Oat Flour English Muffins with Greek Yogurt (No Yeast)

These Greek Yogurt English Muffins are quick, yeast-free, and made with simple ingredients like Greek yogurt, maple syrup, baking powder, baking soda, apple cider vinegar, and salt. Perfect for breakfast sandwiches or a savory breakfast, they’re cooked on the stove top and finished in the toaster oven for that classic cornmeal texture.

A stack of greek yogurt English muffins on a cutting board.

These Greek Yogurt English Muffins have become a staple in my kitchen, and I’m excited to share them with you because they truly stand out from the rest. With simple ingredients like Greek yogurt, maple syrup, baking powder, baking soda, apple cider vinegar, and a pinch of salt, this recipe is easy to make and full of flavor. What sets it apart is its flexibility—no yeast or rising needed, and I also include measurements for making these muffins with almond and tapioca flour, gluten-free flour, or all-purpose flour.

Whether you’re prepping for a week of breakfast sandwiches or looking for a quick savory breakfast, these oat flour muffins deliver every time. Cook them on the stove top in a skillet, finish with a crispy toast in your toaster oven, and enjoy that satisfying cornmeal texture. Whether you’re creating a copycat McMuffin or enjoying them with butter and jam, they’ll quickly become your new favorite.

YouTube video

Why You’ll Love This Gluten-Free English Muffin Recipe

  • No Yeast Needed: These muffins come together quickly without the need for rising or yeast.
  • Simple Ingredients: Made with basics like Greek yogurt, maple syrup, and oat flour for easy baking.
  • Perfect for Breakfast Sandwiches: They’re sturdy, flavorful, and ideal for making your favorite morning sandwich.
  • Cornmeal Texture: Cooked on the stove top with a classic cornmeal finish for that perfect crunch.
Oat flour English muffins on a cutting board.

Ingredients & Substitutions

Here is everything you need to make the best homemade English muffin recipe:

Greek Yogurt: You can swap this with dairy-free yogurt if needed, just make sure it’s thick like Greek yogurt. Regular yogurt will not work with this recipe.

Oat Flour: You can use store-bought oat flour or grind your own from old-fashioned or quick oats. You can also use these flour alternatives.

FLOURMEASUREMENTSBAKING SODA AMOUNT
Oat Flour1 cup (129g)1/2 teaspoon
Almond Flour1 cup (112g) almond flour + 1/4 cup (34g) tapioca flour1/2 teaspoon
Gluten-Free Flour (without xanthan gum)3/4 cup (128g)reduce to 1/4 teaspoon
All-Purpose Flour3/4 cup (104g)reduce to 1/4 teaspoon

Apple Cider Vinegar: White vinegar or lemon juice will work just as well here. They both help activate the baking soda to give the muffins a nice rise.

Maple Syrup (Optional): Honey or agave syrup can easily replace the maple syrup, or if you prefer a sugar-free option, you can skip it altogether or use a few drops of liquid stevia.

Baking Powder: No substitutions recommended here—it’s the key to that perfect rise!

Baking Soda: If you’re in a pinch, you can skip the baking soda and double the baking powder, though it might affect the texture slightly.

Salt: Regular table salt, sea salt, or even Himalayan pink salt are all fine choices here.

Cornmeal: If you don’t have cornmeal, try using almond flour or even more oat flour to sprinkle on the outside. This gives the muffins that classic texture on the outside without needing cornmeal.

Oat flour English muffins on a cutting board.

How to Make My Gluten-Free English Muffin Recipe

Here are easy, detailed, step-by-step instructions for making my oat flour muffins. The instructions are also repeated in the recipe card at the bottom of this blog post.

Step 3: Shape the Muffins

Sprinkle 1 tablespoon of cornmeal on a plate or cookie sheet. Divide the dough into 4 equal parts. Pour some oil on your hands and shape each into a round disk, about 3/4 inch thick. 

NOTE: If you’re using gluten-free flour or all-purpose flour instead of oat flour, do not oil your hands. Use a light dusting of more flour so the dough doesn’t stick. 

