Lardy cake
A yeast dough is folded around sweetened lard and dried fruit, then baked in tins until the bottom caramelizes.
Modern method
English muffins: King Arthur yeast-preferment version
English Muffins · King Arthur yeast-preferment English muffins
King Arthur’s six-piece English muffin batch uses a yeast preferment, two folds and a skillet or electric griddle; it is distinct from the sourdough-and-yeast version already catalogued.
A griddle bread distinct from quick muffins
This King Arthur formula makes six yeast-raised English muffins, not chemically leavened American-style muffins. The two forms share a name but use different doughs and methods: this dough develops through a commercial-yeast preferment, then cooks in a skillet or on an electric griddle rather than baking in a muffin cup.
Macculloch Hall Historical Museum describes muffin sellers in 19th-century London and notes that Louisa Macculloch’s handwritten cookbook is undated. Its “Speedy Muffins” use baking soda rather than yeast. That record helps distinguish the historical names, but it does not date the current King Arthur formula or supply ingredients for it.
Sources for this section
The yeast preferment and dough
The preferment uses 190 g all-purpose flour, ¾ teaspoon instant yeast, 152 g milk and 102 g water. Whisk the mixture smooth; its thick batter-like texture is intentional. The liquids are warmed to 32°C/90°F. Covered at room temperature, the mixture rests for 1–4 hours: it should grow and develop small bubbles, and at four hours should be doubled with many bubbles.
Add 120 g flour, 6 g table salt, 4 g sugar and 18 g melted unsalted butter. Mix into a soft, sticky dough, working it with a wet hand or spoon against the bowl until it begins to smooth and feels tacky. Fold the dough over itself around the bowl six to eight times, then round it with surface tension. Cover and rest at a warm room temperature for an hour; fold and round again, then rest another hour or until very puffy.
Sources for this section
Cutting and cooking the muffins
Dust the work surface and dough with 20–30 g cornmeal. Ease the dough out of the bowl, gently deflate it, and pat it into a circle about 1.3 cm (½ inch) thick. Cut four 9 cm (3½-inch) rounds, gather the scraps, flatten them again if needed and cut two more. The source also permits square pieces to avoid scraps. Cover the rounds on cornmeal-dusted parchment and let them puff for 20–30 minutes.
Heat a 25–30 cm (10–12-inch) cast-iron or nonstick skillet over medium-low heat until water drops sizzle and then take a moment to evaporate. An electric griddle may instead be set to 177°C (350°F). Cook until each bottom is lightly browned and the sides look matte, 10–15 minutes; the muffins puff to about 2.5 cm (1 inch). Flip and cook the other side until browned, another 10–15 minutes. Cool on a wire rack and split with a fork before toasting.
Sources for this section
Handling and storage
Flour remains raw until the griddled muffins are cooked. CDC advises not tasting raw dough, keeping it away from ready-to-eat food and washing hands, utensils and work surfaces after handling. The recipe gives a full two-sided skillet or griddle method with a 20–30-minute total cooking window but no measured internal-temperature endpoint; do not treat browning by itself as proof that the centres are cooked.
Once cool, store leftover muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage, following the King Arthur recipe’s storage directions.
Sources for this section
History
King Arthur Baking publishes this contemporary yeast-preferment formula. Macculloch Hall Historical Museum reports London muffin selling in the 1800s and says Louisa Macculloch’s handwritten cookbook is undated; its chemically leavened “Speedy Muffins” are a separate American quick-bread form. These sources provide context but do not establish a first dated recipe for yeast English muffins.
Ingredients
Yield 6 medium muffins, 3 1/2 inches · Scaling: source batch only
All-purpose flourfor preferment
190 g
source metric equivalent for 1 1/2 cups plus 4 teaspoonsInstant yeastfor preferment
3.7 mL¾ tsp as recorded
Milklukewarm, whole preferred
152 g
90°F (32°C); source equivalent for 1/2 cup plus 3 tablespoonsWaterlukewarm
102 g
90°F (32°C); source equivalent for 1/4 cup plus 3 tablespoonsAll-purpose flourfor dough
120 g
source equivalent for 1 cupTable saltfor dough
6 g
source equivalent for 1 teaspoonGranulated sugarfor dough
4 g
source equivalent for 1 teaspoonUnsalted buttermelted; for dough
18 g
source equivalent for 1 tablespoon plus 1 teaspoonYellow cornmealdust work surface, dough rounds and parchment
Amount not stated
2 to 3 tablespoons for dusting; source weight is 20–30 gMethod
Risks and precautions · Standard risk
Raw flour dough
Uncooked flour can carry germs; CDC advises against tasting or eating raw dough.
