + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together348 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Graham or rye meal
Provides the main body and a hearty, nutty structure for the muffins.
Baking powder
Releases gas in the batter, helping the muffins rise in the oven.
Sweet milk
Hydrates the meal and supplies the liquid that makes the batter pourable.
Melted butter
Adds fat that softens the crumb and gives a richer flavour.

The step that matters

Stir quickly, just until combined. Overmixing develops gluten from the wheat in the meal, which makes muffins tough and dense. Mixing briefly keeps the crumb tender and lets the baking powder lift the batter.

“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