There is something truly magical about homemade bread, and that’s exactly what you get with this 2-Ingredient Greek Yogurt English Muffins Recipe. With just a couple of simple ingredients, you can whip up soft, tender English muffins that boast that classic nooks-and-crannies texture perfect for soaking up butter or jam. Whether you’re craving a quick breakfast or a cozy snack, these muffins come together quickly, giving you all the comfort of bakery-style bread without the fuss or long proofing times. Trust me, once you try this recipe, you’re going to wonder why you ever bought store-bought English muffins again!
Ingredients You’ll Need
This recipe’s charm lies in its simplicity, but each ingredient plays a crucial role in delivering that perfect balance of texture, flavor, and color. You really don’t need anything fancy to create something delicious.
- Nonfat plain Greek yogurt: Adds moisture and a slight tang, helping to create tender, soft muffins with a pleasant flavor.
- Self-rising flour: The secret to the rise and lightness—this flour already contains baking powder and salt to give the muffins a gentle lift.
- Cornmeal (optional): A traditional addition that provides a lovely rustic crunch and helps prevent sticking during cooking.
How to Make 2-Ingredient Greek Yogurt English Muffins Recipe
Step 1: Combine the Yogurt and Flour
Start by adding 2 cups of nonfat plain Greek yogurt and 2 2/3 cups of self-rising flour into a large mixing bowl or the bowl of your stand mixer. Use the dough hook attachment to mix on a low speed until the ingredients are well combined into a rough dough. It’s important that you get everything mixed without overdoing it—just enough to bring everything together.
Step 2: Knead the Dough
Continue kneading the dough with the dough hook on speed 2 for about 2 to 4 minutes. You want a tacky dough that pulls away from the sides of the bowl but isn’t overly sticky. If it feels too wet or sticky, sprinkle in a tablespoon of self-rising flour at a time and knead until you reach the right consistency. This step can also be done by hand if you prefer—it just takes a few extra minutes of elbow grease!
Step 3: Shape the Muffins
Divide the dough into 8 equal pieces, then shape each piece into a round “hockey puck” about 3 1/2 inches wide and between 1/2 and 3/4 of an inch thick. This thickness is key to getting that classic English muffin texture inside.
Step 4: Coat with Cornmeal (Optional)
If using cornmeal, spread a layer on a plate and gently press each side of your dough rounds into the cornmeal. This adds a bit of crunch and helps prevent sticking when cooking.
Step 5: Cook the Muffins
Heat a large non-stick skillet over low to medium heat. Place several muffin rounds in the skillet (I usually do 4 at a time), making sure to leave room between them as they’ll rise during cooking. Cover the skillet with a lid and cook for 10 minutes, until the bottoms are golden brown. Flip the muffins, cover again, and cook for another 10 minutes until both sides are beautifully browned and cooked through.
Step 6: Let the Muffins Rest
Remove the muffins from heat and keep the skillet covered for an additional 10 minutes. This resting step ensures they finish cooking evenly inside. Check doneness by cutting open a muffin; if it needs more cooking, simply return them to the skillet for a few extra minutes.
Step 7: Cool and Toast Before Serving
Let the muffins cool completely before splitting open. Toast them up when you’re ready to eat and slather with your favorite spreads!
How to Serve 2-Ingredient Greek Yogurt English Muffins Recipe
Garnishes
English muffins are a blank canvas for flavor experiments! Classic butter and jam are always a hit, but you can also try a drizzle of honey, cream cheese, or even a smear of nut butter. Fresh berries or sliced avocado on top take it to the next level too.
Side Dishes
Serve these muffins alongside eggs cooked any style, crispy bacon, or a fresh fruit salad for a balanced breakfast. Pairing with a steaming cup of tea or coffee completes a comforting morning ritual.
Creative Ways to Present
Turn your muffins into mini breakfast sandwiches by adding eggs, cheese, and your favorite meat or veggie. You can also use them as the base for bruschetta, topped with tomatoes, basil, and mozzarella. The possibilities are endless with this versatile base!
Make Ahead and Storage
Storing Leftovers
Once your muffins have cooled completely, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days, making them perfect for busy mornings or quick snacks.
