Gordon Ramsay English Muffin Recipe

These homemade English muffins are soft, fluffy, and full of delicious nooks and crannies. They are much better than store-bought ones! Letting the dough rest overnight makes it extra flavorful. Enjoy them toasted with butter, jam, or as a base for eggs benedict.

Ingredients Needed:

For the Dough Starter:

• ¾ cup all-purpose flour
• ½ cup warm water
• ½ teaspoon active dry yeast or instant yeast

For the English Muffin Dough:

• 1 cup whole milk
• 1 teaspoon active dry or instant yeast
• 2 tablespoons sugar
• 2 tablespoons melted unsalted butter, plus more for skillet
• ¾ teaspoon salt
• 3 cups all-purpose flour
• Cornmeal for dusting

Special Equipment:

• English muffin rings (optional)

How To Make English Muffin Recipe?

1. Prepare the Starter: In a small bowl, mix ¾ cup flour, ½ cup warm water, and ½ teaspoon yeast until smooth. Cover and let sit for at least 1 hour or up to 10 hours until bubbly.
2. Mix the Dough: In a large bowl, whisk together 1 cup milk and yeast mixture. Add the starter and stir until dissolved. Mix in 2 tablespoons sugar, melted butter, and ¾ teaspoon salt. Slowly add 3 cups flour, one cup at a time, until a soft dough forms.
3. Knead the Dough: Using a stand mixer with a dough hook, knead for 5-7 minutes until smooth and stretchy. If sticky, add flour one tablespoon at a time. The dough should spring back when touched. Place in a greased bowl, cover, and refrigerate overnight or for up to 3 days.
4. Shape the Muffins: Place the dough on a floured surface and divide it into 12 equal pieces. Shape each piece into a ball.
5. Let Them Rise: Sprinkle a baking sheet with cornmeal and place the dough balls a few inches apart. If using muffin rings, place them around each ball. Sprinkle more cornmeal on top and let rise for 1½ to 2 hours until puffy.
6. Cook the Muffins: Heat a nonstick or cast iron pan over medium-low heat. Melt a little butter in the pan. Place a few muffins in the pan (with rings if using) and cook for 4-5 minutes per side until golden brown. Transfer to a wire rack to cool.

Recipe Tips:

• Let the starter rest longer for more flavor: If you have time, let the starter sit for at least 6-10 hours. This makes the muffins taste better and gives them more nooks and crannies.
• The dough should be soft but not sticky: When kneading, the dough should be smooth and slightly stretchy. If it feels too wet and sticks to your hands, add a little flour, one tablespoon at a time.
• Use low heat to avoid burning: English muffins cook best on medium-low heat. If the heat is too high, the outside will burn before the inside is fully cooked.
• Flip only once for an even texture: Let the muffins cook for at least 4-5 minutes on one side before flipping. Flipping too early or too often can make them dense.
• Split with a fork for the best texture: Instead of cutting with a knife, use a fork to pull them apart. This keeps the inside soft and creates the perfect holes for butter or jam.

How To Store & Reheat Leftovers?

• Refrigerate: Let the English muffins cool before storing. Keep them in a sealed container or bag in the fridge for up to 1 week.
• Freeze: Once cooled, wrap each muffin in plastic wrap and place them in a freezer bag. Freeze for up to 3 months.
• Reheat: Slice the muffin in half and toast for 1-2 minutes until golden and crispy.

Nutrition Facts:

• Calories: 180 kcal
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 150mg
• Potassium: 50mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 5g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Muffins Recipe
• Gordon Ramsay Blueberry Muffins Recipe
• Gordon Ramsay Vanilla Cupcakes Recipe