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 sponge
Mix the warm water and yeast with the flour.
Beat the mixture with a spoon until well combined.
Let the sponge rise until very light.
Shape and bake
Beat the mixture thoroughly again and let it rise for a short time.
Stir well before pouring into muffin rings or pans.
Bake for about 20 minutes at 400°F (200°C).
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
- Forms the gluten network that gives the muffins their structure.
- Warm water
- Hydrates the flour and activates the yeast, forming a loose batter.
- Yeast
- Ferments and produces gas that makes the muffins rise and turn light.
The step that matters
Let the sponge rise until very light. Yeast needs time to ferment and build gas bubbles. Underproofed batter stays dense, while overproofed batter can collapse and lose structure.
“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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