Einkorn Sourdough English Muffins

These healthy, homemade einkorn sourdough English muffins are made on the stovetop. They are delicious for breakfast or lunch.

There’s something about sourdough that makes me think of the pioneer days. Perhaps it’s because I started nurturing my sourdough starter when Little Bear was just a few months old, and around the same time, I started watching Little House on the Prairie.

When Wilder Baby was a newborn, I was still feeding the same starter, and I started reading the Little House books (they are even better than the show). In the fifth book, Ma and Laura explained how to make sourdough for biscuits.

I love homemade biscuits. (I craved them when I was pregnant.) And these delicious einkorn sourdough English muffins remind me of fluffy biscuits, just with more nooks and crannies.

“But how do you make the sour dough?” Mrs. Boast asked.

“You start it,” said Ma, “by putting some flour and warm water in a jar and letting it stand till it sours.”

“Then when you use it, always leave a little,” said Laura. “And put in the scraps of biscuit dough, like this, and more warm water.” Laura put in the warm water, “and cover it,” she put a clean cloth and the plate on the jar, “and just set it in a warm place,” she set it in its place on the shelf by the stove. “And it’s always ready to use whenever you want it.”

“I never tasted better biscuits,” said Mrs. Boast.

~By the Shores of Silver Lake

I’ve never tasted better English muffins. They’re much better than store-bought bread. And because they’re long fermented and made with einkorn, these muffins are much better for you, too.

Why Einkorn?

Einkorn is an ancient grain. This heirloom wheat has less gluten and carbohydrates than modern wheat. It’s easier to digest and offers more nutrients, including B vitamins, trace minerals, and protein.

Why Sourdough?

Sourdough bread is healthier than regular, ordinary bread. There is less phytic acid and more lactic acid in it, so it’s more easily digested and the nutrients in the bread are more bioavailable.

Ways to Enjoy Einkorn Sourdough English Muffins

These simple sourdough English muffins are versatile. Slice them and spread healthy apple butter on top. Additionally, you can top with vegan butter and homemade jam. We like them with almond butter, bananas, and hemp seeds.

They’re not just for breakfast, either — einkorn sourdough English muffins are great for sandwiches. We especially like them with plant-based cream cheese, heirloom tomato, English cucumber, and onion. Avocado, spinach, and tempeh bacon are excellent additions as well.

Tips for Making Einkorn Sourdough English Muffins

• Depending on the hydration of your starter, you may want to add more flour. The dough should be pretty thick but not stiff.
• Mix with a wooden spoon or clean hands.
• I’ve noticed that in summer, the dough seems wetter. If it feels too runny, I’ll add more flour before it ferments and possibly afterwards.
• The fermentation process can take less time in the summer and longer in the colder months, depending on the temperature in your house.
• Honey can be substituted for the maple syrup.
• I don’t fuss over kneading and shaping the dough. It’s quite sticky, even with floured hands, so I just use a spoon to plop them on the pan.
• Only flip the muffins when they easily lift up from the pan.
• Don’t turn the stove up too high.
• If they are not fully cooked on the inside, you can transfer them to a 250 – 300 degree oven or put a lid on the skillet and let them continue to cook on low.

How to Make Einkorn Sourdough English Muffins

1. In a glass bowl, mix together the starter and water, then add in the flour. Stir well to combine.
2. Cover and let the dough sit at room temperature for 12 – 24 hours.
3. After it has fermented, drizzle in the maple syrup and sprinkle in the salt and baking soda.
4. Preheat a cast iron skillet with a little coconut oil.
5. Mix the ingredients together until they are fully incorporated.
6. Divide the dough into eight equal parts and spoon each portion onto the skillet, working in batches, if necessary.
7. Cook on low for about 10 minutes, allowing the dough to rise.
8. Turn up the stove to medium/low and continue to cook until the muffins are browned slightly on the bottom.
9. Flip and cook them on the other side until browned. (If they are browned on the outside but not completely done on the inside, pop them in a 250 to 300 degree oven for about 10 minutes.)
10. When they are fully cooked through and slightly cooled, slice and enjoy.

How To Store Sourdough Einkorn English Muffins

These muffins can be stored in an airtight container at room temperature for up to three days. You can also store them in the refrigerator for up to one week or the freezer for up to three months.

Pin this easy recipe for later.

More Einkorn Recipes We Enjoy on the Mountain

Lemon Poppy Seed Einkorn Sourdough Pancakes

Einkorn Sourdough Banana Oat Muffins

Einkorn Pumpkin Bread