English Muffins
Ingredients
Directions
Make the batter
In a bowl, mix the flour, baking powder, and salt together.
Add the cold water and beat until just combined.
Shape and bake
Pour the batter into muffin rings.
Bake for 10 to 15 minutes.
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 main structure that holds the muffins together as they cook.
- Baking powder
- Releases gas during baking, which lifts the batter and makes it rise.
- Cold water
- Hydrates the flour so the batter becomes a pourable mixture that sets in the oven.
The step that matters
Add the cold water and beat until just combined. Once the water is in, overbeating develops too much gluten in the flour, which makes the muffins tough and dense. Stop as soon as the batter is evenly mixed, with no dry flour left.
“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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