Scarborough Muffins

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Hailing from the seaside town in the county of North Yorkshire, England, the Scarborough Muffin is as local as local can be. 

The English food writer, Florence White mentions the Scarborough Muffin in "Good Things in England" (1932) and they are referenced again in Dorothy Hartley's work of 1954, "Food in England".

Dorothy Hartley 

Florence White 

The Scarborough Muffin is very traditional. American bakers will notice that it is a bread roll that is yeasted and unlike the 'muffins' they are used to baking and eating.

They resemble the English roll which, in England, is not a sourdough product but rather a yeasted bread that is baked low down in the oven.  

They are perfect when toasted and covered with butter and a good quality jam. 

FORMULA (enough for 7 x 100gms muffins)

397 gms strong bread flour)

243 gms milk

6 gms crushed sea salt

1 egg

6 gms instant yeast

for dusting

semolina or bread flour

METHOD

In a large bowl, mix the egg with the milk and the salt. Mix thoroughly. 

Add the flour and the yeast and combine. 

Knead until you have a good silky dough. 

Place in a lightly-oiled bowl, cover and leave in a warm place until the dough doubles in volume. 

Knock back, divide into 7 (100gms) pieces and shape into rounds. Place on a baking sheet and then gently flatten the tops just a little.  They will rise again during the second prove. 

Cover and leave to prove until doubled in volume. 

Preheat the oven to 220⁰C. Lightly dust the tops with semolina or bread flour and bake until golden brown. 

Cool on a rack. 

Happy baking.