Crumpets vs. English Muffins

Traditional Crumpets
Traditional Crumpets

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! 

Traditional Crumpets:

  • British
  • Unsplit
  • 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
English Muffins
Traditional English Muffins

English Muffins:

  • American, created by a British expat living in America  
  • Split
  • 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. 

Overlap?

Both have crags, craters, and holes ideal for catching plenty of melted butter! 

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