Master Einkorn Muffin Recipe: One Recipe, Multiple Possibilities (2024)

FAQs

What is the secret to high muffins? ›

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough.

Einkorn may be substituted cup for cup with regular whole wheat flour in some muffin, pancake, cakes, and cookie recipes. However, sometimes the amount of liquid in the recipe needs to be reduced by roughly 15-20%. Einkorn absorbs liquids slower than modern wheat.

Due to the gluten properties of einkorn, you won't achieve a tall rise out of this bread, but that's beside the point — it's all about flavor, texture, and nutrition here. The subtle, tang from natural fermentation paired with the warm, round taste of einkorn results in a truly memorable bread.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

Giving your muffins a boost of extra hot heat (220C/420F) when they first go in the oven helps the outside of the muffin to set quickly whilst the inside of the muffin continues to rise, resulting in the muffin top/domed look.

Yeasted einkorn dough doesn't rise like modern wheat dough.

This is particularly true with einkorn bread. Don't expect big, fluffy dough during the initial rise. Yeasted einkorn dough does not double in size like modern wheat yeasted dough. This can also be expected when baking the dough.

Virgin Wheat flour uses the grain einkorn rather than regular refined wheat grains. It is non-processed, non-hybridized, non-GMO and has a low glycemic load, meaning it won't spike your blood sugar level.

Properly stored, einkorn berries (unmilled) last for years, making it more affordable to stock up. Flour oxidizes and loses its nutrients over time. If not kept properly, flour will go rancid. Milling einkorn flour at home is easier than ever, thanks to modern electric countertop mills.

If your bread dough mixes up at a normal texture because you add more flour to lessen its sticky texture, your dough will end up drying up and baking dense later because einkorn absorbs liquids much slower than regular wheat.

Einkorn bread, even when made with an active starter, is denser than bread made with modern wheat because it's weak gluten does not have the strength to hold large bubbles. When you start to bake with a new starter, your bread is bound to bake up dense because it takes a number of loaves of bread to get good results.

Why is my Einkorn dough so sticky? ›

Just a little drizzle and only added once. I'm using freshly grounded whole grain Einkorn flour in the video, which can be much stickier. ✨ Einkorn has very weak gluten, therefore the dough won't be very elastic, hence the stickiness. The more you knead and work your dough, the more sticky it will be.

They give us that wonderful full flavor and they're more nutritious, but einkorn, in particular, does not have the same baking qualities of conventional flour. Einkorn flour can be more challenging to work with. For example, you're going to find it doesn't rise quite as high. The crumb is also a little heavier.

Humankind's first wheat, einkorn, contains much lower levels of these glutens making it far less inflammatory, in fact, making it more beneficial than its modern genetically complex relative.

bake at high temperature initially

High heat encourages the muffins to rise quickly and create a nice dome. You can start baking them at a higher temperature, such as 425°F (220°C), for about 5 minutes, and then lower the temperature to the regular baking temperature for the remaining time.

Too much liquid – If there is too much liquid in the batter, the muffins will be very dense.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.