Two Ingredient English Muffins

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Made simply with self-rising flour and Greek yogurt, Two-Ingredient English Muffins are a game-changer in your morning routine. Fried on a skillet to flaky golden perfection, this easy and delicious breakfast dish is guaranteed to become a staple in your home.


Two-Ingredient English Muffins have changed the breakfast game in my home. They’re made with minimal ingredients, they cook on the stove which means I don’t have to wait around for the oven to heat up, and most importantly—they are absolutely heavenly.

These versatile breakfast muffins can be used as the base of your favorite sandwich, coated in a layer of creamy nut butter or sweet jam, or topped with avocado slices for the ultimate avocado toast. The options are truly endless, so get creative and mix it up.

If you’re ever bored and looking for something to do around the house, I highly recommend making several batches of two-ingredient dough (2ID) and storing them in the freezer. This is one of my favorite baking hacks because the dough lasts in the freezer for up to 6 months.

That means that by dedicating an hour or two to preparing as much 2ID dough as you can, dishes like homemade pizza, bagels, breadsticks, and pretzels will be infinitely easier and quicker to make.

For example, these English Muffins can be prepared in under 20 minutes if you prepare your dough ahead of time. Can you imagine? Homemade English muffins in under 20 minutes! Um, yes, please.

Serve these homemade English Muffins at your next Sunday brunch or family breakfast, or bring them to work with a packet of nut butter for a healthy and delicious on-the-go breakfast. However you choose to enjoy this dish, I know you’re going to love it.

Homemade English muffins cut in half with served with strawberry jelly on a plate.

Key Ingredients

To make this easy breakfast recipe, you will need the following key ingredients:

  • Self-rising flour: This can be found at any grocery store or made from scratch with a combination of all-purpose flour, baking powder, and salt.
  • Greek yogurt: Not only does Greek yogurt provide the ideal amount of moisture to our dough, but it’s also loaded with protein, probiotics, and tons of nutrients.

How to Make Two-Ingredient Dough

Two-ingredient dough is a magical invention that was designed to lessen the burden of cooking from scratch for home cooks everywhere.

It’s made from a basic combination of self-rising flour and Greek yogurt, which is then used to make baked goods like pizza, bagels, donuts, pretzels, and English muffins.

Self-rising flour isn’t talked about quite as common as it used to be, but it can still be found at most grocery stores.

If you can’t find self-rising flour at your local grocery store, you can easily make it from scratch with the following ingredients:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt

Ways to Serve English Muffins

Looking for some inspiration? Here are some of my favorite ways to serve English muffins:

  • Make a breakfast sandwich. By adding a fried or scrambled egg, a slice of cheese, and a layer of bacon or sausage, you can instantly create the breakfast sandwich of your dreams. No Dunkin Donuts run is necessary!
  • Top them with nut butter. From almond to peanut to cashew, nut butter are loaded with heart-healthy fats and beneficial nutrients that make them excellent additions to a healthy breakfast or snack.
  • Coat them with jam or fruit compote. If you prefer your breakfasts on the sweeter side, try serving these breakfast bread with a layer of jam or homemade fruit compote. This Berry Chia Jam would be delicious.
  • Make avocado toast. Everyone's favorite breakfast! I’m no exception. This dish serves as the perfect base for an amazing avocado toast. Don’t forget to top it with sesame seeds and sea salt, you’ll thank me later!
  • Use them for homemade pizzas. For a quick and easy lunch, add some pizza sauce and mozzarella cheese to your muffins before popping them into the toaster oven. In just a few minutes, you will have delicious homemade pizzas. Breakfast pizzas are delicious too!

Toasted homemade English muffins with cornmeal cut in half with jam and berries on the side.

How to Store English Muffins

Two-Ingredient English Muffins are fantastic for making in big batches, because they keep really well both in the fridge and in the freezer.

If you’re ever in a hurry and don’t have time to cook breakfast, you can simply grab one of these babies out of the freezer and pop it into the toaster.

Add a swipe of jam or butter and you’ve got a super easy on-the-go breakfast!

To store this dish for later, you will need to first wait for it to cool down to room temperature, then transfer it to an airtight bag or container. Once properly sealed, it can be stored in one of two ways:

  • In the fridge for up to 1 week
  • In the freezer for up to 3 months

Frequently Asked Questions

Below you will find the answers to some of the most commonly asked questions about this dish:

This recipe, like many others, calls for cornmeal to sprinkle onto the skillet and onto the muffins themselves. It’s tradition to use cornmeal to make the dough easier to handle once it’s been cooked. It helps prevent the dough from sticking to the pan.

To store these leftover baked English muffins in the freezer, simply transfer the muffins to an airtight bag or container. When stored like this, they will stay good in the freezer for up to 3 months. Whenever you’re ready to eat them, simply pop them into the toaster or toaster oven.

English muffins can be served in a variety of ways. You can top them with nut butter, fruit jam, hummus, or sliced avocado; use them to make homemade pizzas; or make them into breakfast sandwiches. Get creative and have fun with them!

Easy English muffins made with Greek yogurt dough on a plate with butter.
The Recipe
Two ingredient English muffins stacked on a marble board with fresh berries and jam on the side.

Two Ingredient English Muffins

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  • 1 1/4 cup self rising flour
  • 1 cup nonfat Greek yogurt

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In a large mixing bowl, combine the flour and yogurt, stirring until they are well combined, using a fork, if necessary. If the mixture is too sticky, add a Tablespoon of additional flour and continue to mix. Repeat as necessary until the mixture becomes a workable ball of dough. Remove the dough from the bowl and knead on a lightly floured surface, until the dough is smooth.


Divide into eight equal balls of dough, and shape by hand into small discs about three-four inches in diameter, and ¼ inch in thickness.


