Homemade cinnamon crumpets Recipe

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This Homemade cinnamon crumpets recipe is a fluffy and easy recipe, which is made with strong bread flour and a hint of cinnamon. It’s the perfect weekend breakfast, a classic British treat with a delicious twist, ready in about an hour.

Homemade cinnamon crumpets Ingredients

A simple list for the ultimate homemade breakfast treat.

For the Crumpets:

500g strong white bread flour
1 teaspoon caster sugar
1 x 7g sachet of dried yeast
1 pinch of bicarbonate of soda
½ teaspoon ground cinnamon
2 teaspoons of sea salt
600ml tepid water
Vegetable oil, for greasing

For the Topping:

250g ricotta cheese
2 tablespoons runny honey, plus extra for drizzling
1 lemon
3 large handfuls of fresh raspberries

How To Make Homemade cinnamon crumpets

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

Make the Batter: Place all the crumpet ingredients (flour, sugar, yeast, bicarbonate of soda, cinnamon, salt) into a food processor. Add the 600ml of tepid water and blitz until you have a smooth, loose batter.
Let it Rest: Pour the batter into a bowl and leave it to stand for about 10 minutes to let the yeast develop. The mixture should be quite wet, with a dropping consistency.
Prepare the Topping: While the batter rests, make the topping. Finely grate the lemon zest into a bowl, add the ricotta and honey, and beat together until light and fluffy. Mash half of the raspberries with a fork and gently ripple them through the ricotta mixture.
Cook the Crumpets: Grease the inside of your metal cooking rings with oil. Place them in a large, non-stick frying pan on a medium heat. When the pan is hot, spoon some batter into each ring, about 1cm deep. Turn the heat down to low.
Cook and Flip: Cook for 15 minutes on the first side. Bubbles and the classic crumpet-like dimples should have formed on the top surface. Using tongs, lift the rings away, then turn the crumpets over and cook for another 5 to 10 minutes, until perfectly golden.
Serve: Serve the crumpets warm with a generous spoonful of the raspberry ricotta, a scattering of the remaining fresh raspberries, and an extra drizzle of honey, if you like.

Recipe Tips

For perfect, holey crumpets every time.

How do I get the classic crumpet holes? The secret is a wet, yeasted batter and a slow, gentle cook. The low heat allows the bubbles created by the yeast to rise slowly through the batter and pop on the surface, creating the signature holes.
What if I don’t have metal cooking rings? Metal egg rings are a perfect substitute. You can also use thoroughly cleaned, empty tuna or pineapple cans with both the top and bottom lids removed. Just be sure to grease them very well.
Can I make the batter ahead of time? Yes. You can make the batter, let it rest for 10 minutes, and then store it in a covered container in the refrigerator for up to 24 hours. The flavor may 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 should be warm to the touch but not hot, as water that is too hot can kill the yeast.

What To Serve With Homemade cinnamon crumpets

Classic toppings for this delicious breakfast treat.

While the raspberry ricotta is delicious, these cinnamon crumpets are fantastic with classic toppings:

A generous spread of salted butter
A drizzle of honey or golden syrup
Your favorite fruit jam or marmalade
A simple dusting of cinnamon sugar

How To Store Homemade cinnamon crumpets

Keeping your crumpets fresh.

Room Temperature / Refrigerator: Once completely cooled, store the crumpets in an airtight container. They will keep at room temperature for a day or two, or in the refrigerator for up to 5 days.
Reheat: The best way to enjoy leftover crumpets is to reheat them in a toaster until they are warm and the edges are slightly crisp.

Homemade cinnamon crumpets Nutrition Facts

An estimated guide per crumpet (plain).

Calories: 180 kcal
Carbohydrates: 35 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 crumpet and an English muffin?

The biggest difference is the batter. Crumpets are made from a wet, pourable batter, which gives them their holey texture. English muffins are made from a much stiffer dough that is kneaded and cut.

Can I make these without a food processor?

Yes. In a large bowl, whisk all the dry ingredients together first. Make a well in the center, then gradually pour in the tepid water while whisking vigorously to create a smooth, lump-free batter.

Can I use a different topping?

Of course! The cinnamon flavor of the crumpets would be wonderful with a smear of cream cheese, some sliced caramelized apples, or even a dollop of apple butter.

Try More Recipes:

Buddy’s Ginger nut biscuits Recipe
Amaretti biscuits Recipe
Simple gingerbread cookies Recipe