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 ↓
Plain Muffins
Ingredients
Directions
The book says “a rather quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the batter
In a bowl, beat the egg, butter, sugar, and salt until very light.
Add the milk, flour, and baking powder, and mix until just combined.
Bake
Drop the batter into well-greased muffin tins.
Bake for 20 minutes at 400 °F (200 °C) or cook on a griddle in muffin rings.
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.
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Flour + ryetop 8% of all pairsSmell alikestrongCooked together1,320 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + ryetop 12% of all pairsSmell alikemoderateCooked together918 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
-
Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour 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
- Eggs
- Egg binds the batter and adds structure as the muffins set.
- All-purpose flour
- Flour forms the gluten network that gives the muffins their structure.
- Baking powder
- Releases gas in the batter so the muffins rise and become light.
- Butter
- Fat softens the crumb and adds tenderness and flavor.
- Milk
- Liquid hydrates the flour and helps form the batter.
The step that matters
Mix the batter until just combined. Overmixing develops too much gluten, which makes muffins tough and tunnelled rather than tender. Stir only until the flour disappears, leaving lumps in 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 Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.