Homemade Crumpets with Easy Strawberry Balsamic Jam
Start your morning off right with this delicious recipe for Homemade Crumpets with Strawberry Jam! With their fluffy texture and buttery flavor, these whole wheat crumpets are a breakfast favorite. You won’t be able to resist these freshly baked treats.
What you’ll love about this recipe:
- Authentic Flavor. These crumpets taste just like the ones you’d find in a cozy British tea room.
- Homemade Strawberry Jam. The sweet and tangy flavor of the easy homemade strawberry-balsamic jam takes this breakfast to the next level.
- Simple Ingredients. With just a few basic ingredients, like whole wheat flour, these English-style crumpets are made with love.
Brunch Like a Queen (or King) with These Fluffy Homemade Crumpets
Have you ever had a crumpet? If not, you’re really missing out!
Crumpets are kind of like English muffins – bready, craggy, and best when lightly toasted – but they’re softer and have a spongy texture (in a good way!), and a more delicate flavor.
Slathered with a pat of melted butter, and some homemade strawberry jam, they’re just about perfect.
I always throw a package in my cart when I see them at the grocery store, but this weekend I decided to make my own. All I can say is wow.
Eating a homemade crumpet after only ever tasting the packaged ones… well, it’s kind of like comparing a homemade cookie to a store-bought one.
They’re both tasty, but they’re worlds apart. These crumpets are kind of insanely good.
Don’t let the idea of making crumpets from scratch intimidate you – it’s easier than you think! Seriously, if you can make pancakes you can make these.
Since homemade crumpets seemed to require something a little fussier than the half used jar of jelly that’s been in the back of my fridge for months, I decided to make a quick strawberry balsamic jam to go along with them.
Strawberries might not be in season right now, but cooking them down really brings out their flavor. A splash of balsamic vinegar adds depth and makes the jam absolutely irresistible.
Tips for making delicious homemade crumpets from scratch
For the neatest looking crumpets, you’ll want to spoon the batter into prepared molds. They sell special crumpet rings for this, but I doubt I know a single person with something like that.
Instead, you can use large round cookie cutters (about 3-inches across) or form a few rings out of tinfoil folded over on itself a few times for structure.
Either way, you’ll want to grease the inside of your rings, as well as the bottom of your frying pan, well to prevent the crumpets from sticking.
If you don’t care about how they look, you can also forego the rings and carefully spoon the batter into rounds; they’ll still taste delicious, but they’ll have more of a domed shape instead of the traditional high sides.
How to store leftovers
These are best served immediately, but they’ll keep for several days at room temperature in an airtight container. Reheat in a pan, toaster (on low), or even in the microwave before serving. Crumpets freeze well, too, and will keep for about 6 months.
Leftover jam can be refrigerated for up to a week or frozen for longer storage.
More breakfast Recipes
- Vegetable Breakfast Pizza
- Chimichurri Breakfast Sandwich
- Breakfast Risotto with Apples and Raisins
- 5-minute Pumpkin Spice Latte Baked Oats
- 5 Healthy and Delicious Overnight Oats Ideas
- Apple Butter Granola Yogurt Parfaits
Crumpets with Strawberry Balsamic Jam
Ingredients
For the Crumpets:
- 1 cup skim milk
- 2 tablespoons water
- 1 packet active dry yeast 0.25 ounces
- 1 teaspoon sugar
- 8 ounces white whole wheat flour about 2 cups sifted
- 1 teaspoon kosher salt
For the Strawberry Balsamic Jam:
- 1 cup chopped strawberries
- ½ cup sugar
- 1 tablespoon balsamic vinegar
Instructions
To make the Crumpets:
- In a medium saucepan, heat the milk and water over low heat until warm to the touch. Remove from heat and stir the yeast and sugar into the warm milk. Let the mixture sit 10-15 minutes. You should see some small bubbles start to form and the mixture might look frothy.
- Sift together the flour and salt. Slowly stir the flour mixture into the wet ingredients until a smooth, pasty batter forms. It should be about the consistency of brownie batter. Cover and let sit in a warm place for 1 hour.
- Spray the inside of your crumpet rings (see note) with oil or cooking spray. Grease a nonstick griddle, frying pan, or similar wide-bottomed pan and set over medium/low heat. Place your rings in the skillet; spoon 1 tablespoon of crumpet batter into each ring. Cook for 5 minutes – the top of the crumpets should look dry and be flecked with bubbles that will form their signature holes. Remove the rings; flip crumpets and cook for 1 minute on the other side.
- Serve warm, preferably with butter and jam.
To make the Strawberry Balsamic Jam:
- Combine the strawberries, sugar, and balsamic vinegar in a shallow, wide-bottomed pan set over medium heat. Cook, stirring constantly until the jam is thick, syrupy, and very fragrant – about 10 minutes. Let cool.
- Yields about 3/4 cup jam.
I went crazy and bought egg rings on Amazon- I have heard you can use a tuna can as well- you know, cut both ends off. This didn’t work for me as my darling husband couldn’t quite grasp that I was SAVING the cans and they kept disappearing. I do like my egg rings as they have a little handle to grasp with tongs and easily lift off the pan when it’s time. I am currently proofing another batch as they are quite popular at my house!
Hi, can you cook these the night before and store them in the fridge or cupboard for the morning? Thankyou
yes, definitely! They do taste best warm, but you can just pop the min the microwave for a few seconds or toast them like you would an English muffin (no need to cut in half though)
I love the crumpets and have been wanting to make some… Saw this recipe via facebook and just had to come and check it out… The pictures made me drool. Pinning.
I have heard that some people use mason jar lid rings for the rings to form the crumpets. I would think those would be easier to find at the store than English muffin rings.
I actually didn’t like how Mason rings worked (the “lip” gave me problems – put it on the bottom and the batter wasn’t all on the pan; put it on the top and it hindered the way they rose). I had good luck just making a round guide out of aluminum foil though!
No one tops Dame Maggie Smith. And I want these crumpets!
I’m so mad at myself for dropping the ball on my Downton Abbey watching. The strawberry balsamic jam looks so amazing!
it’s good they are healthier because i would put clotted cream on them!
Go for it! It’s all about balance. 🙂