I tried the first link on that site but it was full of ads so I nixed it.
Anyway, yes we love crumpets. Dripping with butter, spread with Meyer lemon curd (prefer homemade; commercial brands are much too sweet), and topped with whipped heavy cream. DH doesn't like fermented dairy so no clotted cream in our house.
There are two brands available where we live. One is easily found but very poor quality flour, giving a mediocre texture. It never really firms up when toasted, just gets brittle. The better one is Oakrun Farms, but I can only find it at a nearby specialty market. No one else around here seems to carry it.
English muffins are quite different. Commercial types are very bread-like. In the Napa Valley there's an establishment, Model Bakery, which became famous as Oprah Winfrey's preferred English muffin. She has them flown out to her home.
We don't live that far from Napa so we finally stopped in and bought some to try. It is really excellent but again different from the commercial English muffin. The owner of this artisanal bakery has admitted the dough is based on focaccia dough, which I guessed as soon as I tried one. High EVOO content, the crumb is tender but toasts up crispy, much more easily than commercial EMs.
It is on the salty side like a good Italian bread - not salt-heavy per se, but much better as a toasted cheese EM than with sweet jams or marmalades. Very good - we usually pre-order when we go up on the first day of a trip, and then pick up our order of a dozen or so, on the way home.