I LOVE English muffins and am always in pursuit of the perfect, nook-n-cranny filled muffin recipe. I made these English muffins for the blog a few years ago and, while the flavor was spot on, they were a lot of work and not as hole filled as my melted butter would have wished for. Years ago I had seen Alton Brown use a liquid batter to make English muffins because it created more holes and have been meaning to try that ever since…
But then I started seeing recipes for crumpets, which looked like pretty much the same idea. So, I decided to give them a shot. Granted, I’m no crumpet master. In fact, this is the first time I’ve ever made crumpets, so read this as more of an “experiment” type post rather than a “how to make the world’s best crumpets” type of post. The verdict? They’re fun to make, tasty to eat, and a heck of a lot easier than English muffins, so you should try them too! If you’re already a crumpet master, feel free to share your tips, tricks, or favorite recipe in the comments below!
I used this recipe from King Arthur Flour as my guide. I added a little sugar because every other recipe for crumpets on the internet seems to include it and I know yeast likes a little something to munch on while it’s proofing. The texture of crumpets is just as King Arthur describes – somewhere between a pancake and an English muffin. I made my crumpets a bit thicker so that I could split them in two and enjoy the nooks inside like an English muffin, but a more traditional crumpet will be thinner with the holes exposed on top (not meant to be split in half). So, take your pick.
This recipe makes A LOT of crumpets, so next time I’ll definitely make a half batch. If you want, though, you can always freeze half for later. Breads freeze very, very well. Just pop one of these cute crumpets from the freezer straight into your toaster and you’re good to go.
Adapted from King Arthur Flour's Crumpet recipe.
- 1 1/2 cups water $0.00
- 1 cup milk $0.62
- 2 Tbsp butter $0.29
- 1 cup whole wheat flour $0.25
- 1 1/2 cups all-purpose flour $0.18
- 2 tsp or one 1/4 oz. envelope instant yeast $0.19
- 1 tsp baking powder $0.09
- 1 tsp sugar $0.01
- 1 1/4 tsp salt $0.05
In a small saucepan, combine the water and milk. Heat over medium-low, while stirring occasionally, until the temperature is like warm bath water.
Meanwhile, stir together the flour (whole wheat and all-purpose), yeast, baking powder, sugar, and salt in a large bowl.
Melt the butter in the microwave. Add the melted butter and warm milk mixture to the bowl of dry ingredients. Beat with an electric mixer or by hand for about 2 minutes. Cover the bowl loosely and allow it to rise for one hour, or until double in size.
Coat a skillet with non-stick spray and heat over a medium flame. Coat the inside of 3-inch diameter metal cookie cutters or biscuit cutters with non-stick spray. Place the metal rings in the skillet and scoop 1/4 to 1/3 cup of the batter into the rings. Let them cook for 4-5 minutes or until the bottoms are golden brown and the bubbles rising up through the center of the batter no longer fill back with uncooked batter. Using tongs, gently shake the cookie cutters loose from the crumpets to remove them, flip the crumpets, and let them cook on the second side until golden brown.
Repeat the process until all of the crumpet batter has been used. Coat the inside of the round cookie cutters with non-stick spray or oil as needed to keep the crumpets from sticking.
For crumpets with more holes on the surface, use less batter to make the crumpets thinner (1/4 cup or less). For thicker crumpets that can be split and toasted like English muffins, use more batter (about 1/3 cup) per crumpet.
Step by Step Photos
First, combine the water and milk in a small sauce pan. Heat them over a medium flame until it’s like warm bath water. Warmer than luke-warm, but not hot. This will help wake up the yeast. You can do this in the microwave, too, just be sure to stir often so you don’t scorch it.
While the milk is heating up, combine the dry ingredients: flour, yeast, baking powder, sugar, and salt. Stir them together until evenly combined. Make sure it’s in a BIG bowl because the batter will puff up considerably.
Melt the butter – I just microwaved it for a quick 30 seconds.
Pour the warm milk and melted butter into the bowl with the dry ingredients.
Mix the batter for about two minutes. This will help develop the gluten. You can do it by hand, but it will take some serious elbow grease. After mixing, cover it loosely and let it rise for one hour at room temperature.
After one hour it will be double in size, fluffy, and all full of holes.
If you don’t have any biscuit or cookie cutters (hi, me) you have a couple of options. You can use a tuna or pineapple can with both ends cut out, or you can fold some foil over several times and then wrap it around a can to make it round. I secured mine with a paper clip. In the end, the foil rounds works MUCH better than the can. I think the ridges in the can made it hard for it to let go of the crumpets, whereas the foil was smooth and the crumpets would just slide right out. Whatever you’re using as a mold, you want it to be at least 3 inches in diameter.
Lightly coat a skillet and the inside of the molds with non-stick spray. Or, you can pour a little vegetable oil into a dish and use your finger to spread it inside the molds (that may be easier than trying to aim the spray inside). Heat the skillet over a medium flame, then scoop 1/4 to 1/3 cup of the batter into each mold. For a thinner crumpet with exposed holes on top, use less batter. For a thicker/taller crumpet that you can split open like an English muffin, use more batter. Cook the crumpets for 4-5 minutes, or until you notice the edges start to look dry and the bubbles coming up through the batter no longer fill in with raw batter (see the bubbles along the sides in the photo?).
Use a pair of tongs to grab the round molds and gently shake the mold loose from the crumpet. Remove the mold and then flip the crumpet to cook until golden brown on the second side. Repeat this process until you have used all of the batter. You’ll want to re-oil the insides of the molds between each batch of crumpets to keep them from sticking.
See how many nooks and crannies? SUCCESS. (The texture, though, is definitely more like a pancake than an English muffin. Very unique, but GOOD.)
I call this “Mount Crumpet.” There were so many crumpets… they just never stopped coming. Let the crumpets cool completely, transfer them to a zip top bag or resealable container, and refrigerate until ready to eat. I toast my crumpets to warm them up and make them crispy on the outside before slathering them with butter and/or jam.
I swear this post had nothing to do with the recent birth of royalty… just a coincidence.