What if I told you that you could create golden brown, homemade English muffins with just two simple ingredients?
Yes, you read that right—this 2-ingredient English muffins recipe has taken the entire internet by storm, thanks to TikTok and true believers in quick bread magic.

2 Ingredient Dough English Muffins
With a craggy crumb, chewy crust, and tender interior, these English muffins are perfect for breakfast sandwiches, eggs benedict, or even English muffin pizzas.
Using just plain fat-free Greek yogurt and cups of self-rising flour, this two-ingredient dough transforms into a great recipe for homemade English muffins that rivals anything from the grocery stores.
The best part? It’s one of those easy bread recipes that doesn’t require yeast, proofing, or fancy tools—just a wooden spoon, a prepared baking sheet, and your favorite toppings.
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For the best flavor and texture, sprinkle fine cornmeal or sesame seeds onto the dough balls before baking.
The craggy face and tangy taste of these muffins make them the best way to enjoy a delicious breakfast. Plus, they’re freezer-friendly, so next time, make a big batch to have on hand.
Whether you’re toasting them in a toaster oven or serving them fresh, these English muffins will quickly become a favorite breakfast option.
This homemade English muffin recipe is a game-changer for anyone who loves easy bread recipes with minimal ingredients. So grab your pair of staples and try the best English muffin recipe for yourself.
Whether you’re a fan of Primal Edge Health or just love experimenting with two-ingredient bread, these muffins are guaranteed to deliver the best results.
Here are some more Weight Watcher friendly side dishes and desserts you may like Air Fryer Polenta, Easy Naan Bread , Air Fryer Avocado Fries, 3 Ingredient Cinnamon Muffins and my favorite Banana Chocolate Chip Muffins.
Why I Love this Recipe...
Weight Watcher Friendly - These 2 Ingredient muffins can be made into 2 WW point or 4 WW point muffins depending on how you divide your dough. If you divide your dough into 8 pieces you will create 8 smaller sized 2 WW Point English Muffins. I preferred dividing the dough into 4 and making a batch full size English Muffins at 4 WW Points each.
Easy To Make - You literally only need 2 Ingredients for these homemade English Muffins and 5 minutes of prep time.
Homemade is always Better - Making homemade English muffins with Greek yogurt and self-rising flour is always better than store-bought because it’s a healthier, protein-packed way to start your day.
The plain fat-free Greek yogurt not only gives the muffins a tangy taste and tender texture but also boosts their protein content, helping you feel fuller longer and supporting muscle health.
Unlike store-bought options loaded with preservatives, these muffins are fresh, wholesome, and perfect for creating a nutritious breakfast that sets the tone for a productive day.
Ingredients
Plain Greek Yogurt - We used siggi's plain Greek Yogurt for this English Muffin recipe. Fage Greek yogurt also works really well.
Self Rising Flour - If you don't have self-rising flour on hand you can make your own.
DIY Self-Rising Flour Recipe
For every 1 cup of all-purpose flour, mix in:
- 1 ½ teaspoons of baking powder
- ¼ teaspoon of salt
Simply whisk these ingredients together, and you’ve got self-rising flour ready to use!
How to Make 2 Ingredient Dough English Muffins
1: Preheat your oven to 350 degrees F. Line a large sheet pan with parchment paper.
2: In a large bowl mix the self rising flour and Greek Yogurt with a wooden spoon. Use your hands to knead the dough.
3: Divide your dough into 4 pieces if you want a full size 4 WW pt English Muffin. If you prefer a smaller 2 WW Point muffin divide your dough into 8 pieces. Once divided roll each piece into a ball.
4: Flatten each ball into a hockey puck size shape. Sprinkle one side with cornmeal.
5: Spray a spritz of olive oil on a non stick skillet over medium heat. Place your hockey puck dough cornmeal side up in the pan for 2 minutes to brown slightly.
6: Remove from pan and place back on your sheet pan cornmeal side down. Bake for 15 minutes.
7: Cool on a wire rack. Once cooled use the fork tines to gently open your muffin and toast or serve with a pat of butter or peanut butter and jelly.
Watch the How to Make Homemade English Muffins Video Here..
Healthy Ways to Enjoy your Muffins...
- Breakfast Sandwiches: Layer with eggs, avocado, and turkey bacon.
- Eggs Benedict: Top with poached eggs and a lighter yogurt-based hollandaise.
- Mini Pizzas: Add marinara, veggies, and low-fat cheese for a quick meal.
- Snack with Nut Butter: Spread almond or peanut butter for a protein-rich snack.
Expert Tips
- Always use fresh self-rising flour for proper rise and texture. If you don’t have it, mix all-purpose flour with baking powder and salt (1 cup flour + 1.5 teaspoon baking powder + ¼ teaspoon salt)
- Opt for plain fat-free Greek yogurt for its thick consistency and protein content.
