Ingredients
- 1 cup (225 g) plain Greek yogurt
- 1 cup (125 to 130 g) self-rising flour, plus a little extra for dusting
- 1 large egg
- 2 tablespoons grated Parmesan cheese (optional, for extra flavor)
For Cooking
- A light coating of olive oil or nonstick cooking spray
- A little cornmeal or flour for dusting (optional)
Note: If you do not have self-rising flour, use 1 cup all-purpose flour mixed with 1½ teaspoons baking powder and ¼ teaspoon salt.
🧐 A Closer Look at the Ingredients
Plain Greek yogurt. The heart of the recipe. Greek yogurt is thick, creamy, and rich in protein, and it adds moisture and a gentle tang to the dough. Choose a thick, plain Greek yogurt. Very watery yogurt can make the dough sticky and difficult to shape. The fat level you prefer will work, though fuller-fat yogurt gives a slightly richer, softer muffin.
Self-rising flour. This flour already contains baking powder and salt, which is why you do not need yeast. Measure it carefully. Too much flour can make the muffins dry and heavy, so spoon the flour into the measuring cup and level it off. If you do not have self-rising flour, the note in the recipe explains how to make a substitute with all-purpose flour, baking powder, and salt.
Large egg. Binds the dough, adds protein, and gives structure so the muffins hold their shape in the skillet.
Grated Parmesan cheese (optional). Two tablespoons add a savory, nutty flavor and help the muffins taste more like a bakery item. Skip it if you prefer a plain muffin.
Olive oil or nonstick cooking spray. A light coating prevents sticking and helps the muffins brown evenly.
Cornmeal or flour for dusting (optional). A sprinkle in the pan gives a classic rustic English muffin finish and a little extra texture.
Instructions
Add the Greek yogurt and egg to a mixing bowl. Whisk until smooth and well combined.
Add the self-rising flour and optional Parmesan cheese. Stir with a spoon or spatula until a soft, slightly sticky dough forms.
Avoid adding too much extra flour, as this can make the muffins dense.
Lightly flour your work surface and transfer the dough onto it.
Gently fold the dough over itself a few times until it becomes easier to handle. You do not need to knead it extensively.
If the dough is extremely sticky, dust your hands and the surface with a little flour.
Pat the dough into a round approximately ¾ inch (2 cm) thick.
Use a 3-inch round cutter or the rim of a glass to cut out 4 muffins. Gather any scraps gently and reshape if necessary.
For a traditional English muffin appearance, keep the sides relatively straight and the thickness even.
Place a nonstick skillet or heavy-bottomed pan over low to medium-low heat.
Lightly grease the surface with olive oil or cooking spray. If desired, sprinkle a little cornmeal into the pan for a classic rustic finish.
The pan should be warm enough to cook the muffins gradually without burning the outside.
Place the muffins in the skillet, leaving space between them.
Cover the pan with a lid and cook for approximately 6 to 8 minutes per side, turning once, until both sides are golden brown and the centers are cooked through.
Keep the heat low enough to prevent the outside from browning too quickly. If the muffins are thick, they may need a few additional minutes.
Check the center of one muffin before removing the batch. The interior should be set rather than wet or doughy.
Transfer the muffins to a wire rack and allow them to rest for 5 minutes.
For a more traditional English muffin texture, split them horizontally with a fork rather than cutting with a knife. This creates a more rustic surface that holds butter and other toppings beautifully.
Slice the muffins in half and toast until lightly crisp on the inside.
Serve with scrambled eggs, avocado, cottage cheese, smoked salmon, or your favorite breakfast toppings.