Hazard sourceDo not taste or eat raw dough; clean hands, utensils and work surfaces after handling flour.
Control sourceThe source does not specify an internal-temperature endpoint; use its full two-sided skillet/griddle method and don’t eat raw dough.
- To make the preferment, whisk 190 g all-purpose flour, ¾ teaspoon instant yeast, 152 g lukewarm milk and 102 g lukewarm water (both liquids at 32°C/90°F) in a large bowl until smooth, like thick pancake batter.
- Cover the preferment and leave it at room temperature for 1 to 4 hours. After 1 hour it should have grown and show small surface bubbles; after 4 hours it should have doubled with many small bubbles.
- Add 120 g flour, 6 g salt, 4 g sugar and 18 g melted butter to the preferment. Mix by hand or with a wooden spoon handle until a soft, sticky dough forms. With a wet hand, work it against the bowl until it begins to smooth and feels tacky.
- Reach down between the bowl and dough, stretch the dough from the bottom up and over itself, and repeat around the bowl 6 to 8 times or until it resists stretching. Turn the smooth side up, round it with your hand to create surface tension, cover and rest in a warm room for 1 hour.
- Fold and round the dough again. Cover and rest in a warm room for 1 hour, or until very puffy.
- Dust the counter and the top of the dough with 20–30 g yellow cornmeal. Ease the dough out of the bowl, gently deflate it and pat it into a circle about 1.3 cm (½ inch) thick. Cut four rounds with a 9 cm (3½ inch) cutter; gather the scraps, flatten them again if needed and cut two more.
- Set the muffins on cornmeal-dusted parchment, dust the tops and cover. Let them rise for 20 to 30 minutes, until puffy.
- Preheat a 25–30 cm (10–12 inch) cast-iron or nonstick skillet over medium-low heat until a few drops of water sizzle and then take a moment to evaporate. For an electric griddle, set it to 177°C (350°F).
- Transfer the rounds carefully to the skillet or griddle. Cook until each bottom is lightly browned and the sides look matte, 10–15 minutes. They should puff to about 2.5 cm (1 inch) thick. Flip and cook the second side until browned, another 10–15 minutes.
- Cool on a wire rack. Split with a fork before toasting. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Conditions
Yield6 medium muffins, 3 1/2 inches
Active time45 min
Fermentation3.33–6.5 h
Temperature controlMulti-stage
Places
United States
Documented preparation · Country evidenceThe modern recipe is published by King Arthur Baking. This is a country-level association with the documented formula, not an origin claim.
London
Historical attestation · Locality evidenceThe museum says English muffins were eaten in London in the 1800s; this is historical context, not an attestation of the modern formula.
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Sources
King Arthur BakingMethod · Ingredients · Identity · Geography
English MuffinsThe current page was updated August 27, 2025. It gives six 3½-inch muffins and complete ingredient weights, including a commercial-yeast preferment.
The recipe specifies 32°C/90°F preferment liquids; 1–4 hours room-temperature preferment; two bowl folds and one-hour warm rests; six rounds cut at 9 cm/3½ inches; a 20–30-minute final proof; skillet medium-low or 177°C/350°F electric griddle; 10–15 minutes per side; and storage airtight at room temperature for up to 3 days or freezing longer.
Cited in: A griddle bread distinct from quick muffins; The yeast preferment and dough; Cutting and cooking the muffins; Handling and storage
Macculloch Hall Historical MuseumHistorical context · Variant context
Mrs. Macculloch’s Speedy MuffinsMuseum says Louisa Macculloch’s handwritten cookbook is undated, discusses English muffins sold in London during the 1800s, and distinguishes yeast-raised English muffins from chemical-raised American speedy muffins. The museum’s chemical-muffin formula is not used in this recipe.
Cited in: A griddle bread distinct from quick muffins
Centers for Disease Control and PreventionSafety
Raw Flour and DoughRaw flour can carry germs; do not eat raw dough, follow recipe directions, keep raw dough separate from ready-to-eat foods, and wash hands, bowls, utensils and counters after handling.
Cited in: Handling and storage