What makes English muffins different from bread?

English muffins have less fat and carbs than most breads. They’re also prepared differently – English muffins are cooked on a griddle or in a pan, while bread bakes in the oven. English muffins have a soft and chewy texture. When sliced in half they contain nooks and holes.

Do you need cornmeal for this recipe of English muffins?

This Einkorn English muffin recipe does not contain cornmeal! You’ll often find cornmeal on the outside of store-bought English muffins. It can help prevent the dough from sticking to the baking surface, but it’s not necessary.

How can I make English muffins fit with my protein goals?

Because we’re using whole grain flour, these einkorn English muffins have slightly more protein than other breads, but it’s still important to look at how they fit into your macros for the entire day. Pair carbs like English muffins with protein to stabilize your blood sugar. Use a higher protein spread like nut butter or cream cheese or make an English muffin breakfast sandwich with sausage, egg, and cheese. Add some lower-carb produce on the side (like berries or bell peppers) and you have a satisfying meal!

Easiest Homemade English Muffins with Einkorn (+Video)

Einkorn English Muffins

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5 from 3 reviews

This einkorn English muffin recipe is easy and delicious! Make homemade English muffins full of nooks and crannies, perfect for breakfast sandwiches or just slathering with butter!

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

¾ cup warm milk (105-110F) (184g)
1 tsp yeast (3g)
1 Tbsp honey (21g)
1 ½ Tbsp butter, softened (21g)
1 tsp salt (6g)
1 egg, beaten (50g)
2 ¼ cups whole grain einkorn flour (from whole einkorn berries)* (216g)

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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

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.

Find it online: https://dontwastethecrumbs.com/einkorn-english-muffins/