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.

You can use Einkorn All-Purpose Flour or Einkorn Whole Wheat Flour to rehydrate and feed your starter. They both work equally well to rise your sourdough bread. The Einkorn Whole Wheat Flour will be more bubbly since it contains more minerals than Einkorn All-Purpose Flour.

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

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.

It has the most protein of any grain, and einkorn does not spike the blood sugar as quickly as modern wheat. Dr. Davis wrote this in his book Wheat Belly after testing himself on einkorn bread, “Blood sugar at the start: 84 mg/dl.

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.

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.

That's partly due to its much lower gluten content. It's not gluten-free, but it is lower in gluten and possibly easier on the digestive system than traditional wheat flour. If you don't have celiac disease, einkorn flour is a great choice and definitely preferable to whole wheat.

With each day and refreshing, the bubbling should increase until you get to the point where your starter domes within 6 to 10 hours of refreshing. Ideally, this will take10 days, but it can take up to 30 days.

How often should I feed an einkorn starter? ›

It's important to feed your starter regularly – once a week, or more if you bake often. If you are not wanting to make bread, but are simply feeding your starter its weekly meal, take it out of the fridge and measure out 1⁄4 cup. Discard the rest (or use it in another recipe).

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.

Because einkorn contains less starch than regular wheat, cakes can bake a bit denser so we like to add an extra egg or egg white to the batter. Beat less and at lower speed or by hand for lighter textures in cakes and muffin recipes.

The term einkorn is derived from the German language and interpreted to mean “single grain”. Einkorn wheat is known in taxonomy as either Triticum boeoticum (wild wheat), or Triticum monococcum (domesticated species).

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 oven wasn't hot enough or the muffins weren't baked for long enough. An undercooked muffin will have a center that is too moist and it doesn't peak enough.