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
Units
Scale
- 1 1/3 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 tsp baking powder + ¼ tsp 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