Gordon Ramsay English Muffin Recipe

I thought English muffins were just baked pancakes. Wrong. What Gordon does differently is treat them like bread—layered fermentation, gentle shaping, controlled heat. When I finally let the dough rest overnight and cooked them low and slow, I got what I was chasing: tall, golden disks that tore open with those signature craters.

This is not just a recipe. This is how to take command of a humble bread and make it better than store-bought. Here’s how.

Why This Works (And Where Most Go Wrong)

Gordon’s version hinges on three key moves:

1. Overnight fermentation: This isn’t optional. Resting the dough gives you complexity, chew, and those famous “nooks and crannies.” A rushed dough is bland and dense.
2. Soft, wet dough: If your dough feels easy to handle, you’ve gone too far. You want a soft, sticky dough—it’s what gives you those airy pockets. Add just enough flour to hold its shape, nothing more.
3. Controlled pan heat: Most people burn the outsides before the inside cooks. Medium-low is your friend. Don’t crank it. Stay patient.

Ingredients That Actually Matter

For the Starter (flavor + rise insurance):

• ¾ cup all-purpose flour – foundation for gluten development
• ½ cup warm water – activates the yeast
• ½ tsp active dry yeast – kicks off fermentation early

For the Dough:

• 1 cup whole milk – adds richness and moisture
• 1 tsp active dry or instant yeast – second lift after the starter
• 2 tbsp sugar – just enough for fermentation and browning
• 2 tbsp melted unsalted butter – richness, tenderness
• ¾ tsp salt – don’t skip this; it’s flavor control
• 3 cups all-purpose flour – structure, but don’t dump it all in at once
• Cornmeal – keeps the crust from sticking and adds crunch

Mistake to avoid: Subbing bread flour can make these too chewy. Stick with all-purpose unless you like rubbery muffins.

How To Make Gordon Ramsay English Muffins

Step 1 – Build the starter (at least 1 hour, up to 10):
Mix ¾ cup flour, ½ cup warm water, and ½ tsp yeast in a bowl. Cover loosely and leave at room temp until bubbly. 6–10 hours gives you better flavor and structure. Shorter works in a pinch, but you’ll lose complexity.

Step 2 – Mix the dough:
In a large bowl, whisk 1 cup milk and 1 tsp yeast. Add the starter and stir until mostly dissolved. Mix in sugar, melted butter, and salt. Add flour gradually—start with 2½ cups, then add more only if needed. Dough should be sticky but hold shape.

Step 3 – Knead (stand mixer preferred):
Knead with a dough hook 5–7 minutes until smooth and elastic. It should stretch, not tear. Add flour one tablespoon at a time if it’s too wet, but avoid drying it out.

Step 4 – Cold proof overnight:
Transfer to a greased bowl, cover tightly, and refrigerate overnight (or up to 3 days). This is where the real flavor develops.

Step 5 – Shape:
Turn the cold dough onto a floured surface. Divide into 12 pieces and gently shape into balls—don’t punch down aggressively. You’re preserving air here.

Step 6 – Second rise (90 mins – 2 hours):
Place shaped dough on a cornmeal-dusted sheet tray. Use muffin rings if you want uniform height. Dust tops with cornmeal and cover lightly. Let them rise until puffy.

Step 7 – Cook low and slow:
Heat a nonstick or cast iron pan to medium-low. Brush with butter. Cook muffins 4–5 minutes per side, covered if possible, until deep golden brown. Transfer to a rack to cool. They’ll finish cooking with carryover heat.

What Gordon Ramsay Says About This Dish

“Don’t rush it. The dough needs to rest so the yeast can do its job.”

He’s right—my first batch with a 1-hour proof was bland and dense. The overnight rest made all the difference.

“You’re not baking these—you’re toasting them in the pan.”

That mindset shift helped. I stopped treating them like mini buns and focused on pan control. Medium-low heat, patience, and good cookware are everything.

“Use a fork, not a knife.”

A serrated knife ruins the texture. Fork-splitting exposes all the nooks—essential for that classic butter drip.

What I Got Wrong (And How I Fixed It)

• Used too much flour: Dough felt nice to handle but made stiff muffins. Fix: trust the sticky dough.
• Cooked too hot: Got crust before the inside cooked. Fix: turn the heat to low and walk away.
• Skipped the rings: Muffins spread and looked sad. Fix: use rings or at least control the rise space on the tray.

Variations That Actually Hold Up

• Whole wheat swap: Sub 1 cup AP flour with whole wheat. Adds nuttiness, but keep it partial or you’ll lose the fluff.
• Add-ins: A touch of rosemary or black pepper works. Just avoid wet add-ins like cheese or olives—they ruin the structure.
• Buttermilk twist: Replaces milk for tang and tenderness. Great for breakfast sandwiches.

Pro Tips That Change the Game

• Proof in the fridge: Cold proofing = better taste and structure. Always do it.
• Use English muffin rings: Keeps shape and height consistent. Worth it.
• Pan with a lid: Traps heat like an oven. Helps the inside cook fully without burning the bottom.

Storage + Leftover Moves

• Store: Airtight at room temp for 2 days or fridge for 1 week.
• Freeze: Wrap tightly and freeze up to 3 months.
• Reheat: Split and toast directly from frozen for 2–3 minutes. Don’t microwave—it ruins texture.
• Leftover move: Toast, top with poached egg, seared tomato, and leftover greens = quick eggs Benedict hack.

FAQs

Q: Can I use bread flour instead of all-purpose?
Only partially. Full bread flour makes them too chewy.

Q: Why didn’t mine rise properly?
Cold dough, weak yeast, or dry flour can kill your rise. Always check your yeast and let dough proof long enough.

Q: Do I need muffin rings?
No, but they help. Without them, let dough rise close together on a tray so they support each other.

Q: Why are mine burning before the center cooks?
Your pan’s too hot. Medium-low is key. You want color without rush.

Q: How do I split them properly?
Use a fork, not a knife. Stick the tines around the sides and pull apart.

Try More Gordon Ramsay Recipes:

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