Honey Butter Crumpets
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
These honey butter crumpets are one of my favorite weekend treats to make and share. They're surprisingly quick to come together, taking just 45 minutes from start to finish, which means you can have warm, golden crumpets on the table without spending your whole morning in the kitchen. The honey in this recipe isn't just delicious; it's packed with antioxidants and natural enzymes that support digestion. What I love most is how economical they are to make, using simple pantry staples that won't break the bank. The combination of buttery richness and floral sweetness from the honey makes them absolutely irresistible, yet the whole process is straightforward enough for any home baker.
Ella x
Ingredients
- 300 gstrong bread flour
- 250 mlwarm milk
- 100 mlwarm water
- 7 ginstant yeast
- 5 gsalt
- 10 gcaster sugar
- 30 mlvegetable oil(plus extra for cooking rings)
- 8crumpet rings or english muffin rings
- 100 gbutter(for serving)
- 80 mlhoney(for serving)
Detail level
Instructions
- 1
Combine warm milk, warm water, and yeast in a large bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.
Tip: If yeast doesn't foam, it may be expired—start with fresh yeast.
- 2
Add flour, salt, sugar, and oil to the yeast mixture. Stir vigorously for 2 minutes until a thick, smooth batter forms. The consistency should be looser than bread dough.
Tip: Crumpet batter should be pourable but not runny—similar to pancake batter.
- 3
Cover the bowl with a clean damp cloth and leave to rise at room temperature for 1 hour until the batter doubles in volume and becomes bubbly.
Tip: A warm kitchen speeds up rising; aim for 20-25°C or warmer.
- 4
Heat a non-stick griddle or large frying pan over medium heat. Lightly oil the crumpet rings and place them on the hot griddle.
Tip: Pre-warming the rings helps the batter cook evenly and prevents sticking.
- 5
Pour batter into each ring until three-quarters full. Cook for 4-5 minutes until the top surface becomes dry and holes appear across the surface.
Tip: Don't stir the batter once it's in the rings—the holes form naturally as steam escapes.
- 6
Carefully remove the rings using tongs or a small offset spatula. Flip the crumpets and cook the other side for 1-2 minutes until very lightly golden.
Tip: The second side cooks faster and should be barely coloured—the focus is keeping crumpets soft.
- 7
Transfer cooked crumpets to a wire rack to cool slightly. Repeat with remaining batter, re-oiling the rings as needed between batches.
Tip: If batter thickens while standing, stir in a tablespoon of warm water to restore pourable consistency.
- 8
Serve crumpets warm, toasted lightly if desired, topped with melted butter and a generous drizzle of honey.
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