Sourdough Einkorn Donut Muffins

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These special sourdough einkorn muffins taste like cinnamon-sugar cake donuts! Whole wheat einkorn flour (optionally home-milled) makes this a nutritious sweet breakfast or brunch recipe.

Ground nutmeg, vanilla, sour cream, and a cinnamon-sugar topping are the key ingredients that give these moist sourdough einkorn muffins their donut-like taste.

You could optionally serve the einkorn muffins with your favorite jam for spreading, but I’m a huge fan of these just as they are.

Ripe sourdough starter or discard improves the texture, but you can make these without the starter, if you need to!

I prefer to make my breakfast quick breads (and also pancakes and waffles) with 100% freshly milled whole grains. We stay full and we feel great all morning.

You might like to try my strawberry whole wheat and millet muffins, my delicious spelt banana bread with sourdough discard, or my multigrain waffles.

What is Einkorn Wheat?

Einkorn is an ancient grain similar to spelt and emmer, but it is the only ancient wheat that man has not hybridized.

Many people consider einkorn grain a superfood! It has a lower gluten content (and a different type of gluten) than modern wheat and a robust nutritional profile.

The milled einkorn flour has a slightly golden color and its own unique flavor compared to modern red or white wheat.

Here is a great article if you’d like to learn more about this ancient grain.

I grind my own fresh wholegrain flours at home with a countertop mill. I’ve been enjoying baking with einkorn wheat berries.

If you are milling einkorn at home, weigh the wheat berries prior to milling to make the perfect amount of flour for this muffin recipe. Then grind the flour on the finest setting of your mill.

If you’re purchasing the flour, look for whole wheat einkorn flour instead of all-purpose einkorn flour. This way all of the healthy bran and germ are retained in the flour.

Notes on the Sourdough Starter

You can use ripe sourdough starter (or discard from a mature starter) for this recipe to help soften the texture of the muffins.

Avoid using discard that is too old, or it could impart an unpleasant flavor to the einkorn muffins.

I used my whole wheat starter this time, but you can also use an all-purpose flour starter.

If you want to make the muffins without sourdough starter, simply sub the starter with 50g additional flour and 50g milk.

Tips for Making Sourdough Einkorn Donut Muffins

• I’ve listed most of the ingredients in grams for accuracy. This insures you get a good result in your own kitchen, even if you’re milling your own flour! This digital kitchen scale is my favorite, but any one will work to weigh your ingredients.
• I reduce the amount of baking powder and baking soda where I live at 9,000ft elevation. I include high altitude adjustments in the recipe card notes if this applies to you as well.
• Make sure you don’t over-bake your muffins or they will dry out.

How to Make Sourdough Einkorn Donut Muffins (Step-by-Step Instructions)

Step 1 – Mix the Sourdough Einkorn Muffin Batter

Prepare a standard muffin tin with paper liners and preheat your oven to 425°F.

Start by whisking together the dry ingredients: einkorn flour, baking powder, baking soda, salt, and nutmeg. Set that mixture aside for now.

In another bowl, cream together the granulated sugar, melted butter, eggs, and vanilla extract until smooth. You can use an electric hand mixer or a whisk.

Add in the sourdough starter and sour cream and beat again until combined, scraping down the sides of the bowl as needed with a rubber spatula.

Finally, add the dry ingredients into the wet mixture and mix on low speed until just combined.

Step 2 – Bake the Sourdough Einkorn Muffins and Prepare Cinnamon-Sugar Topping

I like to scoop the muffin batter into my prepared pan with a large muffin scoop or a small measuring cup. Divide the batter evenly between all twelve cups.

Bake the muffins on the center rack for 5 minutes at 425°F.

Then lower the temperature to 375°F (without opening the oven door) and continue to bake for 10-12 more minutes until a toothpick inserted in the center of the muffins comes out clean.

Step 3 – Top Muffins With Melted Butter and Cinnamon-Sugar

Leave your sourdough einkorn muffins in the pan to cool for 10 minutes before removing them to add the topping.

While they are cooling, melt 1 tablespoon of butter in a small dish and set aside.

In another small bowl, mix together 3 tablespoons granulated sugar with 1 teaspoon ground cinnamon.

Use a pastry brush to apply a thin layer of melted butter to the entire top surface of the first muffin. Immediately give it a dunk in the cinnamon-sugar topping to coat it.

(I found that if the butter layer is too thick, the cinnamon-sugar melts in too much and doesn’t look as clean on the tops of the muffins.)

Set the muffin on a wire rack to finish cooling, and repeat to top each remaining einkorn muffin in the same manner.

Serve the muffins while they are still slightly warm!

How to Store Sourdough Einkorn Muffins

Sourdough einkorn muffins stay fresh for up to three days in an airtight container at room temperature. I will say, though, that the topping is best when the muffins are eaten the same day.

If I were going to freeze or store the muffins before serving, I would slightly warm them, and then add the topping just prior to serving.

If you make this recipe and love it, I would be so grateful if you would come back to leave a star rating and a comment. Your feedback is very appreciated!

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