Ingredients
The ingredient list is short, which means the quality and handling of each item matters.
- 1 cup (225 g) plain Greek yogurt
- 2 large eggs
- 1½ cups (180 g) all-purpose flour
- 2 teaspoons baking powder
Optional extras for the skillet and the work surface include a little flour for dusting and a small amount of oil or butter to lightly grease the pan if needed. For a classic English muffin look like the ones pictured in the photos, some bakers like to dust the tray or the tops with a little cornmeal or semolina, though this is entirely optional.
Ingredient Notes and Substitutions
Greek yogurt. Plain Greek yogurt is the star of the recipe. Both full-fat and low-fat versions work well. What matters most is thickness. A thick yogurt creates a dough that is easier to shape and cut. If your yogurt has a layer of watery liquid on top, stir it well and drain off any obvious excess before measuring. Avoid flavored or sweetened yogurts, since they can change both the taste and the texture of the dough.
Eggs. Two large eggs bind the dough and help it set into a sturdy, sliceable muffin. Because the muffins contain eggs, make sure the centers are fully cooked before serving. More on that in the steps below.
All-purpose flour. Measuring flour correctly is one of the biggest factors in how these muffins turn out. If you have a kitchen scale, weigh out 180 grams. If you are using measuring cups, spoon the flour into the cup and level it off instead of scooping straight from the bag, which packs in extra flour and can make the muffins dense and dry.
Baking powder. Check that your baking powder is fresh. Old baking powder loses its lifting power, and your muffins may turn out flat. If you are unsure, test a small amount in hot water. It should fizz right away.
Instructions
Measure the Greek yogurt into a large mixing bowl. If it contains excess liquid, stir it well and drain off any obvious watery liquid before measuring. Thick, creamy yogurt helps the dough hold its shape while adding moisture and a mild tangy flavor.
Add the eggs to the bowl with the yogurt. Whisk until the mixture is smooth and the eggs are fully incorporated. Scrape down the sides of the bowl as needed so the yogurt and eggs combine evenly. This creates a consistent base for the dough.
Add the flour and baking powder to the yogurt mixture. Stir with a wooden spoon or spatula until a soft dough forms and no large patches of dry flour remain. The dough should be moist and slightly sticky but firm enough to shape. If it is difficult to handle, lightly flour your hands and your work surface. Resist the urge to add lots of extra flour, because too much will make the muffins heavy.
Lightly flour a clean work surface and transfer the dough onto it. Gently bring the dough together, then pat it into a disc about ¾ inch (2 cm) thick. Use a round biscuit cutter or the rim of a glass to cut out 6 to 8 muffins, depending on the size of your cutter. Gather any scraps gently and reshape them to make additional muffins. Place the shaped muffins on a lightly floured tray or a piece of parchment paper while you heat the skillet.
Place a nonstick skillet or heavy-bottomed frying pan over medium-low heat and let it warm for a few minutes. Lightly grease the pan if necessary. The skillet should be hot enough to cook the muffins steadily without browning the outsides too quickly. Patience with the heat is the secret to success here.
Place the muffins in the skillet, leaving space between them. Cover with a lid and cook for approximately 5 to 7 minutes on the first side. Carefully flip each muffin and cook for another 5 to 7 minutes on the second side. Adjust the heat if the muffins begin to brown too quickly. The outsides should become lightly golden while the centers cook through. Depending on the thickness of your muffins and the heat of your skillet, they may need additional time.
Because these muffins contain eggs and yogurt, it is important to check that the centers are fully cooked. If the outsides are golden but the insides still look doughy, reduce the heat and continue cooking with the lid on. For the most reliable check, use an instant-read thermometer and make sure the center reaches 160°F (71°C). If needed, transfer the muffins to a preheated 350°F (175°C) oven for several additional minutes to finish cooking.
Transfer the cooked muffins to a wire rack and let them cool for at least 10 minutes. Once they have cooled slightly, slice each muffin horizontally with a serrated knife. Toast the cut halves in a toaster or dry skillet until the edges are crisp and lightly golden. Add your favorite toppings and enjoy a warm, homemade breakfast.