A question that has plagued the breakfast table for years: What is the difference between crumpets and English muffins? Separated by continents and a few ingredients, we break down what exactly sets these two griddle-cooked breads apart. Bake our version of traditional crumpets or get the blueprint and recipe for building the ideal English muffin in our January/February British baking-themed issue, available now!
- Cooked on the griddle
- High-hydration dough, usually calling for a dough of 90- to 100-percent hydration
- Requires muffin rings to cook because the loose batter will need the rings as a barrier, keeping the dough from spreading out on the griddle like a pancake
- Not dusted in cornmeal or semolina flour
- Baking powder is essential to the crumpet dough, creating exaggerated holes in the top of the crumpet as well as a nice perky, rise in the dough
- American, created by a British expat living in America
- Cooked on the griddle, occasionally finished in the oven
- Low-hydration dough, usually calling for a dough of 50- to 57-percent hydration
- Does not require muffin rings to cook (although we suggest using them for uniformity)
- Dusted in cornmeal/semolina flour
- Baking powder is not essential, but we like to add it to our recipe for a boost in rise and flavor.
Both have crags, craters, and holes ideal for catching plenty of melted butter!