Crumpets
Published Feb. 16, 2024
- Total Time
- About 1½ hours
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes, plus 1 hour resting
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 to 12 crumpets
- ½cup/120 milliliters whole milk
- 2½teaspoons/7 grams active dry yeast
- 1teaspoon granulated sugar
- 2½cups/325 grams all-purpose flour
- 2teaspoons kosher salt (such as Diamond Crystal)
- 1½teaspoons baking powder
- Unsalted butter, for greasing the rings and pan
- Butter, jam and honey (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
118 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 94 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a microwave-safe bowl, heat the milk in the microwave until warm to the touch (100 to 115 degrees), about 30 seconds. Gently whisk in the yeast and sugar; set aside until slightly bubbling and a layer of foam has formed on top, 5 to 10 minutes.
- Step 2
Combine the flour, salt and baking powder in a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment. With a whisk, or with the mixer on medium-low, gradually add 1½ cups warm water and the milk mixture, scraping down the sides with a rubber spatula. Mix until a runny, sticky batter forms and only small lumps remain, about 1 minute.
- Step 3
Cover the bowl with a clean dish towel and let the dough rest in a warm place until the dough is full of bubbles and has doubled in size, 1 to 1½ hours.
- Step 4
Brush a large griddle or nonstick skillet lightly with butter and grease the inside of four (3½-inch) crumpet or English muffin rings. Place the rings in the skillet and heat over medium-high until the pan and rings are hot, about 1 minute.
- Step 5
Working in batches, using a level ⅓ cup measure, scoop batter into the rings, using a spatula to scrape all of it from the cup. (The batter should come about halfway up the sides of the rings.) Cook the crumpets for 2 minutes (or less if the pan begins smoking), then reduce the heat to medium. Cook, lowering the heat further if the pan begins smoking at any point, until the surface of the crumpets is completely covered with bubbles, 4 to 6 minutes.
- Step 6
Carefully remove the crumpet rings with tongs, then flip and cook the crumpets for 30 seconds to 1 minute, until the tops are completely cooked through and lightly browned. Transfer cooked crumpets to a wire rack to cool.
- Step 7
Return the rings to the pan, letting them heat up before continuing with the next batch of crumpets and adding more butter as needed. Repeat until you’ve used all the crumpet batter. (If the rings begin sticking when you try to remove them from the crumpets at any point, grease them again.)
- Step 8
Serve the crumpets warm with any combination of butter, jam and honey, or cool completely before wrapping and refrigerating for up to 3 days. Reheat crumpets in the toaster. To freeze leftover crumpets, cool completely, then wrap individually in plastic wrap and freeze for up to 3 months. Toast directly from the freezer, or thaw crumpets overnight in the refrigerator.
Private Notes
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Cooking Notes
London Mary
You can improvise crumpet rings by removing the tops and bottoms of small cans (e.g., tuna, salmon), which are 3 inches in diameter. Just watch out for the sharp edges.
JP in CO
Hint: An electric griddle, such as my little Cuisinart Griddler device makes 8 perfectly cooked crumpets at once. It maintains far better temperature control than a regular skillet.
LZ
See Melissa Clark's recipe "Whole-Wheat Crumpets With Mock Clotted Cream"
Nick G
If you don't have english muffin rings or an equivalent, you can also make "pikelets" by cooking the uncorralled batter like pancakes. They won't be quite as fluffy, but they will still be tasty. (You can also omit the sugar and use pikelets as a base for savory flavors, especially scrambled eggs.)
AJ Litchfield
Non stick crumpet rings are the absolute best for this job. Once they stick and you've wrestled with the batter to turn them over, they are ruined. I speak from experience..:(
Rob
Born and raised in Britain, I never heard or saw "an English muffin" until I emigrated to Canada. However crumpets were integral to British life, a symbol of winter warmth, a comfort food that was toasted over the universal coal fireplaces in under-heated British suburban row houses as the family huddled around!
