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
