Easiest Homemade English Muffins with Einkorn (+Video)

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!

There’s nothing quite like splitting a warm English muffin open, slathering on some butter, and watching it melt into all the nooks and crannies. Top that baby with jam and take a bite and you’re in breakfast bliss.

A warm and fluffy English muffin filled with butter and jam is comfort food. Because of this, I have exhausted every possible way you can make these English muffins at home. I’m giving you the EASIEST way to make them turn out fluffy and tasty, every time!

WHY MAKE EINKORN ENGLISH MUFFINS

English muffins might seem intimidating to make, but I promise they’re actually really easy! We’re making these English muffins with einkorn flour for a few reasons.

• Einkorn (rhymes with “fine corn”) is the unmodified, unhybridized ancestor of modern wheat. It’s much older than spelt (another common grain). Read all about einkorn here.
• Those struggling with digestive issues will find comfort in knowing einkorn is easier to digest than modern wheat. It can be tolerated by some people who are typically sensitive to gluten.
• I think it also tastes better than wheat and is an excellent option for families who aren’t big fans of the “wheaty” flavor of whole wheat flour.

ENGLISH MUFFIN RECIPE INGREDIENTS

Here are the simple ingredients you need to make this English muffin recipe.

• Milk. Warmed to 105-110F, the perfect temperature for activating the yeast.
• Active Dry Yeast. This helps the English muffins puff up and gives you that light and fluffy texture in the middle.
• Honey. For a hint of sweetness, and a natural sugar to get the yeast going.
• Butter. English muffins have less fat than other types of breads, but you still want some for moisture and richness.
• Salt. Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
• Egg. Like the butter, the egg adds richness to the dough and helps hold everything together.
• Whole Grain Einkorn Flour. If you don’t have a grain mill to grind whole einkorn berries (find these at Vitacost or on Amazon), you can find whole wheat einkorn flour at Thrive Market or on Amazon.

Jovial Foods offers einkorn flour in both whole wheat and all-purpose. Save 10% off all items in the store (with exclusions on special promotional items such as cookbooks and new harvest oil) when you use coupon code DWCRUMBS. Plus, get free shipping on orders over $99. You can also find Jovial Foods Einkorn Flour on Amazon.

EINKORN ENGLISH MUFFIN RECIPE SUBSTITUTIONS

• Milk. You can substitute the milk with non-dairy milk if you’d like. Try almond milk or coconut milk. Whole milk will give you the best flavor, but you can use low-fat milk instead.
• Butter. Use coconut oil and dairy-free milk for dairy-free English muffins.
• Flour. This recipe uses whole-grain einkorn flour, not all-purpose einkorn flour. Feel free to substitute with another whole grain flour if you don’t have einkorn. I do not recommend using bread flour or all-purpose flour for this recipe.

HOW TO MAKE HOMEMADE ENGLISH MUFFINS

Follow these instructions to make easy homemade English muffins.

Step 1. In the bowl of a stand mixer, or a large mixing bowl, whisk together the warm milk, yeast, and honey. Allow the yeast to proof and bloom until foamy, about 10 minutes.

Step 2. Add the melted butter, salt, egg, and flour, and mix on low with a dough hook, or knead by hand, until the flour is fully hydrated and the ingredients are incorporated well, for about 5 minutes.

Note: The dough will be wet and sticky but should pull back slightly from the sides of the bowl while kneading. If the sticky dough doesn’t do this, you can add the remaining ¼ cup of flour, scrape the dough from the sides, and knead to hydrate.

Step 3. Cover with a towel or plastic wrap and allow the dough to sit in a warm place to rise until puffy, for 60-75 minutes. The dough will not double in size.

Step 4. Gently deflate the dough with a spatula and preheat a cast iron skillet to medium-low heat, or a griddle to 250F.

Step 5. 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.

Step 6. Re-wet your hands and repeat this step until your griddle or large skillet is full, leaving the remaining dough in the bowl until there is room for more in the skillet or griddle.

Step 7. Working in batches, cook the English muffins for about 7 minutes on each side, flipping halfway through.

Step 8. 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.

Step 9. Using a fork, or a serrated knife, slice the English muffin to reveal the nooks and crannies. Toast or eat at room temperature, filling the nooks and crannies with butter or your preferred spread.

Store leftover English muffins in an airtight container for up to 4 days. As they start to dry out, you may prefer to toast them before eating them. Store them in the fridge for a longer shelf life.

Freeze English muffins for up to 3 months. Cool completely, then separate into halves before freezing (you can still freeze the two pieces together). Thaw in the refrigerator before eating.

ENGLISH MUFFIN RECIPE NOTES

• Resist the temptation to add more flour. It’s hard but be strong! Too much flour will give you dense, overly chewy English muffins.
• Don’t bake them in the oven. I have tested baking these in the oven WITHOUT success. I used a Silpat mat on a baking sheet, which I suspect is the reason why they did not turn out. However, if you want to try baking them in the oven, try it without a silpat mat.
• Use water. You might be tempted to use oil instead of water for your hands. You can do so, but the dough will absorb that oil, and you’ll only add to the wetness of the dough (as opposed to the purpose of using water, which is to prevent the dough from sticking to your hands).

PRO TIPS FOR WORKING WITH EINKORN FLOUR

If you’ve never baked with einkorn flour before, these great tips from the einkorn pros are golden. I could sum it up for you though with one sentence: 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.

SERVE WITH EINKORN ENGLISH MUFFINS

• Slather with butter, peanut butter, or cream cheese.
• Top with Strawberry Jam or Apple Butter.
• Get fancy with Eggs Benedict.
• Spread cottage cheese or lightly mashed avocado on top, and sprinkle with everything bagel seasoning.
• Make a breakfast sandwich. Bacon and fried egg or sausage, egg, and cheese are classic combinations.
• Create mini pizzas with fresh mozzarella, a leaf or two of fresh basil, and tomatoes just picked from the garden.

FAQS FOR RECIPE OF ENGLISH MUFFINS

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WATCH HOW TO MAKE EINKORN ENGLISH MUFFINS