Nooks and crannies guys. Nooks.And.Crannies.
You know you love them. You know you love them more when they’re filled with butter and jam.
Or just butter. Because really, when you have a great einkorn English muffin, jam just complicates things. Let’s keep it simple for now.
But wait. Do you think a bacon and fried egg breakfast sandwich on a freshly baked einkorn English muffin is simple?
What about mini pizzas with fresh mozzarella, a leaf or two of fresh basil and tomatoes just picked from the garden?
Okay fine, let’s skip the simple and keep it real.
Real good with real food that’s really possible to make at home because I have literally exhausted every possible way you can make these muffins and I’m giving you the bestest, easiest way to make them turn out really awesome, every time. Pinky swear.
See those muffins up there? Those pats of awesomeness are made with love and whole grain einkorn flour, so let’s talk about that for a moment.
First, the love. Anyone who makes you homemade english muffins loves you. A lot. They’re making something from scratch they can easily buy from the store, and they’re not adding sugar. Sugar-free love? Yes, please.
Second, the whole grain einkorn flour. Einkorn (rhymes with “fine corn) is the unmodified, unhybridized ancestor to modern wheat. It’s much older than spelt (another common whole grain) and lucky for us, Jovial Foods is now the largest grower of einkorn in the world.
Those struggling with digestive issues will find comfort in knowing einkorn is easier to digest than modern wheat and is even tolerated by some people who are typically sensitive to gluten. It also tastes better than wheat, in my opinion, and a great option for families who aren’t big fans of the “wheat-y” flavor of whole wheat.
Whole grain einkorn, sugar-free homemade English muffin love? Oh my nooks and crannies.
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 should knead the dough for a long time to “fully activate the gluten.”
- The dough is ready when it’s “smooth and elastic.”
- It’s supposed to rise “until doubled in size.”
- You can “add more flour” to prevent stickiness.
You’ve heard of these phrases before, yes? Ignore.These.Rules.
These rules are perfect for modern wheat. But these rules do NOT apply to einkorn flour. In fact, working with einkorn is exactly the opposite.
- 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.
Don’t fret friends – I’ve taken all this into consideration with this einkorn English muffin recipe. Follow my lead and you’ll have your own batch of beauties ready in no time.
Einkorn English Muffins
- Yield: 12 muffins 1x
- 3/4 cup warm milk (105-110F)
- 1 tsp yeast
- 1–2 Tbsp honey
- 1 1/2 Tbsp butter, softened
- 1 tsp salt
- 1 egg, beaten
- 2 1/4– 2 1/2 cups whole grain einkorn flour (from whole einkorn berries)*
- 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.
- Add butter, salt, egg and 2 1/4 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 1/4 cup of flour and knead to hydrate.
- 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.
- Gently deflate dough with a spatula and preheat a cast iron skillet to medium low, or a griddle to 250F.
- Wet your hands and pull off a piece of dough about 1 1/2 times the size of a golf ball. Gently shape into a ball, and then flatten it in your hands. Lay the flattened dough on the cooking surface.
- Re-wet and repeat this step until your griddle or skillet is full, leaving the remaining dough in the bowl until there is room for more in the skillet or griddle.
- Cook the muffins for about 7 minutes on each side, flipping halfway through.
- 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 quite done in the middle.
- Using a fork and 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.
* If you don’t have a grain mill, use this method for grinding your own flour.
Additional Recipe Notes
- 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, 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).
- You can substitute the milk with non-dairy milk if you’d like.
- 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.
Looking for more einkorn recipes?
What’s your favorite way to enjoy an English muffin?
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