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

FAQs

What is the secret to high muffins? ›

Many muffin recipes instruct you to fill your muffin tin cavities two-thirds full. If you want taller muffins, fill three-quarters full or even all the way to the top of the pan. You may have less yield, but they'll look more like beautiful bakery-style muffins with more distinct muffin tops.

Usually, but with a few changes. When substituting einkorn for all-purpose flour in a recipe, you would want to decrease the amount of liquids. In some recipes like pancakes, cakes, cookies, and muffins, you may be able to substitute einkorn for whole wheat flour.

Making great muffins requires good technique. You need to combine the wet and dry ingredients with as little mixing as possible, so you don't develop the gluten in the flour. When you cream the butter and sugar, the longer you beat them, the more air bubbles you create.

Types Of Flour To Feed Your Starter

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.

Einkorn is unique and has gluten that is quite different than modern wheat. The same properties that make it easier to digest can make it a bit more difficult to bake with than wheat with stretchier gluten.

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.

Overmixing the batter.

When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

Should you beat eggs before adding to muffin mix? ›

Basic Muffins

Cream together the sugar and butter until light and fluffy. Scrape down and add the eggs one at a time. Beat until light and completely combined. The mixture may curdle but will be corrected when the flour is added.

Rest the Muffin Batter

If you're short on time, just 30 minutes can make a difference. When you rest the muffin batter, the flour has time to absorb more of the wet ingredients. The fully hydrated flour starches yields a thicker batter.

It generally means that your starter is not strong, and you didn't let the bread rise enough. There are two rises, the first and second. The dough should dome on the first rise, but don't let it overproof or it won't have the strength to rise again.

Feed your starter once a week, ½ cup of flour and ½ cup water to ¼ cup of starter. Keep this ratio to make sure your starter will be bubbly. If you have more starter to flour and water, the starter will eat all the food and won't be bubbly.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

Make sure you use the correct temperature. I suggest baking your muffins at 400 F. I know most muffin recipes (including the ones I have used previously) all tell us to preheat our ovens to between 325-375 F. That heat range is just not enough.

Place your cupcakes into a preheated 400 degree F oven, no matter what temperature the recipe calls for. Most cupcake recipes suggest 350-375 degrees F, which results in a flat top. When you increase the temperature, the edges of the cupcakes will solidify first, allowing the center to rise, creating a domed top.