Skip to main content
Breakfast

English Breakfast Muffins

A quick muffin made with butter, eggs, milk, flour, salt, and baking powder, baked at 400°F for 25 minutes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

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 ↓

English Breakfast Muffins

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Make the batter

  1. Soften the butter and mix it with the yolks of the eggs.

  2. Beat the mixture, then add the milk and mix well.

  3. In a separate bowl, combine the flour, salt, and baking powder.

  4. Add the dry ingredients to the wet mixture and beat well.

  5. Gently fold in the well-beaten egg whites.

Bake

  1. Bake in well-greased rings in a 400°F (200°C) oven 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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
Yolks enrich the batter and whites, beaten and folded in, add lift and a light crumb.
Flour
Provides the structure that holds the muffins together as they bake.
Baking powder
Releases gas in the batter, causing the muffins to rise in the oven.
Butter
Adds fat for richness and a tender texture.
Milk
Supplies the liquid that hydrates the flour and forms the batter.

The step that matters

Gently fold in the well-beaten egg whites.. Beaten egg whites trap air that gives lift. Stirring them vigorously knocks that air out, so folding gently keeps the muffins 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.

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes