Einkorn English Muffins

This Einkorn English Muffin recipe is easy and delicious! Better than store-bought. Instructions for baking einkorn too, which is the healthiest wheat you can bake with. Perfect for breakfast sandwiches, or English muffin pizzas too!

A warm and fluffy English muffin filled with butter and jam is comfort food. Because of this, I have exhausted every possible way you can make these muffins at home. I’m giving you the EASIEST way to make them turn out fluffy and tasty, every time. I promise!

Reasons Why You Should Make Einkorn English Muffins

• Einkorn (rhymes with “fine corn”) is the unmodified, unhybridized ancestor of modern wheat. It’s much older than spelt (another common grain).
  • Lucky for us, Jovial Foods is now the largest grower of einkorn in the world.
• Those struggling with digestive issues will find comfort knowing einkorn is easier to digest than modern wheat.
• Can be tolerated by some people who are typically sensitive to gluten. In my opinion, it also tastes better than wheat and is an excellent option for families who aren’t big fans of the “wheaty” flavor of whole wheat.

Where to Buy Einkorn for English Muffin Bread

• The best price is on Amazon. I buy these einkorn berries.
• If you shop at Vitacost, einkorn berries are $4.49/lb. (Crumbs readers save 20% when you sign up for their newsletter!)
• If you don’t have a grain mill to grind your flour, you can buy whole wheat einkorn flour. Thrive Market has it for $2.99/lb (Crumbs readers get a 25% off + Free 30-Day Trial Membership) or this 3-pack on Amazon.
• Here’s the all-purpose Einkorn flour I use. You can find it on Amazon.
• Try Jovial Foods. You can save 10% off all items in the store with exclusions on special promotional items such as cookbooks and new harvest oil when you use coupon code DWCRUMBS. Also, there’s free shipping for over $99.

Homemade English Muffin Ingredients

• milk (warmed to 105-110F)
• yeast
• honey
• butter
• salt
• An egg, beaten
• whole grain einkorn flour (from whole einkorn berries)

How to Make Easy English Muffins

Step 1. In the bowl of a stand mixer, or a large bowl, whisk together warm milk, yeast, and honey. Allow yeast to proof and bloom until foamy, about 10 minutes.

Step 2. Add melted butter, salt, egg, and the flour and mix on low, or knead by hand, until the flour is fully hydrated and the ingredients are incorporated well about 5 minutes. The dough will be wet and sticky but should pull back slightly from the edge of the bowl while kneading. If the dough doesn’t do this, you can add the remaining flour and knead to hydrate.

Step 3. Cover with a towel or plastic wrap and allow the dough to sit in a warm place and let rise until puffy, 60-75 minutes. The dough will not double in size.

Step 4. Gently deflate the dough with a spatula and preheat a cast iron skillet to medium-low heat, or a griddle to 250F.

Step 5. Wet your hands and pull off a piece of dough about 1 ½ times the size of a golf ball. Gently shape it into a ball, and then flatten it in your hands. Lay the flattened dough on the cooking surface.

Step 6. Re-wet and repeat this step until your griddle or frying pan is full, leaving the remaining dough in the bowl until there is room for more in the skillet or griddle.

Step 7. Cook the muffins for about 7 minutes on each side, flipping halfway through.

Step 8. Remove the muffins from the heat when they are medium brown on each side.
Note that the muffins will continue to cook as they cool, so let them cool completely if you are concerned about the dough being not entirely done in the middle.

Step 9. Using a fork, not a knife, separate the muffin to reveal the nooks and crannies. Toast or eat at room temperature, filling the nooks and crannies with butter or your preferred spread.

Recipe Notes for Homemade English Muffins

In general:

• Resist the temptation to add more flour. It’s hard, but be strong!
• I have tested baking these in the oven WITHOUT success. I used a Silpat mat on a baking sheet, which I suspect is the reason why they did not turn out. However, if you want to try baking them in the oven, do so at your own will (and without a silpat mat).
• You might be tempted to use oil instead of water for your hands. You can do so, but the dough will absorb that oil and you’ll only add to the wetness of the dough (as opposed to the purpose of using water, which is to prevent the dough from sticking to your hands).

