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 (Click here to see the Exclusive Offer for Crumbs readers!) 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
What makes English muffins different from bread?
English muffins are healthier than bread. Bread contains a bit more fat. English muffins have a soft and chewy texture. When sliced in half they contain nooks and holes.
Do you need cornmeal for English muffins?
This Einkorn English muffins recipe does not contain cornmeal!
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
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!
- 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
- 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)*
Instructions
- 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 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.
- 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 grill to 250F.
- 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.
- 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.
- 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 entirely done in the middle.
- 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
Using fresh ground einkorn, I’d rather the measurement be in grams instead of cups. Do you have that measurement for this recipe?
Hi Robyn,
For this recipe it calls for 2 ¼ – 2 ½ cups of whole grain einkorn flour. 2 ¼ cups of whole grain einkorn flour is 450 grams. 2 ½ cups of whole grain einkorn flour is equal to 240 grams. Hope this helps!
These turned out so good that I immediately made a second batch! I used all-purpose einkorn, 2-1/2 cups, plus about 1/4 cup after the first mix. The water on your hands is definitely required. These were amazing!
Hello Sarah,
We’re so happy to hear that you enjoyed this recipe. Thank you for sharing.
I made these last night and they came out really good. The water on your hands is absolutely necessary with the sticky dough, but I was so pleased with how they turned out. Also, I let them rest for about a half hour or so before sticking a fork in them and they were not crumbly. So now, .i need to try sourdough muffins🤞
So glad to hear you enjoyed the muffins, Cathy!
I’m excited to try this recipe soon! I sometimes use English muffins to make breakfast sandwiches to toss in the freezer for easy weekday breakfasts. Do you think these English muffins will freeze well?
Lana, most muffins should freeze well. Just make sure they are dethawed in the refrigerator for about 24 hours then eaten.
I made these today with AP einkorn flour and they were fabulous! Thanks for the recipe. We will be making again.
I am ecstatic to hear you liked this recipe, Rebekah!
My try came out OK taste was greatBUT the interior was crumply .
Maybe bad yeast? Or what say you?
Could be, yeast will not get foamy if it is “dead”. It could also be crumbly if not left to proof long enough, about 10 minutes.
Please make a sourdough version. I would love to see that too!
They look delicious, but my Einkorn flour is deceiving, and you have to read the whole paragraph on the side to figure out that it is NOT whole grain. So, I wonder if yours is the same. Also, I simply don’t want to make bread ever again if the grains are not prepared property by soaking, sprouting or fermenting with homemade yeast, because many health problems are from improperly prepared grains. . Can’t wait for you to come out with an Einkorn Sourdough English Muffin recipe. You will be the first one online to figure it out! So far there is only one awesome recipe with Spelt.
Yes, I would love a sourdough version too!
Could you please put a sourdough version of this recipe ?
These looks so good. I’m allergic to eggs 🙁 Is there anything else I can use to replace the 1 egg? Applesauce? A flax or chia egg replacement?
Have you since made a cinnamon-raisin version of these?
Jasmine – you can definitely use pre-ground einkorn flour. If you use the einkorn all-purpose, add another 1/2 cup. 🙂