Freezing
For longer storage, freeze the muffins individually wrapped in plastic wrap or in a freezer bag. Frozen English muffins keep well for up to 3 months and can be thawed quickly when you’re ready for a tasty bite.
Reheating
Reheat your muffins by toasting them directly from frozen or thawed—this brings back their signature crispiness and warms the center perfectly. You can also warm them in a skillet over low heat if you prefer.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt works best here because of its thicker texture and higher protein content, which helps create the right dough consistency. Regular yogurt is too runny and might make the batter too wet, but if you only have regular yogurt, try straining it first to remove excess liquid.
What if I don’t have self-rising flour?
You can make your own self-rising flour by combining 2 2/3 cups all-purpose flour with 1 tablespoon baking powder and 1 teaspoon salt. Mix well before adding to the yogurt.
Can I make these muffins gluten-free?
Unfortunately, this recipe relies on self-rising flour for structure and rise, so a straightforward gluten-free substitution won’t work without some recipe adjustments. However, experimenting with gluten-free self-rising flour blends might be possible with some trial.
Do I have to use cornmeal?
Cornmeal is optional but recommended. It provides a lovely texture that’s characteristic of traditional English muffins and prevents them from sticking to the pan. You can skip it if you want, but expect a slightly softer crust.
How long do these muffins take to make?
From start to finish, expect about 25 minutes. This includes mixing, kneading, shaping, cooking, and resting time. It’s pretty quick for home-made muffins, especially considering the rich flavor and texture you get.
Final Thoughts
Now that you know how effortlessly you can create these warm, freshly cooked 2-Ingredient Greek Yogurt English Muffins Recipe at home, I can’t wait for you to try it! It’s an absolute game changer for anyone who loves fresh bread but craves simplicity. Whip up a batch this weekend and enjoy the cozy feeling of homemade breakfast—your taste buds will thank you!
Print
2-Ingredient Greek Yogurt English Muffins Recipe
- Total Time: 25 minutes
- Yield: 8 English muffins
- Diet: Low Fat
Description
This simple and quick 2-Ingredient English Muffins recipe uses just nonfat plain Greek yogurt and self-rising flour to create soft, fluffy, and perfectly golden English muffins cooked on the stovetop. Optional cornmeal adds a delightful texture and traditional flavor. Ready in just 25 minutes, these homemade English muffins are perfect for toasting and topping with your favorite spreads.
Ingredients
Main Ingredients
- 2 cups (472 g) nonfat plain Greek yogurt
- 2 2/3 cups (338 g) self-rising flour
Optional Ingredients
- 4 tbsp (40 g) cornmeal
Instructions
- Mix the Dough: In a large mixing bowl of a stand mixer, combine the nonfat plain Greek yogurt and self-rising flour until evenly mixed.
- Knead the Dough: Using the dough hook attachment on speed 2, knead until a tacky dough forms and pulls away from the sides of the bowl, about 2-4 minutes. If dough is too sticky, add 1 tablespoon of self-rising flour at a time until manageable. Alternatively, knead by hand for a few extra minutes.
- Shape the Muffins: Divide the dough into 8 equal portions and shape each into 3 1/2 inch wide round patties, about 1/2 to 3/4 inch thick.
- Coat with Cornmeal (Optional): Spread cornmeal evenly on a plate and dip each side of the muffin rounds into the cornmeal for added texture.
- Cook on Skillet: Heat a large non-stick skillet over low-medium heat. Place 4 muffin rounds at a time onto the skillet, ensuring enough space between them to rise. Cover with a lid and cook for 10 minutes until golden brown. Flip, cover, and cook another 10 minutes.
- Rest the Muffins: Remove from heat and keep covered for 10 minutes. Test one muffin to ensure it is fully cooked through; if not, cook a few more minutes on low-medium heat.
- Cool and Serve: Allow muffins to cool completely before splitting and toasting. Add your favorite spreads to enjoy. Store leftovers in the refrigerator or freezer.
Notes
- Make sure not to cook the muffins over high heat to avoid burning before they are cooked through.
- Using cornmeal adds a classic texture and prevents sticking, but it’s optional.
- Test one muffin after cooking to ensure they are fully cooked inside.
- Store uneaten muffins in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- For a hands-on approach, knead dough by hand if you don’t have a stand mixer.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