Lydia
In place of crumpet rings, you can use metal cookie cutters. They don't have to be round - I've made starts, hearts, flowers etc. But something with more detail might not work. (I have not made this recipe but have made crumpets this way before)
DC Dennis
Years ago I got sourdough starter from a neighbor and while I succeeded with bread, I poured the discard into forms and made instant crumpets that were amazing with butter and jam. I'd almost go back to keeping sourdough starter just for that.
Isabel
Any hacks for those that don't have muffin rings? Could you use empty tuna cans, with both ends removed? (Trying to avoid buying more kitchen clutter on Amazon!) Suggestions welcome :)
Kirsten C.
You can use wide mouth mason jar bands/rings (the part that separates from the flat metal disc portion of the lids) if you don't have crumpet rings!
SpokaneMan
It turns out perforated tart rings also work. I was concerned the batter might leak through, but the holes are tiny enough that it wasn’t an issue. It also added that distinctive pattern you get on tart shells with the perforations, which I’m sure isn’t traditional, but I thought it looked cool.
SpokaneMan
I discovered that perforated tart rings also work. I used some 3.15 inch diameter ones and they worked fine. I was concerned about the batter leaking through the perforations, but it was too thick for that. It also created a cool pattern along the edge that I'm sure isn't "traditional," but I liked the effect.
Sarah
Came out really well- it does take patience for the crumpets to cook, so don't make these when you are hungry!!
Julie
First time making crumpets and I love this easy recipe. I currently waiting for my third batch to rise which I am making for friends.
Bill B.
A nice, easy recipe, gave great results. I managed to get eleven of them out of this batch. I use instant yeast and don't bother to proof it. I had good bubbling action going on within 45 minutes. Next time I am thinking I may try adding some dry buttermilk powder to the mix, see if it ups the flavor.
Steve
This recipe looks fine, but it omits one detail: the best crumpets are soft, spongy, and have an extremely crunchy bottom. You probably wont get that straight off of the griddle, so be sure to pop them in the toaster for maximum enjoyment.
Karen
Sharrock's Crumpets from New Bedford, Mass. are a good substitute.
Edith
Meh, not sure I'll try this again. No matter how long I cooked them, they still tasted like raw batter. The batter was very loose, more like pancake batter. For those struggling to find ring molds: I bought a set of ring molds (Amazon, of course) that have little handles, so I can just lift the molds up, don't have to mess around with tongs.
Voter Frog
Making these for breakfast tomorrow. then going to make a good old fashioned "Afternoon Tea" on Monday. Mmmm...
Psy
As previously commented, there's an off flavor that is probably due to the baking powder. The batter was very stiff. 1/3 cup overfilled 3-1/2" rings causing the crumpet to be over 1" high after cooking. As a result, the bubbles never formed on the top. The texture was definitely not "crumpet" and was much more like an English muffin. Ultimately I had to cut each one in half and lightly toast the cut sides just to get a manageable serving. Not a good first impression overall.
M
Greased mason jar rings work excellently as crumpet forms for me. Readily abundant in my kitchen, so I can cook multiple crumpets at once. Start the ring upside down; the fine flat edge of the ring gets hot that way. No trouble with release.
Sherri
I have a nonstick muffin pan and a flat griddle burner on my gas stove. Do you think I could make very small crumpets, putting the pan on the griddle? I’m just thinking a tuna can will invite the dough to stick, and make a mess.
DC Dennis
Years ago I got sourdough starter from a neighbor and while I succeeded with bread, I poured the discard into forms and made instant crumpets that were amazing with butter and jam. I'd almost go back to keeping sourdough starter just for that.
Omaha cook
did you add baking powder or just the natural leavening in the starter?
Brian
These weren’t great because there was a bit of an off flavor in them. I think it might be from the amount of baking powder so you could cut back to 1 tsp. Not sure why it’s there. There seems to be plenty of yeast to get the rise you need.
mbf
I a baking spray to grease the inside of the rings as well as the 1/3c measuring cup… this definitely helped get the sticky dough out a bit easier
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