These are the four Gordon Ramsay muffin recipes I keep coming back to, and each one does something different. One is a plain base you can take anywhere, one is loaded with fruit, one is healthy enough for a school morning, and one does not even go in the oven.
I have made all four more times than I can count. If you want a quick Gordon Ramsay breakfast muffin or something to bake on a lazy Sunday, one of these will fit.
1. Classic Buttermilk Muffins
This is the one I use most because it works with anything. Buttermilk and oil keep it soft for days, and you can throw in chocolate chips, berries, nuts, or leave it plain.
I also put a chocolate muffin version on the same page, so you do not need a second recipe for that.
2. Blueberry Muffins With Streusel
Fresh blueberries tossed in flour so they do not sink, lemon zest in the batter, and a crumbly streusel on top. These go first at every brunch I have ever done.
If you have never made muffins before, start here because the method is dead simple and they come out looking like a bakery made them.
3. Banana Oat Muffins
From Ramsay’s Healthy Appetite cookbook: four ripe bananas, oats, walnuts, and barely any sugar. No oil, no buttermilk, just banana and butter doing the work.
I make these every time the bananas on my counter go brown. They are closer to porridge in muffin form, which is why the kids eat them without arguing.
4. English Muffins
The odd one out because you cook them in a pan, not an oven. A starter that sits for hours, dough in the fridge overnight, then five minutes per side on low heat.
Fork-split, toast, pile on egg and bacon. That is when you get why you made them from scratch instead of buying a pack.