- Mix the dough just until combined using a wooden spoon to avoid overworking it, which can make the muffins dense. A slightly sticky dough is perfect.
- Keep a small bowl of water nearby to dampen your hands when forming dough balls. This prevents sticking and helps shape smooth rounds.
- Sprinkle fine cornmeal on your prepared baking sheet and the tops of the muffins before cooking for a traditional texture and added crunch.
- Cook the muffins in a non-stick skillet or griddle on medium-low heat. This ensures they cook through without burning, creating a chewy crust and tender interior.
- Allow the muffins to cool on a wire rack before slicing to avoid a gummy texture inside. Use a fork to split them for that classic craggy crumb.
- Store muffins in an airtight container at room temperature for 1-2 days. For longer storage, freeze them for up to 3 months in a freezer-safe bag. Toast straight from frozen for convenience.
- Double or triple the recipe to have muffins ready for busy mornings. They’re great toasted in a toaster oven for a quick breakfast or snack.
Are you a Weight Watcher?
If you follow my Blog you probably already know I am a lifetime member of Weight Watchers and I like to point all of my Recipes with the WW Points System.
This Weight Watchers friendly English Muffin recipe is 2 or 4 Points on my Weight Watchers points app for one English Muffin depending on how you divide your dough. If you divide your dough into 8 muffins they are 2 WW pts each. If you divide your dough into 4 muffins they are 4 WW pts each.
Weight Watchers has a new individualized program right now to make it easier to enjoy the foods you love and still lose weight.
Just plug the ingredients into your WW app to confirm the points for your individual program.
If you want to see the old Purple, Blue and Green WW Food Lists for each plan just click Here… For a list of the 2025 Free WW Food list click here..
Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.
I used to go back and forth between the Purple Plan and the Blue Plan prior to the new program and whenever I hit a plateau I did my own 30 Day Low Carb Meal Plan which jumpstarts the Fat Burning again, so if you feel stuck try it!
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Easy Two-Ingredient Dough English Muffins Recipe
- Total Time: 30 Minutes
- Yield: 8 Muffins 1x
- Diet: Low Calorie
Description
What if I told you that you could create golden brown, homemade English muffins with just two simple ingredients?
Yes, you read that right—this 2-ingredient English muffins recipe has taken the entire internet by storm, thanks to TikTok and true believers in quick bread magic.
Ingredients
- 1 ⅓ cup of Self Rising Flour
- 1 cup of Plain Fat Free Greek Yogurt
- 3 Tablespoons of Cornmeal
Instructions
- Preheat your oven to 350 degrees F. Line a large sheet pan with parchment paper.
- In a large bowl mix the self rising flour and Greek Yogurt with a wooden spoon. Use your hands to knead the dough.
- Divide your dough into 4 pieces if you want a full size 4 WW pt English Muffin. If you prefer a smaller 2 WW Point muffin divide your dough into 8 pieces. Once divided roll each piece into a ball.
- Flatten each ball into a hockey puck size shape. Sprinkle one side with cornmeal.
- Spray a spritz of olive oil on a non stick skillet over medium heat. Place your hockey puck dough cornmeal side up in the pan for 2 minutes to brown slightly
- Remove from pan and place back on your sheet pan cornmeal side down. Bake for 15 minutes.
- Cool on a wire rack. Once cooled use the fork tines to gently open your muffin and toast or serve with a pat of butter or peanut butter and jelly.
Notes
- Always use fresh self-rising flour for proper rise and texture. If you don’t have it, mix all-purpose flour with baking powder and salt (1 cup flour + 1.5 teaspoon baking powder + ¼ teaspoon salt)
- Opt for plain fat-free Greek yogurt for its thick consistency and protein content.
- Mix the dough just until combined using a wooden spoon to avoid overworking it, which can make the muffins dense. A slightly sticky dough is perfect.
- Keep a small bowl of water nearby to dampen your hands when forming dough balls. This prevents sticking and helps shape smooth rounds.
- Sprinkle fine cornmeal on your prepared baking sheet and the tops of the muffins before cooking for a traditional texture and added crunch.
- Cook the muffins in a non-stick skillet or griddle on medium-low heat. This ensures they cook through without burning, creating a chewy crust and tender interior.
- Allow the muffins to cool on a wire rack before slicing to avoid a gummy texture inside. Use a fork to split them for that classic craggy crumb.
- Store muffins in an airtight container at room temperature for 1-2 days. For longer storage, freeze them for up to 3 months in a freezer-safe bag. Toast straight from frozen for convenience.
- Double or triple the recipe to have muffins ready for busy mornings. They’re great toasted in a toaster oven for a quick breakfast or snack.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Breakfast
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 119
- Sugar: 1.5 g
- Sodium: 261.9 mg
- Fat: 2.1 g
- Carbohydrates: 19.1 g
- Protein: 5.5 g
- Cholesterol: 4.6 mg
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