This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Einkorn English muffins have a perfectly golden crust, soft interior, and nutty flavor in a simple no-knead recipe. These English muffins are proof that baking from scratch with einkorn flour doesn’t have to be a hassle.
Here is Why This Einkorn English Muffin Recipe Works
No Kneading Required: This easy, hands-off method delivers soft and chewy English muffins without any heavy lifting.
Einkorn’s Unique Flavor: The nutty, slightly sweet taste of einkorn flour takes these muffins to the next level.
Potato Flakes (Optional, but Genius): They add a light, airy texture, but these muffins are just as delicious without them.
Stovetop Meets Oven: A quick sear on the stovetop gives them their signature crust, while the oven ensures they’re perfectly baked through.
If you love this recipe, try our einkorn focaccia bread or einkorn banana bread.
The Ingredients
- Pantry: Einkorn flour, potato flakes, instant yeast.
- Dairy: Milk, butter.
- Condiments: Honey.
- Spices and Seasonings: Salt.
- Fridge: Egg.
We used all-purpose einkorn flour in this recipe. If you want to swap for whole wheat einkorn, add 1 to 2 tablespoons of milk to the English muffin dough.
Flavor Variations
Herb Einkorn English Muffins: Mix in ½ cup of shredded cheddar cheese, 2 tablespoons of chopped fresh chives, and 1 teaspoon of dried thyme.
Cinnamon Raisin English Muffins: Add ½ cup of raisins and 1 teaspoon of ground cinnamon.
Garlic Parmesan Einkorn Muffins: Stir in ½ cup of grated Parmesan cheese and 1 teaspoon of garlic powder.
Tips for Success
- The dough is sticky, so keep your hands damp to make handling and shaping easier.
- Those 20-minute rests between folds help the dough absorb liquid and develop structure without overworking the einkorn gluten.
- Cutting parchment into small squares makes transferring the proofed dough to the stove easier without the risk of deflating the English muffin.
- Over-proofing will cause the English muffins to collapse. Look for them to puff up about 50% rather than doubling in size.
- A medium heat setting ensures they cook evenly and develop a golden crust without burning.
- If you grind your own einkorn wheat berries to make fresh flour, results tend to be more variable. Freshly ground flour tends to absorb slightly less liquid, so subtract a couple tablespoons of milk.
Storage
Room Temperature: Store cooled English muffins in an airtight container or zip-top bag at room temperature for up to 2 days.
Refrigeration: For longer storage, refrigerate the muffins in an airtight container for up to 5 days.
Freezing: To freeze, let the muffins cool completely, then place them in a freezer-safe container, separating each muffin with parchment paper to prevent sticking. They’ll keep well in the freezer for up to 3 months.
For more homemade recipes, try our Oatmeal Bread or Cracked Wheat Bread.
English Muffins with Einkorn Flour
Einkorn English muffins show just how rewarding baking with einkorn flour can be. They have a soft texture and nutty flavor and they’ll make store-bought muffins seem downright boring. You can dress them up with toppings or enjoy them as-is….either way, these muffins are guaranteed to brighten your mornings.
More Recipes to Try
Pin this now to find it later!
Pin It
Einkorn English Muffins
If you make this recipe, please leave a star rating and comment.
Ingredients
- 4-½ cups einkorn flour, all purpose , (540 grams)
- ½ cup potato flakes, (30 grams) (optional but will help lighten the English muffins)
- 1-¼ teaspoons salt
- 2-¼ teaspoons instant yeast, (7 grams)
- 1-¾ cups milk, warm , (400 grams)
- 1 egg, room temperature
- 4 tablespoons butter, (¼ cup), melted
- 3 tablespoons honey, (60 grams)
Instructions
- In a large bowl, mix the flour, potato flakes, salt and yeast until combined. In a separate bowl, combine the milk, eggs, butter and honey. Add the milk mixture to the flour mixture and stir well to combine. The mixture will be wet and sticky and look a bit lumpy and under-mixed, it is perfect that way. Place the dough a well oiled bowl, cover the bowl and let the dough rest for 20 minutes.
- Using wet hands so they don’t stick to the dough, lift the dough and fold it in half two or three times, then let it rest another 20 more minutes. Repeat this step two more times (folding it in half then letting it rest for 20 minutes). After the last folding process, cover the bowl and let it rest for 1 to 2 hours.
- Line two large sheet pans with parchment paper. Divide the dough into 12 equal pieces and shape each piece into a ball. Place the balls of dough on the parchment lined baking sheet and press down to flatten them. Keep the dough rounds spaced at least 2 inches apart. Use a sharp knife to cut the parchment paper between each piece of dough so they are all sitting on a small square of parchment, this will allow you to pick the dough up once it is proofed using the parchment without disturbing the proofed dough.
- Lightly spray the dough with oil and cover them with a light kitchen towel. Let them proof at room temperature for 2 to 3 hours until they are just half as tall. If you allow them to double in size, the gluten in the einkorn flour will not hold the shape and they will collapse.
