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Yorkshire Muffins

A yeast-leavened muffin made with flour, yeast, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Yorkshire Muffins

Ingredients

Directions

Make the dough

  1. Mix flour, yeast, salt, and tepid water together.

  2. Beat the mixture for twenty minutes.

  3. Cover and let it rise overnight.

  4. In the morning, beat it down and let it rise again.

  5. Beat it down a second time and turn it out onto a floured surface.

  6. With a spoon, turn the dough in the flour.

Shape and bake

  1. Grease muffin rings and place them in a pan.

  2. Fill the rings with batter and let them rise until level with the pan.

  3. Bake on top of the range.

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

What each ingredient does

Flour
Forms the gluten network that gives the dough its structure and chew.
Yeast
Ferments the dough, producing gas that makes it rise and become airy.
Salt
Controls yeast activity and adds flavor to the dough.

The step that matters

Let the dough rise fully before baking. Yeast needs time to produce enough gas for the dough to rise and become light. Rising until level with the pan before baking helps the muffins develop an airy texture rather than a dense one.

“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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