Lightly press each side of the muffin dough into the cornmeal for that classic English muffin texture. You can swirl them inside a slightly larger cookie cutter for a perfect circle.

Shaping the English muffin in your hands.
Shaping a circular muffin with a cookie cutter.

Step 4: Cook the Muffins

Place the muffins on the preheated skillet or griddle, cover the pan, and cook for 8-10 minutes on each side, until golden brown and cooked through. Keep an eye on the heat to ensure they don’t burn before cooking through. Allow to cool completely before slicing.

Cooking English muffins in a skillet.
Placing a lid on the skillet to trap in steam.
Flipping English muffins over in a skillet.
Breakfast mcmuffin with homemade English muffin.

Expert Recipe Tips

Homemade Oat Flour: If you don’t have oat flour on hand, you can easily make your own by blending rolled oats in a food processor until finely ground. 

Texture and Thickness: The dough should be thick but slightly sticky. If it’s too dry, add a teaspoon of Greek yogurt at a time until it’s workable. If too wet, sprinkle in a little extra oat flour.

Cooking the Muffins: These cook best over medium-low heat, so they don’t brown too quickly on the outside before fully cooking through the middle. Keep an eye on them and adjust the heat as needed.

Toasting for a Crispy Finish: While these are delicious right out of the pan, they get an extra crispy texture if you slice them open and toast them. Perfect for breakfast sandwiches or with a spread of butter!

Delicious English Muffin Serving Suggestions

  • Scrambled Eggs: These muffins pair perfectly with fluffy scrambled eggs for a quick breakfast.
  • Homemade Jam or Jelly: Spread some sweet jam or jelly on top for a delicious, fruity bite.
  • Bacon or Sausage: Add crispy bacon or savory sausage to make your own McDonald’s-style McMuffin at home.
  • Cheese: Melt your favorite cheese for a warm, gooey breakfast sandwich.
  • Butter and Honey: A simple drizzle of honey and a pat of butter take these muffins to the next level.
  • Lettuce and Tomato: For a fresh twist, add lettuce and tomato for a light and flavorful sandwich.

Room Temperature: Store your muffins in an airtight container at room temperature for up to 2 days. Make sure they are completely cooled before storing to avoid any moisture build-up.

Refrigeration: If you need them to last longer, you can refrigerate the muffins in an airtight container for up to 5 days. Toast them before serving for the best texture.

Freezing: These muffins freeze beautifully! Let them cool completely, then store in a freezer-safe bag or container for up to 3 months. To reheat, simply pop them in the toaster or warm them in the microwave for 20-30 seconds.

Can I bake english muffins in the oven?
Yes, you can bake English muffins in the oven! While they’re traditionally cooked on the stove top or griddle, you can bake them at 350°F (175°C) for about 10-15 minutes until they’re golden brown. Just be sure to flip them halfway through for even cooking. They’ll still have that delicious flavor, but the texture may be slightly less crispy than pan-cooked muffins.

Can I make these oat flour English muffins dairy-free?
Yes! You can easily swap out the Greek yogurt for a thick, dairy-free yogurt like coconut or almond-based yogurt. Just make sure it’s unsweetened for the best flavor. This keeps the muffins dairy-free while still giving them that nice texture.

How do I make homemade oat flour for this recipe?
Making your own oat flour is super simple! Just blend rolled oats in a food processor or high-speed blender until they’re finely ground. Use gluten-free oats if needed. It’s a quick and budget-friendly alternative to store-bought oat flour.

Can I skip the maple syrup in this homemade English muffin recipe?
Yes, the maple syrup is optional! It adds a touch of sweetness, but if you’re aiming for a savory muffin or cutting down on sugar, feel free to leave it out. You won’t miss it!

What can I substitute for the cornmeal on the outside?
If you don’t have cornmeal, no worries! You can sprinkle extra oat flour or almond flour on the outside of the muffins. This will still give them a bit of texture, though it won’t be exactly the same as cornmeal.

