English Muffins with Einkorn Flour
Einkorn flour, with its rich, nutty flavor and nutrient density, makes a delicious twist on the classic English muffin. These muffins are soft and airy inside with a golden, slightly crisp exterior—perfect for toasting and topping with butter, jam, or even avocado!
Why You’ll Love These Einkorn English Muffins
- Healthy Twist: Einkorn flour is an ancient grain, higher in protein, fiber, and minerals than modern wheat.
- Rich Flavor: The earthy, nutty taste of einkorn flour adds a layer of depth to your English muffins.
- Perfect Texture: Soft and fluffy inside, with that signature nooks and crannies on the inside to catch all your favorite spreads.
- Great for Breakfast: Easy to make and toast, making them perfect for quick, delicious mornings.
- Simple Ingredients: Uses basic pantry ingredients—no fancy flours or complex steps.
How to Make It
Making these einkorn English muffins is simple, and you don’t need any special equipment. Here’s the process:
Mix the Dough
In a bowl, combine the einkorn flour, salt, sugar, and yeast. Add the warm milk and melted butter to the mixture. Stir until it forms a shaggy dough. Add a little water if the dough feels too dry.
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 8 minutes until it becomes smooth and elastic.
First Rise
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for about 1 to 1.5 hours, or until it doubles in size.
Shape the Muffins
Punch the dough down, then roll it out on a floured surface to about 1/2 inch thickness. Using a round cutter (about 3 inches in diameter), cut out your muffins.
Second Rise
Place the muffins on a baking sheet dusted with cornmeal. Cover them with a cloth and let them rise for another 30 minutes.
Cook the Muffins
Preheat a griddle or heavy skillet over medium-low heat. Place the muffins on the griddle and cook for about 7-8 minutes on each side, flipping once, until golden brown and cooked through.
Cool and Serve
Let the muffins cool on a wire rack before slicing and serving.
Make Ahead Method
Making these einkorn English muffins ahead of time is not only convenient but also ensures that you have a fresh, homemade breakfast or snack ready at your fingertips. Here’s how you can prep them in advance:
Overnight Dough Rise:
After mixing and kneading the dough, you can refrigerate it overnight. Simply place the dough in a large bowl, cover it tightly with plastic wrap, and let it rest in the fridge.
The dough will continue to rise slowly while you sleep, so when you’re ready to bake the next day, all you need to do is shape the muffins and let them rise for 30 minutes before cooking them on the griddle. This method saves you time in the morning and gives the dough a nice, slow fermentation, which can enhance the flavor.
Freezing Uncooked Muffins:
If you’d like to prep the muffins even further in advance, you can freeze them before cooking. After shaping the muffins and allowing them to rise for the first time, place them on a baking sheet and freeze them until solid. Once frozen, transfer the muffins to a freezer-safe bag or container.
When you’re ready to cook, remove the muffins from the freezer, let them thaw for about 30 minutes, and then cook them on the griddle as usual. This method allows you to enjoy freshly cooked muffins at any time with minimal effort.
Pre-Sliced Muffins for Quick Toasting:
If you plan on having the muffins throughout the week, you can slice them before storing them in an airtight container. This makes it easier to pop them directly into the toaster for a quick and delicious breakfast without any extra prep time.
By prepping ahead of time, you’ll always have these soft and fluffy einkorn English muffins available for a delicious, homemade treat!
Pro Tips
To ensure your einkorn English muffins turn out perfect every time, here are some pro tips to help elevate your baking experience:
Use Warm, Not Hot, Milk:
When mixing the dough, make sure your milk is warm (around 100°F). Too hot of a temperature can kill the yeast, resulting in a dough that doesn’t rise. If you don’t have a thermometer, just make sure the milk is comfortably warm to the touch.
Don’t Overwork the Dough:
Einkorn flour is more delicate than modern wheat, so avoid overworking the dough when kneading. Knead it just enough to bring everything together into a smooth, elastic ball. Overworking the dough can lead to denser muffins.
Rest the Dough for Full Flavor:
If you can, let the dough rise for the full amount of time. Einkorn flour benefits from slow fermentation, which helps develop a deeper flavor and a more open crumb texture. If you rush the process, you may miss out on that nutty, rich flavor that makes einkorn flour so special.
Adjust the Heat When Cooking:
Cooking on medium-low heat ensures that the muffins cook evenly without burning on the outside. If you’re finding that the muffins are browning too quickly, reduce the heat slightly to ensure they cook through without burning.
Don’t Skip the Cornmeal:
The cornmeal on the baking sheet and griddle adds an extra bit of texture and helps prevent sticking. It also gives the muffins that classic “English muffin” exterior texture that makes them so wonderful to toast.
Check for Doneness:
Since griddles and stovetops can vary in temperature, it’s always a good idea to check the muffins for doneness by tapping them lightly on the bottom. They should sound hollow when fully cooked. If they feel dense or soft, cook them a little longer.
Toasting is Key:
These muffins are fantastic when toasted! Slice them in half, pop them in the toaster, and enjoy the crispy, golden edges with your favorite spreads.
With these tips and the make-ahead options, you’ll have perfectly baked einkorn English muffins ready for any morning or occasion. Happy baking!
Storage Options
- Fridge: Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
- Freezer: These muffins freeze really well. After they have cooled, slice them in half and store them in a freezer-safe bag for up to a month. Toast them straight from the freezer for a quick breakfast!
FAQs!
- Can I use regular all-purpose flour?
Yes, you can substitute regular all-purpose flour for einkorn flour, but you’ll lose some of the unique flavor and health benefits of einkorn. - Why use einkorn flour?
Einkorn is an ancient grain that’s easier to digest and packed with more protein and nutrients than modern wheat. It gives the muffins a slightly nutty flavor and makes them healthier! - Can I make these vegan?
Absolutely! Substitute the milk with a non-dairy alternative (like almond or oat milk) and replace the butter with a vegan version, such as coconut oil.
Variations and Substitutions
- Add-ins: Try adding a handful of dried fruit, nuts, or even seeds to the dough for extra flavor.
- Flavored Muffins: For a unique twist, add a teaspoon of cinnamon, nutmeg, or lemon zest to the dough for a flavored variety.
- Cheese: For cheesy muffins, sprinkle in some shredded cheddar or your favorite cheese into the dough.
Conclusion
These einkorn English muffins are the perfect balance of health and flavor, offering a delicious alternative to the traditional muffin. Whether you’re spreading jam, butter, or enjoying them with a poached egg, they’re sure to become a breakfast favorite. How did your muffins turn out? Let me know in the comments below—I’d love to hear how you made them your own!
Einkorn English Muffins
Ingredients
- 2 cups einkorn flour
- 1 1/4 teaspoons salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 3/4 cup warm milk
- 2 tablespoons melted butter
- 1/4 cup water add as needed for consistency
- Cornmeal for dusting
Instructions
- In a bowl, combine einkorn flour, salt, sugar, and yeast. Add warm milk and melted butter, then stir until a shaggy dough forms.
- Knead the dough on a floured surface for 8 minutes until smooth.
- Place the dough in an oiled bowl, cover with a cloth, and let rise for 1.5 hours until doubled in size.
- Punch down the dough, roll it out to 1/2-inch thickness, and cut into rounds.
- Let the dough rise for another 30 minutes on a cornmeal-dusted tray.
- Cook the muffins on a preheated griddle or skillet for 7-8 minutes per side until golden brown.
- Cool before slicing and serving.
