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Dessert

Muffins and Crumpets

A toasted muffin or crumpet served with butter on the outside and inside.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Muffins and Crumpets

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Clip the edges of the muffins so they pull apart easily.

Heat and toast

  1. Heat the muffins or crumpets in an oven at 350°F (175°C) or on a hob before toasting.

  2. Toast them until very crisp.

  3. Rub a small amount of butter on the outside.

  4. Pull them open and place a generous amount of butter inside to melt.

Serve

  1. Serve immediately and keep warm over a basin of boiling water.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Butter
Melts into the open crumb, adding moisture, richness and flavour, and a thin layer on the outside aids browning.

The step that matters

Toasting until very crisp. Crisping dries the surface and sets the open crumb structure so it holds melted butter without becoming soggy. Under-toasting leaves the interior damp and soft.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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