English Muffins or Crumpets

“The main differences between English muffins and crumpets are that English muffins have a thicker batter, rise higher, are cooked both sides, and are typically split before toasting. The flavor is similar, though not identical. If you don't have English muffin/crumpet rings, you can make them from tuna cans or similar-sized cans, well-washed and dried. The recipe comes from King Arthur Flour. Times are estimated; prep time includes rising and cook time is estimated for 4 batches of English muffins (will take less time for crumpets or for fewer cooking batches).”
4hrs 45mins
16 muffins or crumpets

Ingredients Nutrition


  1. In a large bowl, combine 1/2 cup water, sugar, and yeast. Allow to sit until mixture is foamy. Add warm milk and salt, then stir in flour. Beat mixture hard for 5 minutes, then cover and allow to rise in a warm place for 3 hours or until very bubbly. It's okay if it rises and collapses; just proceed to next step.
  2. Dissolve baking soda in 1/4 cup water. Gently stir into batter. Cover again and allow to rise in a warm place for 30 minutes.
  3. Grease griddle and English muffin rings (a.k.a. crumpet rings). Heat griddle over low heat for 10 minutes. Place rings on pan and spoon about 1/4 cup batter into each. For English muffin batter, spread slightly with spoon to fill ring (crumpet batter will do so on its own).
  4. For English muffins, allow to cook for about 5-8 minutes or until bottoms are golden. Flip and cook other side, removing rings as you do so, for another 5-8 minutes or until both sides are nicely browned. Remove from pan. Continue until all batter is used.
  5. For crumpets, cook for about 8 minutes without flipping, until tops are pale but dry and full of holes and bottoms are golden brown. Remove from pan and rings. Continue until all batter is used.
  6. Cool on wire rack.
  7. To serve English muffins, split and toast. To serve crumpets, toast without splitting. Serve either with plenty of butter and jam or other desired toppings.

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