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–+ servings

Einkorn English Muffin Recipes

Combining the ancient grain of 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!
5 from 2 votes
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Course: Bread
Cuisine: Britian, English
Keyword: Einkorn, einkorn bread, Einkorn Recipes
Prep Time: 15 minutes
Cook Time: 14 minutes
Rising time: 2 hours
Total Time: 2 hours 29 minutes
Servings: 7
Calories: 49kcal

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 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.

Nutrition

Nutrition Facts
Einkorn English Muffin Recipes
Amount per Serving
Calories
 
49
Calories from Fat 27
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
31
mg
10
%
Sodium
 
352
mg
15
%
Potassium
 
58
mg
2
%
Carbohydrates
 
3
g
1
%
Fiber
 
0.3
g
1
%
Sugar
 
3
g
3
%
Protein
 
2
g
4
%
Vitamin A
 
126
IU
3
%
Vitamin C
 
0.003
mg
0
%
Calcium
 
37
mg
4
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.