Gordon Ramsay Muffins Recipe

The First Time I Screwed This Up…

I treated muffins like cupcakes. Overmixed the batter until smooth, used cold ingredients straight from the fridge, and filled the cups halfway like I was playing it safe. What I got were flat-topped, dense little bricks—not the tall, golden domes I was going for.

Then I saw how Gordon builds his: room temp everything, creamed butter for lift, and the smart trick of starting hot and finishing low in the oven. The result? Bakery-style muffins with real height and real flavor.

Why This Works (And Where Most Go Wrong)

Here’s the reality: muffins are simple, but not mindless. Most failures come from:

• Cold ingredients – They shock the batter and cause separation or poor rise.
• Overmixing – Over-activates gluten = dense, chewy muffins.
• Low baking temp – You miss that initial oven spring and end up with pancakes.
• Underfilled liners – You want big, tall muffins? Fill the damn cups.

This version nails it. Balanced sugar, cinnamon warmth, rich dairy for moisture, and a baking trick that actually works.

Ingredients That Actually Matter

• 1¾ cups (220g) all-purpose flour – Spoon and level to avoid excess.
• 1 tsp (5g) baking powder + 1 tsp (5g) baking soda – Dual leavening for height and tender crumb.
• ½ tsp (2.5g) salt – Balances the sweet and boosts the butter.
• ½ tsp (2.5g) ground cinnamon – Adds warmth without overpowering.
• 1 stick (115g) unsalted butter, room temp – Creams better than melted.
• ¾ cup (150g) light brown sugar – Moisture and caramel flavor.
• 2 large eggs, room temp – Helps with structure and rise.
• ½ cup (120g) plain yogurt or sour cream – Keeps it rich and soft.
• 2 tsp (10g) vanilla extract – Builds depth.
• ¼ cup (60ml) milk, room temp – Loosens the batter just enough.

How To Make Gordon Ramsay Muffins

1. Preheat the oven to 220°C (425°F). Grease a 12-cup muffin tin or line with papers.

2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

3. Cream butter + sugar: In a stand mixer or with a hand mixer, beat softened butter and brown sugar on medium speed until creamy and fluffy (3–5 minutes).

4. Add wet ingredients: Scrape the bowl, then beat in eggs, yogurt, and vanilla. Start low, then raise speed to high until smooth and combined.

5. Combine wet + dry: Add dry ingredients in two parts, mixing on low just until combined. Add milk last to smooth out the batter. Don’t overmix.

6. Fill the muffin tin: Spoon batter into each cup, filling all the way to the top. This is how you get that dome.

7. Bake high, then low: Bake at 220°C for 5 minutes, then reduce oven to 175°C (350°F) without opening the door. Continue baking 15–18 minutes more, until a toothpick comes out clean.

8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

What Gordon Ramsay Says About This Dish

“Start hot. You need that blast of heat to get a rise. It’s like bread.”
→ That 5-minute high temp is what gives the muffin its dome. Don’t skip it.

“Room temperature ingredients. Always.”
→ Cold yogurt? Cold eggs? You’ll break the batter before it even bakes.

“Don’t beat the life out of it.”
→ Once flour goes in, gentle mixing only. Overmixed muffins are just sad.

“Use yogurt or sour cream for moisture. It changes everything.”
→ Confirmed. It keeps them rich without feeling greasy.

What I Got Wrong (And How I Fixed It)

• Used cold ingredients → Batter split. Muffins baked unevenly. Now I warm everything to room temp.
• Overmixed the batter → Tough texture. Now I stop as soon as it comes together.
• Didn’t fill the cups → Got squat muffins. Now I fill them to the top.
• Baked at one temp only → Flat tops. Now I start hot, finish low.

Variations That Actually Hold Up

Blueberry – Add 1 cup fresh or frozen blueberries with a bit of flour tossed in.
Chocolate chip – ¾ cup mini chips folded into batter.
Apple-cinnamon – Add ½ cup finely chopped apple + pinch of nutmeg.
Lemon poppy seed – Sub yogurt with lemon yogurt and add 1 tbsp poppy seeds.
🚫 Don’t overdo add-ins—too much fruit or chocolate will sink and ruin the rise.

Pro Tips That Change the Game

• Use an ice cream scoop for clean, even portioning.
• Preheat your oven fully—don’t start baking at 180°C. You’ll miss the spring.
• Let them cool in the pan for just 5 minutes. Longer and they’ll steam at the bottom.
• Want a crispy top? Sprinkle a little raw sugar on top before baking.

Storage + Leftover Moves

• Room Temp: Store in an airtight container up to 3 days.
• Fridge: Lasts 4–5 days. Reheat in microwave 10 seconds.
• Freeze: Once cool, wrap individually and freeze up to 3 months. Thaw at room temp or reheat wrapped in foil.

FAQs – Covering Search Intent

Q: Can I use oil instead of butter?
A: You can, but you’ll lose that fluffy crumb and rich flavor. Butter is better here.

Q: Why are my muffins dense?
A: You probably overmixed or used cold ingredients. Stick to room temp, mix gently.

Q: Can I make mini muffins?
A: Yes—adjust baking time to 10–12 minutes total.

Q: Can I use Greek yogurt?
A: Absolutely. Just make sure it’s plain and full-fat.

Q: Can I double the recipe?
A: Yes—but bake in separate batches, not one big pan.

Try More Recipes:

• Gordon Ramsay Blueberry Muffins Recipe
• Gordon Ramsay English Muffin Recipe
• Gordon Ramsay Biscuits Recipe