These easy homemade English muffins come out soft and fluffy. You only need 2 ingredients to make them and you don’t need any yeast, eggs, butter or oil. This recipe requires less work than traditional English muffins and you don’t even need an oven.
I love homemade English muffins but rarely make them because traditional ones can be time-consuming. But with this super easy recipe, I no longer have any excuses. Even while trying to take it easy this week, I had enough energy to make these for brunch.
Ingredients
- Self-Rising Flour
- Nonfat Plain Greek Yogurt
You only need self-rising flour and Greek yogurt to make these muffins. If you want them to look more like classic ones, you can also coat the outside of the dough in cornmeal. I usually do but it’s really more for appearance. The recipe will still work without the cornmeal.
Self-Rising Flour: Self-rising flour is flour that already has salt and baking powder added to it, which saves a few extra steps. If you don’t have self-rising flour, you can make your own by mixing together flour, baking powder and salt.
Greek Yogurt: These muffins are made with nonfat plain Greek yogurt. I recommend using a brand that makes a thick Greek yogurt. Some brands make a thinner Greek yogurt which will still work but you will have to add a lot more flour to the recipe and it will affect the texture of the English muffins.
How to Make English Muffins
The yogurt and flour are first mixed together. The mixture is then kneaded until it forms a tacky dough. I used a stand mixer with a dough hook attachment but you can also knead by hand. The dough is divided into eight pieces and then shaped into thick disks that are 3 and 1/2 inches wide. If desired, coat both sides of the disks with cornmeal.
The muffins are then cooked in a nonstick skillet covered with a lid on low-medium heat for about 10 minutes or until golden brown on the bottom. The muffins are then flipped over and cooked on the other side for 10 minutes. The muffins then need about 10 minutes to rest. Once done, the muffins can be split open, toasted and topped with your favorite spread.
Taste and Texture
These muffins are soft and chewy much like regular English muffins. They have a tangy flavor from the yogurt. English muffins usually do have a little bit of a tangy flavor and some are made with sourdough. These are more like sourdough ones.
More 2 Ingredient Dough Recipes
2 Ingredient English Muffins
Ingredients
- 2 cups (472 g) nonfat plain Greek yogurt
- 2 2/3 cups (338 g) self-rising flour
- 4 tbsp (40 g) cornmeal optional
Instructions
- Add yogurt and self-rising flour to a large mixing bowl of a stand mixer. Mix the ingredients together until evenly combined.
- Knead the dough using the dough hook attachment (I used speed 2) until a tacky dough forms. This should take about 2-4 minutes. The dough should also pull away from the sides of the mixing bowl when it is ready. If the dough is still sticky, mix in 1 tablespoon of self-rising flour at a time until it is no longer too sticky to shape and work with. You can also knead the dough by hand but it will take a few extra minutes.
- Divide the dough into 8 equal portions and then shape into 3 1/2 inch wide round hockey pucks, between 1/2 inch and 3/4 inch thick.
- If using cornmeal, add cornmeal in an even layer on a plate. Dip each side of the muffin into the cornmeal.
- Heat a large non-stick skillet over low-medium heat. Add a few rounds (I was able to do 4 at a time) onto the heated skillet and cover with a lid. The muffins will rise during cooking so make sure there is some space between each one. Cook for 10 minutes until golden brown then flip and cook for an additional 10 minutes with the lid still covered.
- Remove from heat and let sit covered for another 10 minutes. Cut into one to make sure it is cooked through. If for some reason it is not fully cooked, cook for a few extra minutes on low-medium heat until the muffins are cooked through.
- Let cool completely then split open to toast. Add your favorite spread before eating. Uneaten muffins can be stored in the fridge or freezer.
Notes
- Homemade self-rising flour: Combine 3 cups of all-purpose flour, 4.5 tsp baking powder and 3/4 tsp table salt to a large bowl. Whisk until thoroughly combined. Measure out 2 2/3 cups for the recipe. Save the remaining for if you need to add more to the dough.
- When measuring flour (whether it is the self-rising flour or the all purpose flour to make your own self-rising flour), make sure to use the spoon and level method. This means you spoon the flour into your measuring cup and then level off the surface with a knife. Do not directly dip your measuring cup into the flour to measure the flour.
