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Dessert

Yeast Muffins

A simple yeast-based muffin made with flour, warm water, and yeast, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Yeast Muffins

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. In a bowl, combine warm water and yeast; let it sit until frothy.

  2. Add flour and mix with a spoon until well combined.

  3. Let the mixture rise until very light.

  4. Beat the dough thoroughly again and let it rise for a short time.

  5. Stir well before pouring into muffin rings or pans.

Bake

  1. Bake in a preheated oven at 400°F (200°C) for about 20 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

What each ingredient does

All-purpose flour
Flour's proteins form gluten, giving the muffins their structure.
Active dry yeast
Yeast ferments sugars, releasing gas that makes the batter rise and gives a yeasty flavor.

The step that matters

Let the mixture rise until very light. The batter needs time to build gas and gluten structure. Too short a rise leaves dense muffins, while an overlong rise can exhaust the yeast and collapse the crumb.

“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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