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Yorkshire Muffins

Yorkshire muffins are small, baked bread-like cakes made from flour, salt, water, and barm, cooked on a hot griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Yorkshire Muffins

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the dough

  1. In a large bowl, combine flour, salt, water, and barm.

  2. Beat the mixture for 20 minutes until well combined.

  3. Let the dough rise until it reaches the top of the bowl.

  4. Beat the dough down again and turn it out onto a floured surface.

  5. Shape the dough using a knife and spoon.

Cook on the griddle

  1. Preheat an iron griddle and dust it lightly with flour.

  2. Place the muffins on the hot griddle.

  3. Cook until blistered on top, then flip and cook until browned on the other side.

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
Provides the structure that the gluten network builds as the dough is beaten and risen.
Barm
Live yeast culture that makes the dough rise and gives it a light, airy crumb.
Water
Hydrates the flour so gluten can form and the dough becomes workable.

The step that matters

Cook until blistered on top, then flip. The griddle must be hot enough to set the top surface and produce blisters before flipping. Flipping too early tears the soft dough and the muffins brown unevenly.

“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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