Crumpets vs. English Muffins

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:

• 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!