How do I know when the muffins are fully cooked?
The muffins should be golden brown on both sides and firm to the touch. If you’re unsure, you can insert a toothpick into the center—it should come out clean. If they’re browning too quickly on the outside but not cooked inside, lower the heat and cook a little longer.

Can I freeze these homemade English muffins?
Absolutely! These English muffins freeze really well. Just let them cool completely before freezing them in an airtight bag or container. They can last up to 3 months in the freezer. Reheat them in the toaster or microwave whenever you want a quick, delicious breakfast!

Can I use almond flour instead of oat flour?
Yes, see the flour table in the Ingredients & Substitutions section above.

Can I use all-purpose flour instead of oat flour?
Yes, see the flour table in the Ingredients & Substitutions section above.

Do you love yeast-free breads? Check out more of my easy and nutritious bread recipes that do not require any yeast:

A stack of greek yogurt English muffins on a cutting board.

Oat Flour English Muffins with Greek Yogurt (No Yeast)

Gluten-Free diet-friendly recipe
These Greek Yogurt English Muffins are quick, yeast-free, and made with simple ingredients like Greek yogurt, maple syrup, baking powder, baking soda, apple cider vinegar, and salt. Perfect for breakfast sandwiches or a savory breakfast, they’re cooked on the stove top and finished in the toaster oven for that classic cornmeal texture.
5 from 6 votes
Servings 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 2/3 cup greek yogurt (160ml)
  • 1 teaspoon apple cider vineger
  • 1 tablespoon maple syrup (optional)
  • 1 cup oat flour (130g) (130g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cornmeal

Instructions
 

  • Preheat a large skillet or griddle over medium-low heat while you prepare the dough. Lightly grease it with a bit of butter or oil to prevent sticking.
  • In a medium bowl, combine 2/3 cup Greek yogurt, 1 teaspoon apple cider vinegar, and 1 tablespoon maple syrup (if using). Stir until combined.
    Add the dry ingredients, including 1 cup oat flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Stir with a sturdy spatula or stand mixer. You should have a slightly sticky soft dough.
  • Sprinkle 1 tablespoon of cornmeal on a plate or cookie sheet. Divide the dough into 4 equal parts. Pour some oil on your hands and shape each into a round disk, about 3/4 inch thick. 
    NOTE: If you're using gluten-free flour or all-purpose flour instead of oat flour, do not oil your hands. Use a light dusting of more flour so the dough doesn't stick. 
    Lightly press each side of the muffin dough into the cornmeal for that classic English muffin texture.
  • Place the muffins on the preheated skillet or griddle, cover the pan, and cook for 8-10 minutes on each side, until golden brown and cooked through. Keep an eye on the heat to ensure they don’t burn before cooking through. Allow to cool completely before slicing.

Video

YouTube video

Notes

Homemade Oat Flour: If you don’t have oat flour on hand, you can easily make your own by blending rolled oats in a food processor until finely ground. 
Texture and Thickness: The dough should be thick but slightly sticky. If it’s too dry, add a teaspoon of Greek yogurt at a time until it’s workable. If too wet, sprinkle in a little extra oat flour.
Cooking the Muffins: These cook best over medium-low heat, so they don’t brown too quickly on the outside before fully cooking through the middle. Keep an eye on them and adjust the heat as needed.
Toasting for a Crispy Finish: While these are delicious right out of the pan, they get an extra crispy texture if you slice them open and toast them. Perfect for breakfast sandwiches or with a spread of butter!

Nutrition

Calories: 166kcalCarbohydrates: 27gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 2mgSodium: 444mgPotassium: 179mgFiber: 2gSugar: 4gVitamin A: 1IUCalcium: 177mgIron: 2mg
Keyword English muffin, greek yogurt, no yeast, oat flour
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

11 Comments

  1. I’ve heard about using greek yogurt for gluten-free bread but hadn’t tried it yet. These are so easy! Love using oat flour.

  2. These english muffins take less than 30 minutes to make without any yeast or rising! I’m excited for you to try them 🙂

5 from 6 votes

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