Skip to main content
Dessert

Milk Muffifs

Milk muffins made with flour, baking powder, salt, and milk.

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

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Milk Muffifs

Oven, in the book's wordsA very hot oven

Ingredients

Directions

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

Make the batter

  1. In a bowl, combine flour, baking powder, and salt.

  2. Add enough milk to create a very light batter and beat until creamy.

Bake

  1. Butter the muffin tins well.

  2. Drop the mixture into the pans, filling them half full.

  3. Bake for 15 minutes in a hot oven at 400°F (200°C).

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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 main structure that holds the muffins together as they set.
Magic baking powder
Releases gas in the batter so the muffins rise and become light.
Milk
Hydrates the flour and creates the light, pourable batter that gives a tender crumb.

The step that matters

Filling the pans half full. Batter needs room to rise in the oven. Overfilling can cause spill-over, while underfilling yields flat muffins. Half full leaves space for the leavening gas to 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.

More milk muffins recipes

Sour 9 See all 8 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes