Quick and Easy 2-Ingredient English Muffins (No Yeast!)
Start your day with a delicious twist on a classic, made effortlessly with just two ingredients: self-rising flour and creamy Greek yogurt. My Quick and Easy English Muffins are airy and tender and perfect for toasting, or as the base for your favorite recipes.
Servings: 8 English muffins
Calories: 209kcal
Ingredients
- 3 cups self-rising flour
- 2 cups plain Greek yogurt
- 2 tablespoons corn meal (optional)
Instructions
- Place your Greek yogurt into a large mixing bowl. Sift the self-rising flour into the bowl with the yogurt. Using a soft spatula, mix until dough comes together, about 30 seconds. Some stubborn dry bits will linger on the bottom of the bowl. Just use the flat of your spatula to mash the wetter parts into the dry bits and they will incorporate.
- Turn out onto a lightly floured work surface. Knead until smooth, a few minutes. Form into a flat ball.
- Divide dough into 8 equal pieces. With lightly floured hands, roll each into a ball. Pat each into a puck about 3 ½ inches in diameter and ½ inch thick. You can do this using your hands or by pressing into an English muffin ring or a large mason jar lid.
- Alternatively, you can roll the dough out to a ½ inch thickness and cut out muffins with a ring cutter, biscuit cutter, or cookie cutter.
- Sprinkle corn meal onto a section of the counter and place finished muffins on this area (optional, but traditional). Finish forming the rest of your dough and sprinkle all of them with cornmeal. Cover with a clean kitchen towel and let them rest for 15 minutes.
- Set a large cast iron pan, or other heavy bottomed skillet, onto the stove and heat over medium-low heat.
- When fully heated, brush pan with a very light layer of oil, about 1 teaspoon. Wipe with a paper towel. Place 4 of your dough pucks onto the pan and cover with a lid. Let cook for 10 minutes without opening the lid.
- Flip each muffin over, cover and cook until golden brown on each side and hollow-sounding when thumped, about another 10 to 12 minutes, or at least 200°F with an instant read thermometer.
- Place finished muffins on a wire rack to cool completely while you cook the remaining ones.
- When fully cooked, Use the tines (pointy bits) of a fork to split open a muffin. Toast, if you like, and I do. Slather your nooks and crannies with butter and jam. Enjoy.
Video
Notes
If you feel that your English muffins are the correct color, but are unsure if they are fully cooked inside, place them on a wire rack in a 350°F oven, cover with aluminum foil, and bake for five minutes. Leave covered and let cool completely.
Storage and reheating: Use the tines of a fork to split any remaining muffins, but don’t open them. Place into a plastic bag, seal and store on the counter for up to 3 days or in the refrigerator for a week. Can be frozen up to three months and still toast up like they are fresh. Let thaw on the counter before splitting them open, toasting, and enjoying
Nutrition
Calories: 209kcal | Carbohydrates: 38g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 19mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Calcium: 63mg | Iron: 1mg
