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4.50 from 10 votes

2 Ingredient English Muffins

These 2-ingredient English muffins are a quick and easy way to enjoy homemade muffins without the fuss of a traditional dough.
Servings: 8 muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
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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. 
  • 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.
Serving: 1muffin, Calories: 167kcal, Carbohydrates: 32g, Protein: 8g, Sodium: 489mg, Sugar: 2g, NET CARBS: 32
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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