- I used Amazon Fresh self-rising flour. Make sure to use a self-rising flour that contains 3 grams of protein per 30 grams of flour. Some self-rising flours use a softer wheat with less protein (2 grams or protein per 30 grams of flour), which will affect the amount of yogurt you will need.Â
- This recipe can also be halved if you want to make just 4 instead of 8.
- Use a brand of Greek yogurt that makes a thick Greek yogurt. I like Fage or Kirkland.
- Nutrition estimate does not include the optional cornmeal.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
The muffins looked exactly like English muffins once cooked, however they turned out quite dense and chewy. I would suggest adjusting the “Total Time” as there is an additional 10 minutes that muffins sit covered, plus letting them cool before toasting.
They should be a little chewy like regular English muffins, but not dense. What kind of yogurt did you use? Did you add extra flour? These things can alter the texture.
Will be trying these interesting recipes they sound yummy
We hope you enjoy them!
Whole family loved these! I used FAGE brand yogurt per recommendation. Taste better than store bought!! I’m NOT a good baker, but with your easy, informative and concise instructions and information, I’m able to bake recipes I wouldn’t have before! I’ll DEFINITELY be making these again, but next time I’ll triple The recipe. The last batch went in one day, LOL.
OH, I did use a 4″ burger press to form the muffins. Made perfect size and shape.??
We’re so glad you loved the recipe!
I wonder if it will work with regular greek yoghurt (10%) fat?
Thank you
It won’t work the same with regular yogurt because regular yogurt is runnier than Greek yogurt.
If all you have is regular yogurt, you can turn it into Greek yogurt through straining it. Here’s a link to show you how (great article by Tory Avey with full instructions)
https://toriavey.com/how-to-strain-yogurt/#:~:text=The%20longer%20you%20strain%20the,reach%20the%20consistency%20you%20like.
Then you can make KIRBIE’s wonderful 2 ingredient englush muffin recipe!
Thanks for sharing that!
Have you tried any of these recipes with gluten free flour?
I have not, sorry.
I really dislike recipes that claim “No Yeast” and then use self rising flour ?? it’s click bait and dishonest
I completely disagree. It is not clickbait or dishonest at all and if you think it is then my site is obviously not for you or you don’t understand the difference between the two ingredients. Self-rising flour and yeast are two completely different ingredients. It’s not like self-rising flour contains yeast. Many people don’t want to use a bread recipe with yeast because yeast requires a lot more prep time (usually at least 1 or more hours of proofing, plus kneading, etc) and can be difficult to work with. Labeling a bread recipe “no yeast” is informative and helpful for people that are looking for a quick, easy bread recipe that doesn’t use yeast.
Can you substitute with almond milk yoghurt?
I haven’t tested it with almond milk yogurt but if the consistency is more like regular yogurt then it won’t work. It needs to be very thick, which is why the recipe specifies Greek yogurt
well sure this recipe works but,
I weighed out flour and yogurt. using a stand mixer all went into the bowl after 5 minutes more flour, more flour, and again sure it was one more cup.
They turned out very heavy and nine pcs. Still really sticky.What did I do wrong?
What kind of yogurt did you use? It sounds like the dough had too much liquid which is why you had to add so much flour.
Hi! I was wondering if I could use full fat yogurt. I make my own, using whole milk. Thank you ?
You can use full fat Greek yogurt as long as it’s thick.
Can you make this 2 ingredient English Mufffins with Gluten Free flour? Coconut yoghurt?
Sorry, but we haven’t tried either of those.
Easy recipe with good results. If you are weighing flour, 5% baking powder works well.
We’re glad you liked it!
I’m making your two ingredient potato parties with leftover mashed potatoes from past Sunday. I’m experimenting so I can make them for New Year’s Eve dinner for my grandsons and their GFs. I love ? your recipes. Happy healthy New Year.
We hope you enjoyed them!
Has anyone tried making these English muffins using a non-dairy yogurt?
Could this recipe be made with whole wheat self raising flour?
Love your simple recipes!!!
Thanks so much!
Carole
You might be able to make with it whole wheat self-raising, but the amount of yogurt would need to be adjusted. Without testing it, I can’t tell you what the exact adjustment would be.
Excellent ?.. thank you ?
You’re welcome!