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Einkorn Muffins, naturally sweetened with maple syrup and rich in the nutrition of freshly milled flour, are a picture-perfect treat for any family.

In our house, the muffin is the king of all snacks. We have them every week in various forms. For a busy household, they are a perfect baked good to make well. When made with fresh-milled flour, they are especially nutritious and very filling. Make some just for now, or a bunch for the freezer for busy days.

You won’t regret putting these Maple-Sweetened Einkorn Muffins into your weekly rotation!

Jump to Recipe

Why Bake with Fresh-Milled Einkorn Flour?

What Makes Einkorn Different from Modern Wheat

Einkorn has simpler genetics than modern wheat. While modern wheats contain 42 chromosomes, einkorn has just 14.

Einkorn is a difficult wheat to grow due to several factors. First, its berries are encased in a husk that must be removed before milling, which reduces the usable yield after harvest.

This ancient grain grows much taller than modern wheat varieties, making it more susceptible to being blown down by strong winds. Additionally, einkorn produces smaller heads with fewer kernels per stem, which makes harvesting more challenging.

Modern wheat has undergone hybridization—the process of combining different wheat varieties with desirable traits to form new varieties. As a result, modern wheat generally produces larger grain heads, higher yields, shorter plants, and clusters its grains at the top of the plant’s stem.

Health Benefits of Einkorn Flour

What Is an Ancient Grain?

Einkorn is considered an ancient grain. What exactly is that, you ask? Ancient grains are particular varieties of grains that can be dated back to the beginning of wheat cultivation. These grains include einkorn, spelt, emmer, and khorasan.

If you’re new to fresh-milled baking, my Wheat Berry 101 post walks through what wheat berries are and what type of wheat is best for various baking applications.

Nutritional Advantages of Einkorn

Einkorn is vastly more nutritious than your average modern wheat. Einkorn contains around 30% more protein and antioxidants. It also has a larger amount of B vitamins and essential dietary and trace minerals. Amazingly enough, einkorn also contains 200% more lutein (the same antioxidant found in egg yolks) than modern wheat.

Comparing einkorn to durum wheat (which is traditionally used to make pasta), einkorn has 50% more manganese, riboflavin, and zinc, and 20% more magnesium, thiamin, niacin, iron, and vitamin B6.

Check out my blog post here for a more thorough breakdown of the benefits of all fresh-milled flours.

Why This 100% Einkorn Muffin Recipe Works

This recipe celebrates the natural qualities of einkorn—its rich flavor and internal structure perfectly suited for quick-baked goods.

I’ve paid very close attention in my Step-by-Step section to give you the best details for baking einkorn muffins with success. The consistency of your batter here is important and will help you achieve a wonderful, finished muffin. You want your batter to be just thick enough to hold its shape when scooped with a spoon. With the proper consistency, you will notice that the batter feels slightly airy, too.

For more detailed information about baking with einkorn and understanding its unique gluten structure, I highly recommend Einkorn: Recipes for Nature’s Original Wheat by Carla Bartolucci.

Tools You’ll Need

Grain mill
Kitchen scale (highly recommended) or measuring utensils
Large mixing bowl
Dough whisk or wooden spoon
Muffin baking tray
Muffin liners
1/4-cup cookie scoop (optional, but makes scooping batter so much faster!)

Are you interested in more fresh-milled baking tools that I find helpful? Then check out this post!

Ingredients for Fresh-Milled Einkorn Muffins

Freshly milled einkorn
Baking powder
Baking soda
Salt
Maple syrup
Greek yogurt
Melted, unsalted butter
Eggs
Milk

Step-by-Step: How to Make Fresh-Milled Maple-Sweetened Einkorn Muffins

Step 1: Mill Grains and Mix Dry Ingredients

Mill your einkorn grains on a fine setting. Mix the flour, baking soda, baking powder, and salt together well.

Preheat your oven to 375°F. Line your muffin tins with muffin liners.