Sprinkle the tops and bottoms of each piece with cornmeal, this is optional but more traditional. Working in batches, fry half of the muffins on the stove top, cooking for about 6-8 minutes on each side. Use a smooth spatula to lightly press down on each side while it’s cooking. You want to press just enough to flatten the muffins, but not too much so they don’t rise while they are cooking.


Remove cooked muffins from the pan, and repeat with the second batch. Once they are all prepared, cut in half and serve.

Nutritional Facts
Serving Size: 1 English muffin
Amount Per Serving
Calories 86
Calories from Fat 2
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 244mg
Total Carbohydrate 16g
Dietary Fiber 1g
Sugars 1g
Protein 5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
On Two Ingredient English Muffins
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December 29, 2023 - 08:19
Trying them today 30th.dec 2023but will add half a teaspoon.baking powder to make a bit fluffy.
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June 12, 2023 - 08:51
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Made these with gluten free flour and ricotta cheese and sour cream.
They turned out great! So glad I could make them quickly because I didn't have hours to wait. Also obviously was short on any ingredients.
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May 17, 2023 - 07:53
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I tweaked this a bit to use some sourdough discard with whole fat Greek yogurt. Still turned out great. I still prefer the overnight version of English muffins (more bubbly texture), but these are great for when I don’t plan ahead. Thanks for a good recipe!
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Rodney Neufeld
April 2, 2023 - 06:59
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I would like to know how long to mix the dough 'until it is smooth'. I don't think that I worked it long enough. My muffins did not have air bubbles inside - they were dense. The taste is good, but not the texture.
Thank you.
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Jenna P
February 6, 2023 - 17:49
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I was very sceptical, but these are actually pretty good!

It’s tough to find low calorie English muffins where I live (small town Canada), so I was happy when I found this recipe!

As another poster stated, they were a little chewy but they taste great and hold up well! I cooked mine at medium for 5 mins a side.
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Fae Gisler
August 27, 2022 - 08:34
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Hi Kristen, Just made these yesterday and they turned out great! I wish I had cooked them a bit longer but I was worried about burning them! They’re a bit more chewy than the store-bought version but still taste great! I do want to mention one recipe tip for others; you give the instructions to make your own self-rising flour and in the ingredients you call for 1 1/2 cups regular flour. Then in the E. Muffin recipe, you call for 1 1/4 cups of self-rising flour. I spotted the difference at the last minute. Just an FYI for others. Thanks!
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June 20, 2023 - 12:53
What did you end up using for your proportions if you made them? Did you use the 1 1/4 amount or the 1 1/2 amount?
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October 21, 2023 - 08:00
I just made these this morning. I made up the self-rising flour using 1.5 cups of flour as explained up top(using gram measurements). So including the powder/salt it is a little over 1.5 cups. From that mixture I took 1.25 cups (again by weight) for the recipe. I used some of the remaining flour to make the dough less wet and still more of the remaining flour for my kneading surface.

In the end I wound up using most of the 1.5 cups between the actual muffins and all the other steps without needing to grab any extra flour.
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Carmen Ivette S...
May 11, 2022 - 12:08
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Hi! Can you use almond flour?
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May 11, 2022 - 13:10
Almond flour bakes differently than self-rising flour so it wouldn't work as a replacement unfortunately.
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March 22, 2022 - 22:46
Can you fry them in an air fryer?
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March 28, 2022 - 16:49
I haven't tried making them in the air fryer but let me know if you try it!
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Rosa R
February 17, 2022 - 09:49
Can I use plain yogurt? I can’t have dairy and I buy the dairy free yogurt. I’ve looked for Greek yogurt but no stores in my area have it.
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February 17, 2022 - 12:12
Plain yogurt doesn't work as well since it is thinner than Greek yogurt. The best replacement I have found is actually coconut yogurt since it is also thick. Another option is to thicken your plain yogurt. Simply place the plain yogurt in a fine-mesh strainer. Place the strainer over a bowl and refrigerate for 1 to 3 hours until it drains and becomes thicker. Then re-measure the yogurt to make sure you have the full cup.
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Carol McDonald
February 17, 2022 - 09:42
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Do you need to spray the frying pan with Pam? Or are they "dry fried?"
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Maureen Levin
February 17, 2022 - 12:52
I’d also like an answer to that question
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February 17, 2022 - 12:13
You could pan-fry in Pam or a splash of neutral cooking oil.
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February 17, 2022 - 07:56
Hi Kristin I am just curious how do you freeze the 2 ingredient dough do you fully mix it and then freeze the dough? Thanks this recipe looks great I can’t wait to make it.
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February 17, 2022 - 12:13
Yes! Fully mix the dough and then freeze it.
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February 17, 2022 - 07:35
Does it work to make your own self rising flour with whole wheat or partial whole wheat flour?
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February 17, 2022 - 12:14
I haven't tried it but from what I have read it should work just fine. You might need a touch of extra yogurt if the dough feels too dry.
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Carolyn Stein
February 16, 2022 - 14:55
Is there any way to make these without frying them?
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February 17, 2022 - 12:15
You are just lightly frying them in a splash of oil in a pan. You could try brushing the tops of the muffins with oil or cooking spray and baking them. However, I haven't tested this method. Englis muffins are traditionally lightly fried or cooked in a pan or on a griddle.
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February 16, 2022 - 14:27
When you say fry, do you mean submerge the whole thing in oil frying or do you mean add a little oil to the skillet and cook? Can these be baked?
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February 17, 2022 - 12:16
Just add a touch of oil to the pan and lightly fry, almost like how pancakes are cooked. I haven't tried baking them yet, but they may turn out more like a bun if baked.
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