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.

sourdough einkorn donut muffins

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!

sourdough einkorn donut muffins on a wire rack

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.

inside view of a sourdough einkorn muffin

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.

einkorn wheat berries in a bowl

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.

freshly milled einkorn flour in a stoneware bowl

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.
two sourdough einkorn donut muffins stacked

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.

scooping the einkorn muffin batter into the prepared pan

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.

stirring cinnamon-sugar topping

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!

sourdough einkorn muffins on a cooling rack

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.

sourdough einkorn donut muffins recipe

Sourdough Einkorn Donut Muffins

Yield: 12 standard muffins
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

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.


  • 240g whole wheat einkorn flour
  • 2 teaspoons baking powder (see notes for high altitude adjustment)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon + 1/8 teaspoon kosher salt
  • 3/4 teaspoon ground nutmeg (decrease if using freshly-ground)
  • 120g granulated sugar
  • 6 Tablespoons salted butter, melted and slightly cooled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 100g sourdough starter (ripe or discard), 100% hydration
  • 240g (1 cup) natural sour cream


  • 1 Tablespoon salted butter, melted and slightly cooled
  • 3 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 425°F. Line a standard muffin pan with paper liners.
  2. Prepare dry ingredients: In a medium-size bowl, whisk together einkorn flour with baking powder, baking soda, salt, and nutmeg until thoroughly combined. Set aside.
  3. Mix: In a large bowl, add granulated sugar, melted butter, eggs, and vanilla extract. Beat with a whisk or an electric hand mixer on medium speed until combined. Beat in sourdough starter and sour cream, scraping down the sides of the bowl as needed. Add reserved dry ingredients. Mix on low speed until combined.
  4. Scoop the batter evenly into the 12 wells of the prepared muffin pan using a large scoop or a small measuring cup.
  5. Bake: Bake on the center rack for 5 minutes at 425°F, then without opening the oven door, lower the oven temperature to 375°F and bake for an additional 10-12 minutes until a toothpick inserted in the center of the muffins comes out clean.
  6. Cinnamon-sugar topping: Allow muffins to cool in the pan for 10 minutes. While the muffins are cooling, melt the butter for the topping and stir together the granulated sugar and cinnamon-sugar in a small bowl.
  7. Transfer muffins from the pan to a wire rack. Brush the top of the first muffin with melted butter using a pastry brush (an even, thin layer works the best) and then immediately invert the muffin into the cinnamon-sugar mixture to coat. Repeat with the remaining muffins, then serve.


  • Freshly-milled flour: If milling your own einkorn wheat berries, weigh berries prior to milling to make the right amount of flour for the recipe. Mill on the finest setting.
  • Sourdough starter notes: A whole wheat starter was used for this recipe, but an all-purpose starter would work as well. If you don't have a starter, sub with 50g additional einkorn flour and 50g milk. If using discard, make sure it's not so old it imparts an unpleasant flavor.
  • High altitude adjustment: I use only 1 ½ teaspoons baking powder and 1/3 teaspoon baking soda at 9,000ft elevation.
  • How to store: The topping is most fresh if eaten the same day. After the muffins have cooled completely, store in an airtight container at room temperature for up to three days, or freeze for longer storage. Leave at room temperature to thaw. Topped with melted butter and cinnamon sugar just prior to serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 279mgCarbohydrates: 38gFiber: 4gSugar: 13gProtein: 6g

*Nutrition information is not always accurate.

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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