Description
These Einkorn flour English muffins are soft, fluffy, and full of rich, nutty flavor. Made with wholesome ancient grains, they are easier to digest than traditional wheat muffins. Cooked on a skillet, they develop a golden, slightly crisp exterior while remaining light and airy inside. Perfect for breakfast sandwiches, jam, or butter, this homemade recipe is a delicious and healthier alternative to store-bought English muffins.
Ingredients
Scale
Dry Ingredients
- 3 ½ cups Einkorn flour (plus extra for dusting)
- 1 teaspoon salt
- 2 teaspoons instant yeast
Wet Ingredients
- 1 cup warm milk (about 110°F)
- 2 tablespoons butter or ghee, melted
- 1 tablespoon honey or maple syrup
- 1 large egg
For Cooking
- ¼ cup cornmeal (for dusting)
- 1 tablespoon butter (for greasing the skillet)
Instructions
1. Activate the Yeast
- In a small bowl, mix warm milk, honey (or maple syrup), and yeast. Stir and let sit for 5 minutes until frothy.
2. Mix the Dough
- In a large bowl, whisk together Einkorn flour and salt.
- Add the yeast mixture, melted butter, and beaten egg. Mix until a sticky dough forms.
- Cover the bowl with a clean towel and let the dough rise for 60–90 minutes in a warm place until it doubles in size.
3. Shape the Muffins
- Lightly flour a surface and turn out the dough. Gently press it to ¾-inch thickness.
- Use a round cutter (about 3 inches wide) to cut out muffins.
- Place the muffins on a baking sheet sprinkled with cornmeal and let them rest for 30 minutes.
4. Cook the Muffins
- Heat a cast-iron skillet or griddle over low heat and lightly grease with butter.
- Place the muffins in the pan, leaving space between them.
- Cook for 6–7 minutes per side until golden brown. Flip gently to keep the shape intact.
- If the muffins brown too quickly but are undercooked inside, transfer them to a 300°F oven for 5 minutes.
5. Cool and Serve
- Transfer to a wire rack and let cool for at least 10 minutes before slicing.
- Use a fork to split the muffins open for the best texture. Toast and enjoy!
Notes
- For a Dairy-Free Version: Use almond or oat milk and replace butter with coconut oil.
- For Whole-Grain Einkorn: The muffins will be denser but richer in flavor. Add an extra tablespoon of milk to keep them soft.
- For the Best Texture: Let the muffins cool slightly before splitting them with a fork. This helps create the signature nooks and crannies.
- Storage: Store in an airtight container for 3 days at room temperature or refrigerate for up to a week. Freeze for up to 3 months and toast before serving.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop & Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg
Keywords: Einkorn flour English muffins, homemade English muffins, ancient grain muffins, healthy breakfast muffins