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American Southern
Muffins
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 27. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
12Servings
mediumDifficulty
Why This Recipe Works
This is a traditional yeasted muffin (similar to English muffins) where the yeast ferments the batter, creating complex flavor and a light, airy texture through CO2 production. The butter enriches the dough and tenderizes the crumb by coating flour proteins and limiting gluten development. The batter consistency (rather than a stiff dough) creates a more tender, cake-like interior with irregular holes perfect for absorbing butter and jam.
Before You Begin
- •This 1866 recipe needs interpretation: use 1 packet (2¼ teaspoons) active dry yeast or instant yeast, 1 teaspoon salt, and approximately 3-4 cups all-purpose flour to achieve a thick, pourable batter
- •Warm the milk to 110°F before adding yeast if using active dry (or combine all ingredients if using instant yeast)
- •The batter should be thick but pourable, like a thick pancake batter—too much flour will make tough muffins
- •Allow the batter to rise in a warm place until doubled, about 1-1.5 hours
- •These are griddle muffins (English muffin style), not baked muffins—cook them in rings on a griddle or in a skillet over medium-low heat
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