While the exact origin of muffins can be a bit elusive, they have a rich history with roots in England. The term “muffin” has been used in England since the 18th century, and the early versions of muffins were quite different from what we typically think of today.
A bit of History
The original English muffin was a yeast-leavened bread product, and it closely resembled what we now know as the “crumpet.” These early muffins were cooked on a griddle, which gave them a slightly crispy exterior and a soft, porous interior. The use of yeast in the batter allowed the muffins to rise, creating those characteristic nooks and crannies that are perfect for holding butter, jam, or any other delicious toppings.
In the 19th century, English muffins gained popularity and became a staple of British breakfasts. They were often served toasted and buttered, and their portability made them a convenient choice for busy mornings. The tradition of toasting English muffins has endured, and to this day, many people enjoy them with various toppings like butter, jam, honey, or even as a base for eggs Benedict.
The Recipe
The basic ingredients for traditional English muffins included flour, yeast, milk, and sometimes a bit of sugar for sweetness. The dough was allowed to rise, and then it was portioned into rounds before being cooked on a griddle. The use of a griddle gave the muffins their iconic flat, round shape and a golden-brown crust.
Pinpointing the exact documentation of the oldest English muffin recipe is a challenging task due to the informal nature of early recipes and the evolution of the dish over time.
One notable mention comes from Maria Rundell’s cookbook titled “A New System of Domestic Cookery,” first published in 1806. Rundell was an English writer on household management, and her cookbook included a recipe for “soft muffins.” In this recipe, she describes a mixture of yeast, milk, flour, and a bit of sugar, which is allowed to rise before being cooked on a griddle.
Here is an excerpt from Rundell’s recipe:
“Soft Muffins: Make a muffin as directed, only do not roll it out, but drop it in spoonfuls on the bakestone. Let the fire be slow, and do them of a light brown.”
This early 19th-century recipe provides a glimpse into the characteristics of English muffins during that time. The use of yeast, the griddle cooking method, and the emphasis on a light, brown crust are consistent with the traditional features of English muffins.
Based on the historical reference from Maria Rundell’s cookbook, here is an interpretation of the steps and ingredients for making soft muffins:
Ingredients:
- 1 cup milk
- 2 tablespoons sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3 cups all-purpose flour
- Butter for greasing the griddle
Instructions:
- Warm the Milk:
Heat the milk until it is warm but not hot. It should be around body temperature to activate the yeast. You can do this on the stovetop or in the microwave. - Activate the Yeast:
In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy, indicating that the yeast is activated. - Prepare the Dough:
In a large mixing bowl, combine the activated yeast mixture with the flour. Mix well until a sticky dough forms. - Let the Dough Rise:
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size. - Cooking on the Griddle:
Heat a griddle or a large, flat pan over medium-low heat. Grease the griddle with butter. - Spoonfuls on the Griddle:
Instead of rolling out the dough, drop spoonfuls of the risen dough onto the griddle. Leave enough space between each spoonful to allow for spreading. - Cook Slowly:
Cook the muffins slowly on the griddle until they are of a light brown color. This might take a few minutes on each side. - Serve Warm:
Once cooked, remove the muffins from the griddle and let them cool slightly. Serve them warm with butter or your preferred toppings.
Remember, these instructions are an interpretation based on historical references, and you may need to adjust the quantities or methods based on your own preferences and modern kitchen equipment. Nowadays you can find a lot of different recipes so you can enjoy your muffins in the place that best suits your needs.
The Conclusion
It’s important to note that the term “muffin” itself predates Rundell’s cookbook, and earlier references to similar baked goods may exist. However, finding precise and documented recipes from that era can be challenging due to the informal nature of many historical culinary records.
In essence, the English muffin has a long and flavorful history, with its roots deeply embedded in the culinary traditions of 18th and 19th-century England.
Despite the divergence in styles, the English muffin, with its distinctive texture and flavor, remains a classic and beloved snack item. Here at Italian Muffins, we have developed the perfect combination between muffin and pizza. Enjoy them in your small, medium or large meetings. Do not hesitate, Order now!
