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Dessert

Graham Muffins

A muffin made with sugar, egg, cream, salt, baking soda, buttermilk, and flour.

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

Why it works: Buttermilk and flour are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Graham Muffins

Ingredients

Directions

Prepare

  1. Preheat the gem pans in the oven.

Make and bake

  1. In a bowl, mix sugar, egg, cream, salt, baking soda, buttermilk, and flour until combined.

  2. Pour the batter into the hot gem pans.

  3. Bake until golden brown.

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. Buttermilk + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sugar + buttermilktop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + buttermilktop 10% of all pairs
    Smell alikemoderate
    Cooked together674 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Flour
Provides the structure that holds the muffins together as they bake.
Egg
Binds the batter and adds structure and richness to the crumb.
Buttermilk
Adds moisture and acidity that react with baking soda to help the muffins rise.
Baking soda
Reacts with the acid in buttermilk to produce gas that lifts the batter.
Sugar
Adds sweetness and helps the crust brown during baking.

The step that matters

Pour the batter into the hot gem pans. Batter poured into preheated pans begins setting and rising right away, giving a better rise and a crisp, browned surface than batter added to cold pans.

“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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