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Dessert

Honey Muffins

Honey muffins are small cakes made with honey, cream, butter, flour, egg, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Honey Muffins

Ingredients

Directions

Prepare

  1. Heat a griddle.

  2. Grease muffin rings.

Make and cook the batter

  1. In a bowl, mix honey and cream.

  2. Combine the egg, melted butter, flour, baking powder, and salt with the honey mixture.

  3. Pour the batter into the greased muffin rings and cook until golden brown.

Serve

  1. Serve as the final course at breakfast or luncheon.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + honeytop 14% of all pairs
    Smell alikemoderate
    Cooked together2,327 recipes

    Shared aroma: anethole (sweet, anise).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 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

Egg
Binds the batter and adds structure as it sets.
Flour
Forms the main structure of the muffins as it cooks.
Baking powder
Releases gas that makes the muffins rise and turn light.
Honey
Adds sweetness and helps the muffins brown.
Butter
Adds fat for richness and a tender texture.
Thin cream
Adds moisture and richness to the batter.

The step that matters

Pour the batter into the greased muffin rings and cook until golden brown.. Greasing keeps the muffins from sticking to the rings. Cooking until golden brown means the batter has set and the sugars have browned, which gives flavour; undercooked centres stay wet and collapse.

“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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