Are you a fan of English muffins? How about Einkorn flour? If so, then this Einkorn English Muffins recipe is just what you’re looking for. Combining the ancient grain, Einkorn, with traditional English muffin flavor and texture, this delicious recipe is sure to please both novice bakers and experienced home chefs alike. With our easy Einkorn English muffin recipe, you’ll get your day off to a healthy, tasty start. Let’s get cooking!
Einkorn English Muffin Recipe
Einkorn flour adds a fantastic flavor to English muffins that modern wheat can’t match. This delicious and easy Einkorn English Muffin Recipe will get your taste buds going.
If you’re not familiar with Einkorn wheat flour, you need to know there is a little bit of a learning curve. Our tips for baking with Einkorn will help save you time, money, and frustration.
Ingredients
- 2 3/8 cups Einkorn All-purpose flour plus a little extra for flouring your rolling surface
- 2 1/4 tsp – 1 packet active dry yeast
- 1 tsp salt
- 1 Tbs sugar (optional, I usually leave it out)
- 1 Tbs unsalted butter, softened and cut into pieces
- 1 egg, lightly beaten
- 6fl oz whole milk
- Avocado or Olive Oil to grease a bowl for raising the dough – you can use any oil you prefer
- 1/8 cup cornmeal, semolina, or polenta for dusting pans and tops of muffins – I use organic cornmeal
Directions
- In a large bowl, add the flour and sprinkle the yeast on one side of the bowl on top of the flour.
- Sprinkle the salt on the other side of the bowl on top of the flour.
- Salt retards yeast’s action so keeping them separate at this point is important.
- Warm the milk to 110-115 degrees F
- Make a small well in the middle of the flour and to it add the sugar (if you use it), butter, beaten egg, and milk.
- Combine just until all the ingredients form a soft dough.
- Turn the dough out onto a lightly floured surface and knead for 5-10 minutes until the dough stops sticking to your fingers.
- To avoid overworking Einkorn flour (see tips post for more information)
- Add flour to the kneading sparingly and only when necessary
- Do not knead longer than 10 minutes
- Lightly oil the bowl you mixed the dough in or another large bowl.
- Put the dough in the oiled bowl turning to coat all sides
- Cover the dough with a damp cloth or plastic wrap and let it rise for about one hour, or until doubled in size.
- Remember Einkorn flour may take longer to prove than regular wheat flour so be patient.
- Lightly dust two baking trays or one large baking tray with cornmeal, semolina, or polenta.
- Lightly dust your rolling and cutting surface with a mixture of cornmeal/semolina/or polenta and flour.
- Place the dough on the surface and gently roll it out to about 3/4 – 1″ thickness
- Use a 3 ½ inch pastry cutter – it doesn’t have to be exact but at least 3″ or you can use the lid for a wide mouth canning jar to cut out eight muffins.
- If you don’t get 8 on your first cutting, gently recombine the dough, roll it out, and cut the remaining muffin(s).
- I always shape any remaining dough into a muffin shape and bake it.
- Do not twist the cutter, just use a straight down and up cutting motion. If you twist the cutter, the edges will be crimped preventing a proper rise in the muffin.
- Place four of the muffins on the dusted baking trays. Space them evenly OR all 8 on one large tray allowing at least 3″ of space between them.
- The main thing is to allow them enough room for them to rise without the sides touching. If they touch, the rise will be limited.
- Dust the top of the muffins with cornmeal, semolina, or polenta.
- Let them prove for another 30 minutes to an hour or until they double.
- I find it best not to cover them at this point because the cover tends to stick to the muffin top.
- If you want to cover them, you can oil or butter plastic wrap or parchment paper to cover lightly.
- Once they are rising, preheat a cast iron griddle or your favorite frying pan on low heat.
- Test your griddle to see if it’s ready – check how to use cast iron if you need help
- Place 4 of the English muffins on the griddle and cook for 5-6 minutes, then flip them over and griddle the other side for 5-6 minutes.
- Place them on a cooling rack and allow them to completely cool before slicing or storing them. This will prevent crumbly muffins.
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Einkorn English Muffin Recipes
Ingredients
- 2 ⅜ cup All-purpose Einkorn Flour plus a little extra for kneading and dusting
- 2 ¼ tsp or 1 package active dry yeast
- 1 tsp salt
- 1 TBS sugar (optional – I usually leave it out)
- 1 TBS unsalted butter, softened and cut into squares
- 1 Egg, lightly beaten
- 6 fl oz whole milk
- Avocado or Olive Oil to grease a bowl for raising the dough – you can use any oil you prefer
- 1/8 cup cornmeal, semolina, or polenta for dusting pans and tops of muffins – I use organic cornmeal
Instructions
- In a large bowl, add the flour and sprinkle the yeast on one side of the bowl on top of the flour.
- Sprinkle the salt on the other side of the bowl on top of the flour.Salt retards yeast’s action so keeping them separate at this point is important.
- Warm the milk to 110-115 degrees F
- Make a small well in the middle of the flour and to it add the sugar (if you use it), butter, beaten egg, and milk.
- Combine just until all the ingredients form a soft dough.
- Turn the dough out onto a lightly floured surface and knead for 5-10 minutes until the dough stops sticking to your fingers.To avoid overworking Einkorn flour (see tips post for more information)Add flour to the kneading sparingly and only when necessaryDo not knead longer than 10 minutes
- Lightly oil the bowl you mixed the dough in or another large bowl.
- Put the dough in the oiled bowl turning to coat all sides
- Cover the dough with a damp cloth or plastic wrap and let it rise for about one hour, or until doubled in size.Remember Einkorn flour may take longer to prove than regular wheat flour so be patient.