Baking the English Muffins:
- Preheat the oven to 350° F then heat a skillet or griddle over medium heat on the stovetop.
- Slide a spatula under the parchment of the dough rounds and carefully transfer 3 to 4 pieces of dough onto the hot skillet. Cook the muffins for 6 to 8 minutes on each side until they are a light golden brown.
- Once they are browned on each side, transfer them back to the sheet pan and repeat with the other uncooked muffins.
- When all the muffins have been browned on both sides, place the sheet pans in the oven and bake for 8 to 10 minutes, rotating the pans half way through the bake time.
- Allow the muffins to cool for 30 minutes. To split them open, insert the tines of a fork around the edges of the muffin and break them open.
Notes
- The gluten in einkorn flour is weak and kneading the dough will break the gluten down.
- This recipe uses a technique of turning the dough then allowing it to rest while it absorbs the liquid and strengthens the gluten. You can skip this step and simply leave the dough alone to proof for a couple of hours before dividing it and shaping it. I have done it both ways and there isn’t a big difference in the finished product however the folding technique creates a smoother dough and makes it slightly easier to handle.
- The potato flakes are optional, they they help lighten the texture of the English muffins but you will still have a lovely, chewy texture without them.
- The dough in this recipe is wetter than recipes made with traditional flour. Wet hands and a wet counter top will help keep the dough from sticking while you work with it.
- If you use flour to prevent your hands from sticking to the dough then the extra flour will make the dough too dry and your finished English muffins will be dense, dry and hard.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hi Dahn. We don’t eat eggs do I’m wondering how these would turn out with it?
Well, I haven’t tried this recipe without the egg. I don’t know how it would turn out but I would try replacing the egg with 1/4 cup of mashed sweet potato. I hope that works for you.
I followed the directions exactly and my 12 muffins look fabulous! Tomorrow I’ll have one for breakfast, and will freeze the rest. Here are my comments:
– although the recipe is not difficult, they do take quite a few hours from start to finish—so plan on that when making these.
– the suggestion of wetting your hands to handle the dough worked great—don’t add flour to the board; also using a nylon dough scraper to portion the dough into pieces was perfect.
– since my kitchen is quite cool and dry during the winter months, I put the glass bowl covered in plastic wrap in the oven with the light on for the 1-2 hour rise at the end of step 2.
– two recommendations I have: 1) cut the parchment paper into squares to fit your sheet pan so you don’t damage the pan by cutting on it; 2) lightly grease the parchment squares BEFORE adding the dough rounds so when you flip the squares onto the hot skillet the parchment paper should more easily release from the dough (mine was stuck and I had to gently pry the parchment away using my spatula.
I’ll post back after breakfast! 😉
Debbie, thank you so much for your input and great tips. I am sure these will be helpful to other readers as well. I don’t know why I never thought of greasing the parchment squares but it makes sense. Super helpful! Thank you
You’re welcome! These are now my absolute favorite recipe using einkorn—so versatile for breakfast, lunch, or dinner! As recommended, I pry them in two using a fork after microwaving one for 30 seconds to thaw.
Thank you SO MUCH for sharing!
Hi, Debbie….We are so happy this English muffin recipe is so well liked. We also love them!
I’m about 80% there with this recipe. I tried it for the first time and taste and texture was great, but my dough was extremely wet- so wet I could not form balls. I followed it to a T and even measured in grams. I did add a bit more flour during the 20 minute fildings. My dough was about a bit more thick than pancake batter and it did continue to rise throughout the process. I did not add potato flakes. Any suggestions?
Hey Kim, yeast bread is a funny thing. The weather has a huge impact on how a recipe will perform. Since it is summer time the most likely issue is the heat and humidity. Heat and humidity will affect flour quite a bit. If you bake in the summer, or even on a rainy day, add more flour until you get the right consistency. Just add the flour a little at a time and give some time to absorb the liquid. I’m sure you did it all correctly, that is just how much weather can affect a yeast bread recipe. Thanks for the question.
@Kim,
I added the 30 grams extra of flour instead of potatoes flakes in the dough and I also added just another sprinkle of flour to it. Just let it rise and it’ll still look wet but it’ll still be okay to work with. I used ghee to cook mine so I put ghee on my hands to work with dough lol. I’m also curious in why her pictures show like she put more flour in it cuz mine is super wet too!
This looks so good. I can not wait to try them. Is it possible to use sprouted einkorn flour or freshly ground einkorn wheat? Any suggestions for adjustments?
Thanks so much!!
yes Amy you can use sprouted einkorn or whole wheat einkorn. Since they are both whole wheat you need to keep in mind that the bran and germ will absorb more water so you will need to increase your liquid a bit… by about 5%. I’m not actually sure about the sprouted einkorn because even though it is whole wheat, it behaves a bit differently once it is sprouted. I haven’t tried this recipe with sprouted wheat but I would expect to need to increase the liquid by 5% as well