Einkorn English Muffins
“Do you know the muffin man?” This traditional song sprang from the Victorian era when muffens (German origin) or “little cakes” were sold door to door in Britain before private ovens were a thing. When we think of muffins, we think of large sweet breakfast cakes, maybe blueberry or poppy seed. English muffins are something quite different, but they didn’t come from England at all. They were actually invented by an Englishman in the United States.
Thomas became pretty famous in the area for his invention. He sold to restaurants and hotels and delivered the muffins by pushcart. When demand for his muffins was getting too wide, he decided to open another bakery in Chelsea, NYC at 337 West 20th Street (which is not exactly Drury Lane, but it’s ok). The building called “The Muffin House” still stands. It’s now just a residential building, but a huge brick baker’s oven can still be found underneath it. Thomas’ oven stretched underneath the garden and was used to bake his invention until he died in 1919.
Photo Credits:https://thomasbreads.com/http://www.6sqft.com
Ingredients
SCALE
- Cornmeal To sprinkle on top and bottom
- 1/2 cup Water
- 2 tablespoon Coconut sugar
- 2 tablespoon Yeast
- 1 cup Milk
- 1/4 cup Avocado Oil
- 6 cup Einkorn Flour Approximate
- 1 teaspoon Salt
Instructions
1. Heat milk in a saucepan.
2. In a bowl, mix yeast, water, and sugar.
3. Combine milk, yeast mixture, oil and 3 cups of flour in mixing bowl. Mix well.
4. Add salt and remaining flour until it cleans the sides of the bowl.
5. Leave dough in warm place to rise for 1/2 hour.
6. Roll dough out onto floured surface to 1/2 inch thick.
7. Cut into circles of desired size with a biscuit cutter.
8. Sprinkle cornmeal onto piece of parchment.
9. Place circles on parchment and sprinkle cornmeal over top of them.
10. Cover with a cloth and let rise until doubled.
11. Fry on greased griddle on low for 5 to 10 minutes on each side.
12. Allow to cool before cutting.
13. These are best when cut and toasted before served.
Tami Mulder, one of our readers, also shared a recipe for an English Muffin Loaf. She found the recipe in Cook's Illustrated and adapted it for Einkorn. Take a look!
10. Cover with a cloth and let rise until doubled.
11. Fry on greased griddle on low for 5 to 10 minutes on each side.
12. Allow to cool before cutting.
13. These are best when cut and toasted before served.
Tami Mulder, one of our readers, also shared a recipe for an English Muffin Loaf. She found the recipe in Cook's Illustrated and adapted it for Einkorn. Take a look!RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
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PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
21 thoughts on “Einkorn English Muffins”
Hi,
I would like to try this with ground whole grain Einkorn (we don’t have a mill). We have a dairy intolerance in our family. Can this be used with a non-dairy milk?
Hi Christine, yes, this will work just fine with a non-dairy milk.
I am wanting to try this recipe. IWhen I look at the quantity you make, it says 1-2 dozen. That’s a big difference between the 1-2. What defines how many muffins you will get?
Hi Cathy, the number depends on the size of biscuit cutter you use. It’s just up to you whether you want them large or small.
I am excited to try this recipe!
Could sour dough starter be used in this recipe instead of the yeast?
Hi Brenda, that would work theoretically. We have never tried it so I can say how it would need to be different. Feel free to take a look at this article I found that explains how to convert yeast recipes into sourdough. I hope it helps.
Hello! I should have read the comments before trying the recipe… I used the Eikhorn all purpose flour (that’s all I have — I’m an Eikhorn newbie.) my first rise worked, but I didn’t get a second rise after cutting out the muffins. They taste ok but are very thin: Any suggestions? Should I use less flour since it’s the all-purpose one?
Thanks!
Rachel
Hi Rachel, normally using all-purpose requires more flour not less, but I didn’t see what your dough looked like so I can’t say if you need more. There are a lot of factors that can affect the rise. If the dough is too wet, it won’t rise well but too much flour also can cause a problem. Just stop adding flour when it cleans the sides of the bowl. Another thing that inhibits rise is over kneading. Only knead long enough to get everything combined. Something else that might help is making sure it doesn’t rise too long the first time. You don’t want it to peak and exhaust all its rising power before the second rise. I hope that helps. There is definitely a learning curve with einkorn. I understand completely.
Hello!
Thanks for the recipe! Any idea whether coconut oil will work in this recipe in place of avocado oil?
Thanks :]
Maria
Maria, that should work just fine.
Great website! Just came upon it 🙂 I’m new to this flour and want to make sure and purchase and use the correct flour – you said, “Otherwise, we’re talking about freshly ground einkorn flour.” Does that mean nothing has been removed from the flour, whatever is milled is used in its entirety? TIA
Mel, yes, we were talking about flour ground from the berries with nothing removed. Currently we only offer the all-purpose flour which has the bran and ash removed but is not bleached and the whole berries that people can grind themselves. Because fresh flour is the most nutritious, we recommend that people grind their own flour. However, for those who can’t or don’t want to, we are soon going to offer the whole grain flour in addition to the all-purpose. Nothing will be removed, but it will be ground before it’s shipped.
How will this recipe work if I grind my own Einkorn grain?
Pam, thanks for the question. That’s what we did for this recipe. In fact, that’s what we do for most of our recipes. If we’re talking about the all-purpose flour, we say that specifically. Otherwise, we’re talking about freshly ground einkorn flour.
What kind of yeast are u using? Not sourdough starter?