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–+ servings
English muffins on a plate.

Greek Yogurt English Muffins

Soft, fluffy, and made with just two main ingredients, these Greek Yogurt English Muffins are the easiest way to enjoy homemade bread - no yeast, no kneading, no stress. Toast them, top them, love them!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine British
Servings 6 Muffins
Calories 234 kcal

Equipment

  • 1 Rolling Pin
  • 1 Round cutter or glass
  • 1 Plate or shallow bowl
  • 1 Non-stick pan with a lid
  • 1 Wire rack

Ingredients
  

  • 350 g Self-raising flour - 2 ⅓ cups
  • 300 g Greek yogurt - 1 ¼ cups
  • 3 tbsp Semolina (optional, for dusting)

Instructions
 

  • In a large mixing bowl, combine the self-raising flour and Greek yogurt. Mix until a rough dough forms, then use your hands to bring it together into a soft ball. Add a little extra flour if it’s too sticky.
  • Let the dough rest for 5–10 minutes at room temperature to hydrate and become easier to work with.
  • Lightly flour your surface and rolling pin. Roll the dough out to 1.5–2cm thick. Use a round cookie cutter or glass (about 7–8cm wide) to cut out muffins. Re-roll scraps as needed.
  • Lightly press both sides of each disc into semolina for a classic texture and golden crust.
  • Heat a non-stick pan over low to medium-low heat. Add the muffins and cover with a lid. Cook for 5–6 minutes per side, flipping once, until golden brown and cooked through. Reduce the heat if they brown too quickly.
  • Transfer to a wire rack to cool slightly. Split open with a fork or slice with a serrated knife. Toast andserve with your favorite toppings!

Video

Notes

TIPS & NOTES:
  • Don’t overmix – Mix the dough just until it comes together for soft, fluffy muffins.
  • Use full-fat Greek yogurt – It gives the best texture and richness.
  • Flour your surface well – The dough can be slightly sticky, so use enough flour when rolling.
  • Cook low and slow – A gentle heat ensures the muffins cook through without burning.
  • No semolina? – Use cornmeal or skip it entirely—it’s just for texture.
  • To split muffins – Use a fork to gently pull them apart for that classic craggy texture (great for toasting).
  • Storage – Store in an airtight container at room temp for 1–2 days, or freeze for up to 3 months.
 
MEASUREMENTS:
I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and your english muffins will come out perfectly.
 
 
 
 
MORE INFO:
Read the blog post for a more in-depth explanation of how to make these English Muffins and more tips and storage instructions.
 
 
 
 
NUTRITIONAL INFO:
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.

Nutrition

Nutrition Facts
Greek Yogurt English Muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
234
% Daily Value*
Fat
 
3.1
g
5
%
Carbohydrates
 
39.2
g
13
%
Protein
 
8.1
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Easy English Muffins, English Muffins No Yeast, Protein English Muffins, Quick English Muffins
Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki