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Dessert

Bread Crumb Muffins

Muffins made with bread crumbs, butter, sugar, eggs, milk, flour, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bread Crumb Muffins

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

Make the batter

  1. Blend the butter and sugar together until well combined.

  2. Add the eggs and cream until the mixture is light.

  3. Stir in the sweet milk and bread crumbs.

  4. Sift together the flour, baking powder, and salt, then add to the mixture.

  5. Beat all ingredients together until well combined.

Bake

  1. Pour the batter into well-greased and flour-dusted muffin pans.

  2. Bake for about 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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, 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

Bread crumbs
Provide bulk and soft, moist crumb while absorbing the milk into the batter.
Eggs
Add structure and richness, helping the muffins set and hold their shape as they bake.
Flour
Forms the gluten and starch structure that gives the muffins their body.
Baking powder
Releases gas in the batter, lifting the muffins so they rise and become light.
Butter
Adds fat for tenderness and flavour in the crumb.
Sugar
Adds sweetness and helps browning at the surface of the muffins.

The step that matters

Beat all ingredients together until well combined. Mixing too little leaves dry pockets and uneven rise, while overmixing develops gluten from the flour and can make the muffins tough. Aim for a smooth, evenly combined 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.

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