- Lightly dust two baking trays or one large baking tray with cornmeal, semolina, or polenta.
- Lightly dust your rolling and cutting surface with a mixture of cornmeal/semolina/or polenta and flour.
- Place the dough on the surface and gently roll it out to about 3/4 – 1″ thickness
- Use a 3 ½ inch pastry cutter – it doesn’t have to be exact but at least 3″ or you can use the lid for a wide mouth canning jar to cut out eight muffins.If you don’t get 8 on your first cutting, gently recombine the dough, roll it out, and cut the remaining muffin(s).I always shape any remaining dough into a muffin shape and bake it.Do not twist the cutter, just use a straight down and up cutting motion. If you twist the cutter, the edges will be crimped preventing a proper rise in the muffin.
- Place four of the muffins on the dusted baking trays. Space them evenly OR all 8 on one large tray allowing at least 3″ of space between them.The main thing is to allow them enough room for them to rise without the sides touching. If they touch, the rise will be limited.
- Dust the top of the muffins with cornmeal, semolina, or polenta.
- Let them prove for another 30 minutes to an hour or until they double.I find it best not to cover them at this point because the cover tends to stick to the muffin top.If you want to cover them, you can oil or butter plastic wrap or parchment paper to cover lightly.
- Once they are rising, preheat a cast iron griddle or your favorite frying pan on low heat.Test your griddle to see if it’s ready – check how to use cast iron if you need help
- Place 4 of the English muffins on the griddle and cook for 5-6 minutes, then flip them over and griddle the other side for 5-6 minutes.
- Place them on a cooling rack and allow them to completely cool before slicing or storing them. This will prevent crumbly muffins.
Nutrition
Ways to Serve Einkorn English Muffins
Einkorn English muffins are a versatile breakfast bread that can be served in a variety of ways but they’re not limited to breakfast. Here are some of our favorite ways to enjoy them:
- Toasted with butter and jam
- As a base for egg, bacon, and cheese muffin – use your favorite breakfast meat
- As a sandwich bread for your favorite sandwich
- Topped with organic peanut butter and sliced banana
- As a side dish with soup or salad
- Einkorn English Muffin French Toast: One of Mr. Farmer’s Lamp favorites
- Dip sliced Einkorn English muffins in a mixture of eggs, milk, and cinnamon, then fry them in a pan until golden brown. Serve with syrup and fresh berries or powdered sugar.
- Einkorn English Muffin Pizza: Fast meal for the busy family
- Top toasted Einkorn English muffins with tomato sauce, mozzarella cheese, and your favorite pizza toppings. Bake in the oven at 375°F for 10-15 minutes, until the cheese is melted and bubbly.
Frequently Asked Questions about Einkorn English Muffins
Q: Is Einkorn flour gluten-free? A: No, Einkorn flour is not gluten-free. However, it is easier to digest than modern wheat and may be a better option for those with gluten sensitivities. Learn more about Einkorn flour.
Q: Can I substitute Einkorn flour for all-purpose flour in other recipes? A: Yes, you can substitute Einkorn flour for all-purpose flour in most recipes. However, Einkorn flour does have a different texture and flavor than traditional wheat flour, so it may require a few tweaks. Learn more about how to substitute Einkorn flour and get our free Einkorn Conversion Chart.
Q: How should I store Einkorn English muffins? A: Einkorn English muffins can be stored in an airtight container at room temperature for up to 3 days or up to 1 week if refrigerated. Allow them to come to room temperature before slicing. They can also be frozen for up to 3 months.
Wrap Up
Einkorn English muffins are a delicious and nutritious breakfast option that is easy to make and versatile in their use. By incorporating Einkorn flour into your baking, you can enjoy the health benefits of this ancient grain while still enjoying your favorite foods. Whether you’re a seasoned baker or a novice in the kitchen, Einkorn English muffins are a great option for a healthy and satisfying breakfast. So what are you waiting for? Get baking!
Hi,
I have a question. I read in another article by you, if I am using the whole grain einkorn, I will need to use less flour and more liquid. Is that correct? In this case almost ½ cup less flour and I don’t remember how much more liquid. I have the berries that I grind, so I have no way to get all purpose where I am located and honestly, do not want to try to sift out the bran. We have always loved the flavor of the whole wheat einkorn and being in the Caribbean, it is too expensive to import both the berries and an all purpose flour. Plus the berries store much better and can be used other ways.
Hi Cathy, I have no experience with whole Einkorn berries. We want to be able to do that in the future then I will be in a better position to help. I’m not sure what article you read. I do have quiet a few Einkorn recipes, but I think it’s the Tips for Baking with Einkorn Flour post. In that I said, “When substituting whole wheat Einkorn Flour for all-purpose Einkorn flour, use ¾ cup Einkorn whole wheat flour (96 grams if you’re weighing) for every 1 cup of all-purpose flour. For example, your recipe calls for 2 cups of all-purpose flour, to use Einkorn Whole wheat flour as a substitute, you would use 1 ½ cups.
Also, increase the amount of liquid by 5% because the bran and fiber contained in whole wheat absorb more than all-purpose flour.”
We have a helpful Einkorn Conversion Chart available if you would like to download it.
I can totally understand why you want to be so careful with the recipe. Since I don’t have whole berry experience, I can only suggest that I would work within your knowledge of how the flour you grind works. I would think it would need even more liquid than whole grain Einkorn flour. I would also think your island environment would affect the moisutre content? Please let me know how it works and what adjustments you would recommend. I’m sorry I can’t be specific. I hope this helps. I’m delighted to have you in our TFL Community.