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Yorkshire Muffins

Yorkshire muffins are small, round, baked bread-like cakes made from flour, salt, yeast, and warm water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Yorkshire Muffins

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the dough

  1. Place flour in a bowl.

  2. Add salt to the flour.

  3. Make a hollow in the center of the mixture.

  4. Pour in the yeast and warm water.

  5. Beat the mixture for 20 minutes.

  6. Let it rise in the bowl for 20 minutes.

  7. Beat down the risen mixture again.

Shape and bake

  1. Turn the dough onto a floured surface.

  2. Shape the dough into rounds using a spoon and fork.

  3. Flour the rounds well.

  4. Bake the rounds on a girdle until they blister.

  5. Turn the blistered rounds and bake the other side.

  6. Keep the baked rounds hot.

Finish

  1. Pull the rounds apart.

  2. Butter the rounds generously.

  3. Cut the rounds into sections.

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
Ferments the dough, producing gas that makes the rounds rise and open up.
Warm water
Hydrates the flour so it forms a dough and lets the yeast become active.

The step that matters

Baking the rounds on the girdle. Heat that is too high blisters and scorches the surface before the interior sets, while heat that is too low dries the rounds without browning them. Steady medium heat sets the crust evenly and keeps the crumb soft.

“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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