Substitutions:

• You can substitute the milk with non-dairy milk if you’d like. Here are some recipes for milk alternatives.
• This recipe uses whole-grain einkorn flour, not all-purpose einkorn flour.
• Feel free to substitute with another whole grain flour if you don’t have einkorn. I do not recommend using bread flour or all purpose flour for this recipe.

Pro Tips

If you’ve never baked with einkorn flour before, these great tips from the einkorn pros are golden. I could sum it up for you though with one sentence: Einkorn flour breaks all the rules.

You may be used to kneading the dough for a long time and allowing it to rise until it doubles in size. Instead, this is the best way to work with Einkorn flour:

• Knead the dough just until it’s combined and hydrated.
• The dough will be wet and sticky.
• “Doubling in size” will likely ruin your muffin.
• Adding more flour will make the muffin dense and dry.

FAQs for Einkorn English Muffins

How to Serve an English Muffin

• Slather with butter or cream cheese.
• Top with strawberry jam or apple butter.
• Get fancy with Eggs Benedict.
• Make a breakfast sandwich. Bacon and fried egg or sausage and egg.
• Create mini pizzas with fresh mozzarella. A leaf or two of fresh basil and tomatoes just picked from the garden.

More Easy Einkorn Recipes

• No Knead Einkorn Bread
• Homemade Einkorn Biscotti
• Overnight Einkorn Coffee Cake
• Einkorn Sourdough Bread
• Overnight Einkorn Pizza Dough

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Einkorn English Muffins

Print Recipe

★★★★★

5 from 4 reviews

This Einkorn English Muffin recipe is easy and delicious! Better than store-bought. Instructions for baking einkorn too, which is the healthiest wheat you can bake with. Perfect for breakfast sandwiches, or English muffin pizzas too!

• Author: Tiffany
• Prep Time: 95 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 49 minutes
• Yield: 12 muffins 1x
• Category: Breads
• Method: Stove Top
• Cuisine: American

Ingredients

Scale 1x2x3x

• ¾ cup warm milk (105-110F)
• 1 tsp yeast
• 1–2 Tbsp honey
• 1 ½ Tbsp butter, softened
• 1 tsp salt
• 1 egg, beaten
• 2 ¼ – 2 ½ cups whole grain einkorn flour (from whole einkorn berries)*

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Instructions

1. In the bowl of a stand mixer, or in a large bowl, whisk together warm milk, yeast, and honey. Allow yeast to proof and bloom until foamy, about 10 minutes.
2. Add butter, salt, egg, and 2 ¼ cups flour and mix on low, or knead by hand, until the flour is fully hydrated and the ingredients are incorporated well about 5 minutes. The dough will be wet and sticky but should pull back slightly from the edge of the bowl while kneading. If the dough doesn’t do this, you can add the remaining ¼ cup of flour and knead to hydrate.
3. Cover with a towel and allow the dough to sit in a warm place to rise until puffy, 60-75 minutes. The dough will not double in size.
4. Gently deflate dough with a spatula and preheat a cast iron skillet to medium-low, or a grill to 250F.
5. Wet your hands and pull off a piece of dough about 1 ½ times the size of a golf ball. Gently shape it into a ball, and then flatten it in your hands. Lay the flattened dough on the cooking surface.
6. Re-wet and repeat this step until your griddle or frying pan is full, leaving the remaining dough in the bowl until there is room for more in the skillet or griddle.
7. Cook the muffins for about 7 minutes on each side, flipping halfway through.
8. Remove the muffins from the heat when they are medium brown on each side. Note that the muffins will continue to cook as they cool, so let them cool completely if you are concerned about the dough being not entirely done in the middle.
9. Using a fork, not a knife, separate the muffin to reveal the nooks and crannies. Toast or eat at room temperature, filling the nooks and crannies with butter or your preferred spread.

Notes

• If you don’t have a grain mill, use this method for grinding your own flour.

Nutrition

• Calories: 100

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