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Yorkshire Muffins

Yorkshire muffins are leavened bread dough made with flour, yeast, salt, and 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. Mix flour, yeast, salt, and tepid water together and beat for twenty minutes.

  2. Cover the mixture and let it sit overnight.

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

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

  5. With a spoon, turn the dough over in the flour.

Shape and cook

  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.

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 muffins their structure and chew.
Yeast
Produces gas as it ferments, causing the dough to rise and become light.
Tepid water
Hydrates the flour and activates the yeast so the dough can develop.
Coarse sea salt
Controls yeast activity and strengthens the dough's flavour.

The step that matters

Letting the dough rise until level with the pan. The rings must be filled and allowed to rise fully before cooking. Under-proofed muffins stay dense, while over-proofed dough can collapse and lose its 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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