Easy Einkorn English Muffins

Posted May 24, 2018 by Jennifer Schlegelmilch
Step-by-Step instructions with pictures for delicious and beautiful einkorn english muffins! Enjoy for breakfast, lunch, or dinner and all the snack times in between.

Servings

Ingredients

  • 3/4 cup Powdered Milk
  • 1 1/2 tablespoons Organic Cane Sugar +1/4 tsp
  • 1 1/2 teaspoons Salt Divided
  • 2 tablespoons Coconut Oil
  • 1 1/3 cups Water Divided
  • 3 1/2 teaspoons Yeast
  • 2 cups Freshly Ground Whole Grain Einkorn Flour
  • 1 cup All-Purpose Einkorn Flour

Directions

1. Combine powdered milk, 1 1/2 tbsp cane sugar, 1 cup hot water, coconut oil, and 3/4 tsp salt. Stir until sugar and salt are dissolved and set aside.

2. Combine yeast, 1/4 tsp cane sugar, and 1/3 cup water in a small bowl and let rest until yeast is dissolved.

3. Add yeast mixture to milk mixture.

4. Sift flours into bowl and mix with wooden spoon.

5. Cover the bowl and let rest in a warm spot for 30 minutes.

6. Preheat griddle to 300°F.

7. Add the remaining 3/4 tsp of salt to the mixture and beat thoroughly. Place metal rings on the griddle and spray with coconut oil spray. Put 1/3 cup of the batter into each ring.

8. Cover with a pot lid or cookie sheet.

9. Cook for 5 minutes or until golden brown. Flip rings using a spatula or tongs, cover with pot lid or cookie sheet and cook for 41/2 to 51/2 minutes or until golden brown. Remove muffin from rings and cool on a rack.

16 thoughts on “Easy Einkorn English Muffins

  1. jennifer

    Just found your site. Can’t wait to try the recipes. I just bought a grain mill and I wanted to use only fresh ground einkorn flour. Will that work in your recipes? Some of them call for all-purpose and some called for whole-grain.
    Thanks for your help.
    God bless you,
    Jennifer

    Reply
    1. Admin Post author

      Hi Jennifer, Unless specified, all our recipes use the whole grain einkorn flour. I personally never use all-purpose unless we’re creating a recipe for the website. You can use whole grain flour in all our recipes, but if it calls for all-purpose flour, you will just want to watch consistency as the amount of flour might vary a little.

      Reply
  2. Anna Grell

    Einkorn is our favorite grain to grind for baking. I do not have a griddle or the round metal rings. Can I bake in a square glass baking dish? Or possibly you have another suggestion. I do have a black iron skillet. Thanks so much.

    Reply
  3. Jackie Range

    I made do with einkorn flour I had bought several years ago and a One Degree wheat flour. Used soy milk powder. Did not have a muffin pain nor a griddle. However, I did have an abelskiewer pan and made the cutest little muffin balls. Thank you for the recipe.

    Reply
    1. Admin Post author

      Hi Amalie, I haven’t tried it, but you can try using a non-dairy milk powder such as coconut milk powder, soy milk powder, or rice powder. If you do try one of these, we’d love to hear how it turns out.

      Reply
  4. Heather Petersen

    Super excited about this recipe. I have a lot of the all-purpose einkorn flour, so I used 1.5 cups of that with 1.5 cups of the whole grain, and they came out great! My kids like them better than “normal” English muffins, because they are less dry. I’ll be making these again! 🙂
    Question though…I used powdered goat’s milk, but I’m wondering if in the future, I can just warm up any kind of animal or plant-based milk to replace the water and powdered milk???

    Reply
    1. Admin Post author

      Hi Heather, It may change the consistency some because we’re not using the same ratio of powdered milk to water as we would if we were trying to actually trying to get milk. There’s a lot more powdered milk if that makes sense.

      Reply
  5. Jay Elle

    Looks great! Can’t wait to try these on my first weekend day off. This recipe doesn’t mention yield. It seems like it will make more batter than the four muffins depicted in the photo. I’m only cooking for two these days & would like to adjust ingredients accordingly. Or, have you ever refrigerated any unused batter for any length of time? I’m new to Einkorn (& bread baking in general). Thanks for any guidance you may have.

    Reply

Leave a Reply to Admin Cancel reply

Your email address will not be published.