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Yorkshire Muffins

Yorkshire muffins are yeast‑leavened bread rolls made with flour, yeast, salt, and tepid water, baked in muffin rings.

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. In a large bowl, mix the flour, yeast, salt, and tepid water until combined.

  2. Beat the mixture for 20 minutes.

  3. Cover and let it sit overnight.

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

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

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

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 the top of the range until golden brown.

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 structure that gives the muffins their chewy body.
Yeast
Produces gas during rising, making the dough light and airy.
Tepid water
Hydrates the flour and activates the yeast.

The step that matters

Letting the dough rise until level with the pan. Under-proofed rings give dense muffins, while over-proofed dough can collapse. The dough should rise to the pan's level, as the record describes, so the yeast has built enough gas to lift it.

“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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