Step 2: Mix Your Wet Ingredients and Dry Ingredients

Melt your unsalted butter and set it aside to cool.

Mix together your eggs, maple syrup, Greek yogurt, and milk until well incorporated.

*Note: The thickness of the batter for einkorn muffins is very important. Too thick and it’ll be dry, too wet and they will cave in. The yogurt I use in this recipe is homemade and very thick. Check out my pictures above to note the thickness of my yogurt. If your yogurt is thinner than that, then I recommend mixing the wet ingredients, but excluding the milk. Then mix the dry ingredients into the wet. Let it sit for 10 minutes, then revisit the pictures above and look at the texture of my batter. If your batter seems thicker than I have pictured, add milk 1 tbsp at a time until it resembles what I have shown.

Mix together the dry ingredients with the wet ingredients until no dry flour remains. Let it rest for 10 minutes.

Step 3: Bake

Use a ¼ cup to fill each muffin tin. Bake at 375°F for 18-20 minutes or until a toothpick comes out clean.

Let cool slightly and enjoy!

Fresh-Milled Maple-Sweetened Einkorn Muffins

Prep Time: 15 minutes
Rest Time: 10 minutes
Bake Time: 18–20 minutes
Yield: 12 muffins
Oven Temperature: 375°F

Important: Use a kitchen scale for best results with fresh-milled flour. Gram measurements are the most accurate. Volume measurements are provided only as an estimate.

Ingredients

360 g fresh-milled einkorn flour (about 3 cups)
12 g baking powder (1 tbsp)
6 g salt (1 tsp)
3 g baking soda (½ tsp)
60 g unsalted butter, melted (¼ cup)
2 large eggs
200 g maple syrup (about ⅔ cup)
200 g Greek yogurt (about ¾ cup)
40 g milk (about 3 tbsp)

Step 1 – Prepare the Dry Ingredients

Preheat oven to 375°F and line a 12-cup muffin tin. Finely mill the einkorn and whisk together the flour, baking powder, baking soda, and salt.

Step 2 – Mix the Batter

Whisk together the melted butter, eggs, maple syrup, Greek yogurt, and milk. Add the dry ingredients and stir just until no dry flour remains. Let the batter rest for 10 minutes.

Step 3 – Bake

Fill each muffin cup with about ¼ cup batter. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before serving.

Recipe Notes

Yogurt Consistency Matters: The yogurt used to develop this recipe was homemade Greek yogurt with a very thick consistency. Yogurt thickness can vary significantly between brands and homemade batches.

If using a thinner yogurt, mix all wet ingredients except the milk and allow the mixture to sit for 10 minutes. Compare your batter to the step-by-step photos. Add milk 1 tablespoon at a time until the batter matches the consistency shown.

Einkorn Batter Tip: Batter consistency is important when baking with einkorn. Batter that is too thick may produce dry muffins, while batter that is too thin may cause the muffins to sink or develop a dense texture.

Tips For Success

Mill your einkorn on a fine setting
Weigh your ingredients with a kitchen scale
Closely look at my pictures to know the proper consistency for the batter
Let your batter rest for 10 minutes

Storage and Freezing Instructions

Einkorn muffins store well on the counter for up to 3 days. I use this bread bag for storage, but a bread box like this one would work well, too.

This would be an excellent opportunity to fill your freezer for a busy morning! Double or even triple this batch. Bake your muffins, let them cool completely, put them in a freezer-safe bag, and remove as much air as possible. Don’t forget to label them along with the date. It is best to eat them within 3 months.

FAQ

Can I use all-purpose einkorn flour instead of freshly milled einkorn?

Yes. You will likely need to use less liquid, though. I would mix everything together, but exclude the milk. If the batter resembles my pictures without milk, then you are good to go; if not, add 1 tbsp of milk at a time until the texture is closer.

Why are my einkorn muffins dense?

Einkorn is a grain that needs precise measurements if you are not used to how it functions. You likely need to add a bit more milk to your recipe. I highly recommend using a kitchen scale.