Einkorn English Muffins

These Einkorn English Muffins are a healthy version of the chewy yeast bread we all love. It’s so easy to make, only has one rise, and is made with a more nutritious and easier to digest version of wheat.

Einkorn English Muffins | Natural Chow | http://naturalchow.com

We have been on the real food diet for a while now, and the fact that homemade food tastes so much better than the stuff from the store has become perfectly clear. Bagels, pizza, muffins, granola bars…

And somehow, in the year and half that I’ve been eating a real food diet, I haven’t even touched an English muffin. Haven’t even thought about ‘em. Nor have I tried making them at home.

Well, about a month ago, I received some organic einkorn flour in the mail from the oh-so-amazing people over at Jovial Foods, and knew I could create some awesome recipes with it. So the brainstorming process started and I began to list all kinds of things I could make with the flour, including einkorn English muffins.

Einkorn English Muffins | Natural Chow | http://naturalchow.com

So when you think of an English muffin, what do you think about? I think about all the little nooks and crannies that are the perfect holding cell for butter and jams. The nooks and crannies are a MUST when it comes to English muffins.

Einkorn English Muffins | Natural Chow | http://naturalchow.com

In this recipe, we will be using einkorn flour. For those of you who have never heard of it before, einkorn flour is the original version of wheat. It has more protein than any other grain and is packed with more nutrients, vitamins, and dietary minerals than regular wheat.

This was my first time ever using einkorn flour and I can honestly say that I had a great experience with it. It is a little different from regular flour in how much liquid it absorbs and how sticky the dough can be. You want to avoid adding too much extra flour, otherwise your English muffins will be dry and dense. The same applies for all other baked goods using einkorn flour.

A dough scraper is a very handy tool for handling sticky dough, and a very necessary one too. Unless you want your hands to be covered in dough, use a dough scraper. Or at least a metal spatula.

Einkorn English Muffins | Natural Chow | http://naturalchow.com

Not only were these einkorn English muffins super nutritious, they also tasted amazing! Chewy, hearty, toasty, and sooo soft. I don’t think I’ve ever had an English muffins so flavorful!

They also only have to rise once (and it only has to rise for 40 minutes). So these babies can be on your table in less than an hour and a half. Most of that is inactive/rising time, so it’s not like ya gotta be laboring away in your kitchen for hours on end. We don’t roll like that.

Einkorn English Muffins | Natural Chow | http://naturalchow.com

I seriously suggest spreading a pat of butter on each side of a cut English muffin and toasting it. ‘Tis heaven, friends.

Einkorn English Muffins | Natural Chow | http://naturalchow.com

You can also slap a fried egg and some shredded cheddar cheese inside for a delicious and healthful breakfast. If you’ve been following along on Facebook, you already know that this went down. And oh baby oh, every bite was pure savory indulgence.

Here’s the recipe:

Einkorn English Muffins
Cook time: 
Total time: 
Yield: 20 to 24 English muffins
  • 1½ cups warm water
  • 1 packet (2¼ teaspoons) active dry yeast
  • 1 teaspoon pure cane sugar
  • 4½ to 5 cups organic einkorn flour
  • 1 large egg
  • 3 tablespoons pure honey
  • ¾ teaspoon salt
  1. In the bowl of a stand mixer, combine the water, yeast, and sugar. Stir and let sit for 10 minutes until foamy. Add the einkorn flour, egg, honey and salt. Stir with a wooden spoon until the mixture is shaggy. Place the bowl into your stand mixer and knead the dough on low speed (speed 1 or 2) for about 8 minutes. Remove the dough hook and cover the bowl with a tea towel for 40 minutes, or until the dough has almost doubled in size.
  2. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or silpats.
  3. Punch down the dough to deflate some of the gas bubbles. Flour your work surface and roll the dough to ½ - ¾ inch thickness. Using a circular cookie cutter, cut circles from the dough. Re-roll any scraps until all of the dough has been used up. Place the English muffins on the prepared sheet pans (limit 12 to a pan).
  4. Bake for 14 minutes, flipping the English muffins halfway through. Transfer to wire racks and let cool. Store in an airtight container for up to 2 days or freeze for up to three months. Reheat in a frying pan with a little bit of butter or in a toaster oven.
You can alternatively knead the dough by hand for 10 minutes.

Disclosure: I was given product free of charge by Jovial Foods. All opinions expressed are 100% my own. This giveaway is sponsored by Jovial Foods.


  1. Krista says

    I tried your recipe and I had a disaster on my hands. The dough didn’t raise at first and then it was so sticky it got stuck on everything. I couldn’t roll it. Your muffins look great! I appreciate any help.

    • says

      Hey Krista! This dough IS pretty sticky, however by simply dusting with more einkorn flour, it gets less sticky and you should be able to roll it out. I’m sorry you had a hard time with the dough. Einkorn absorbs less liquid than regular flour, so in turn you have to use more of it. I hope this helps!

  2. louise says

    Thanks for sharing this. My husband has been asking for english muffin. I just hate buying it thinking how bad those ones you get from store. Finally, einkorn flour!!!yey! you made me so happy… I am making this right now.

  3. Mary says

    I followed your recipe. Used a smaller hand blender with dough hooks. Made 16 English muffins! Absolutely fabulous!!!! We had 5 jams to test and loved them best with peach jam. But the muffins we even better as a small turkey, mustard, mayo, and dill pickle sandwich!! My husband moaned with delight stating,”incrediblely delicious!” Thank you so very much!!! I give it 5+ but the site won the let me!

  4. Terri says

    I’ve made this recipe 4 times, and the last 2 times I doubled it. I have followed the directions exactly, and every time has turned out perfect. I put it all in my stand mixer with the dough hook and let it mix for me. It’s extremely easy. These are our go-to bread products for the week. We use them as buns, English breakfast muffins, toasted bread — everything. They rise up a good inch thick. Thank you very much for this recipe!

  5. livesimply says

    Really like your blog and that you have great einkorn flour recipes since that is all I am using now. I have Carla’s cookbook and she does not recommend kneading with a mixer as it activates the flour’s stickiness. I haven’t tried any recipe yet that required kneading in a mixer because of this but will try half of your recipe the first “go round”. Question: I have a WonderMix mixer (like a Bosch). Do you have any idea if the recipe will work using my WonderMix, or should I just use my Danish dough hook? Thanks for any advice!

  6. Debbie T. says

    I made these today with one small change–I used an English muffin ring mold–which made 12 large muffins. These are substantial and will be perfect not only for egg sandwiches but hamburgers, etc. I was worried about using a mixer to knead the dough for 8 minutes (it’s usually recommended to NOT work the dough very much at all) but the dough came out smooth and rolled out beautifully! Pretty easy recipe that I will make over and over. Thank you so much for sharing!!

  7. Brie Stratton says

    Any suggestions on alternatives to the egg used in the recipe? I typically use flax eggs or applesauce as substitutes when baking but I rarely bake breads. They look delicious and I want to try without the egg. Thank you!

Leave a Reply to Krista Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: