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Yorkshire Muffins

A yeast-based batter baked into small, golden brown muffins.

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

Ingredients

Directions

Make the batter

  1. Dissolve the yeast in lukewarm water.

  2. Add a little salt.

  3. Stir in enough flour to form a stiff batter.

Rise and cook

  1. Let the batter rise until doubled in size.

  2. Bake in rings or on a griddle 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

Yeast
Ferments the batter so it rises and becomes light and airy.
Flour
Forms the batter's structure, which sets as it cooks.
Lukewarm water
Hydrates the flour and activates the yeast.

The step that matters

Let the batter rise until doubled in size. Yeast gas must fully expand the stiff batter to give the muffins their light, open texture. Underproofed batter bakes dense, while overproofed batter can collapse.

“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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