Two Ingredient English Muffins {No Oven Needed!}

These Two-Ingredient English Muffins don’t need yeast, rise time, or an oven. Seriously! They’re fluffy on the inside, crisp on the outside, and super versatile, too.

I toasted mine with almond butter and berries, my husband turned his into a breakfast sandwich, and my kids just kept sneaking pieces off the cooling rack!

They freeze beautifully, reheat in seconds, and are super fun to customize (perfect for mini pizzas and avocado toast!). Great for meal prepping for the week or when you want something warm with your coffee!

Before You Get Started

I’ve made these muffins more times than I can count! These tips will help you nail the texture from the very first batch.

• Use full-fat or nonfat Greek yogurt. Both work well. Just avoid regular yogurt, as it’s too thin for the dough.
• Buy 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! See FAQ for details.
• Dust with cornmeal. Optional but classic. It adds that signature English muffin texture and helps prevent sticking.
• Don’t over-knead. A few turns on a floured surface is all it takes to smooth the dough.

How to Make Two-Ingredient English Muffins

Here’s exactly how I make these English muffins on the stovetop for fluffy, golden-brown results every time.

1. Mix the Dough

In a large bowl, combine self-rising flour and Greek yogurt. Stir until a shaggy dough forms. If it’s sticky, add more flour.

2. Knead and Shape

Turn the dough onto a lightly floured surface. Knead gently until smooth. Divide into equal pieces and shape into discs.

3. Add Cornmeal

Sprinkle tops and bottoms with cornmeal if using. This gives that classic texture and makes them easier to handle!

4. Cook on the Stovetop

Heat a nonstick skillet or griddle over medium-low. Cook muffins in batches, pressing lightly with a spatula. They should puff up and turn golden brown.

Pro tip: Don’t press too hard while cooking. You want them to rise and stay fluffy!

5. Slice and Serve

Let cool slightly, then split with a fork (for all those nooks and crannies!). Toast if desired and top with your favorites.

Tips and Tricks for Better Muffins Every Time

These little tricks help make the dough easier to work with and the muffins even fluffier, crispier, and more freezer-friendly.

• Let the dough rest before shaping. A short 10–15 minute rest makes the dough easier to handle and helps it puff better while cooking.
• Don’t skip the cornmeal if you can help it. Even if it’s not traditional for you, it adds a subtle crunch and prevents sticking without extra oil.
• Use a biscuit cutter or jar lid for even shapes. This helps if you want more uniform muffins, especially for breakfast sandwiches.
• Freeze raw dough discs. Shape the muffins and freeze them raw between parchment. Cook straight from frozen with a slightly longer skillet time.
• Toast split muffins face-down on a dry pan. No toaster needed! This gives you a crispy inside without drying them out.

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!

Storage and Reheating

Make a double batch and stash some away! These reheat beautifully for easy breakfasts on busy mornings.

• Store: Keep cooked muffins in an airtight container for up to 1 week in the fridge.
• Freeze (cooked): Freeze in a single layer, then transfer to a bag for up to 3 months.
• Reheat: Pop in the toaster or skillet until warm and crispy.