Breakfast crumpies Recipe

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This Breakfast crumpies recipe is a fluffy and easy recipe, which is made with strong bread flour and yeast. It’s the perfect weekend breakfast, a brilliant base for all your favorite sweet or savory toppings, ready in under an hour.

Breakfast crumpies Ingredients

A simple list for a unique and versatile breakfast treat.

500g strong bread flour
1 teaspoon caster sugar
1 x 7g sachet of easy-action or instant yeast
A good pinch of bicarbonate of soda
2 teaspoons of sea salt
600ml tepid water
Vegetable oil, for greasing

Topping Ideas:

Butter, strawberry jam, Marmite, honey, scrambled eggs, ketchup, brown sauce, chilli sauce, cream cheese, sliced banana, ham, cheese, smoked salmon, poached eggs, Nutella, crispy bacon.

How To Make Breakfast crumpies

A step-by-step guide to these wonderfully soft, chewy, and bubbly treats.

Prep the Oven and Make the Batter: Preheat the oven to 170°C/325°F/gas 3. Generously grease a 12-hole muffin tin with vegetable oil. Place all the dry ingredients (flour, sugar, yeast, bicarbonate of soda, salt) in a large bowl.
Rest the Batter: Pour in the 600ml of tepid water and whisk everything together for a few seconds until you have a loose, just-combined batter. Leave the batter to stand for 10 minutes to allow the yeast to activate.
Fill the Tin and Bake: The batter should be a spoonable, sticky consistency. Spoon it into the greased muffin tin, filling each hole almost to the top.
Bake and Serve: Bake for around 35 minutes, or until the crumpies are risen and golden brown. Let them cool in the tin for a few minutes before transferring to a wire rack. Serve warm with your favorite toppings.

Recipe Tips

For the perfect, bubbly crumpie every time.

How do I get the perfect “crumpie” texture? The secret is a very wet batter and letting it rest. The loose, sticky consistency is what allows the bubbles to form, creating a texture that’s a cross between a chewy crumpet and a fluffy Yorkshire pudding.
What if I don’t have a muffin tin? A traditional 12-hole Yorkshire pudding tray is the perfect substitute and will give you a more classic, shallower shape. You can also use large, greased metal cooking rings on a baking sheet.
Can I make the batter ahead of time? Yes. You can make the batter, let it rest for its initial 10 minutes, and then store it in a covered container in the refrigerator for up to 24 hours. The flavor will even improve.
Why is my batter not bubbling? This is usually a yeast issue. Make sure your yeast is not expired. Also, the “tepid” water is key—it should be warm to the touch but not hot, as water that is too hot can kill the yeast and prevent it from activating.

What To Serve With Breakfast crumpies

These are the perfect blank canvas for any topping you can dream of!

Crumpies are incredibly versatile. They are perfect for a simple breakfast or a loaded brunch. Try them with:

Sweet: Butter and jam, honey, Nutella, or sliced banana.
Savory: A poached or scrambled egg with crispy bacon, smoked salmon and cream cheese, or melted cheese and Marmite.

How To Store Breakfast crumpies

Keeping your crumpies fresh.

Room Temperature / Refrigerator: Once completely cooled, store the crumpies in an airtight container. They will keep at room temperature for a day or two, or in the refrigerator for up to 4 days.
Reheat: The best way to enjoy leftover crumpies is to split them and reheat them in a toaster until they are warm and the edges are slightly crisp.

Breakfast crumpies Nutrition Facts

An estimated guide per crumpie.

Calories: 180 kcal
Carbohydrates: 38 g
Protein: 6 g
Fat: 1 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s the difference between a crumpie and a crumpet?

The main difference is the cooking method and result. Crumpets are cooked in rings on a griddle or frying pan, resulting in a flat top full of holes. Crumpies are baked in a muffin tin in the oven, which makes them rise up like a Yorkshire pudding, creating a crisp top and a chewy, bubbly inside.

Can I use plain flour instead of bread flour?

Strong bread flour is recommended for the best chewy texture. If you only have plain (all-purpose) flour, it will still work, but the final texture will be slightly softer and more cake-like.

Can I make these savory?

Yes! While the base is relatively plain, you can easily make them more savory by adding a tablespoon of chopped fresh herbs like chives or thyme, or even a handful of grated cheese directly into the batter.

Try More Recipes:

Course: BreakfastCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

An easy and unique breakfast treat that’s a cross between a chewy crumpet and a fluffy Yorkshire pudding, baked in a muffin tin and perfect for all your favorite sweet or savory toppings.

Ingredients

500g strong bread flour
1 tsp caster sugar
1 x 7g sachet easy action yeast
A good pinch of bicarbonate of soda
2 tsp sea salt
600ml tepid water
Vegetable oil, for greasing

Directions

Preheat oven to 170°C/325°F. Generously grease a 12-hole muffin tin.
In a large bowl, place the flour, sugar, yeast, bicarbonate of soda, and salt.
Pour in the tepid water and whisk for a few seconds until you have a smooth, loose batter.
Let the batter stand for 10 minutes.
Spoon the batter into the greased muffin tin, filling each hole almost to the top.
Bake for around 35 minutes, until the crumpies are risen and golden brown.
Let cool for a few minutes in the tin before serving warm with your favorite toppings.

Notes

The batter should be quite wet and loose; this is the secret to getting the chewy, bubbly “crumpie” texture.
A well-greased muffin tin is crucial to prevent them from sticking.
These are incredibly versatile; they can be treated like toast and served with anything from jam to a poached egg.
The batter can be made the day before and stored in the fridge for an even quicker morning treat.