Einkorn Muffins with Cinnamon Sugar topping

https://aberlehome.com/sourdough-einkorn-donut-muffins/#mv-creation-83-jtr 

ngredients

• 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

Hands Free Mode:

Prevent screen from sleeping

OnOff

Instructions

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.

Notes

• 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.

Chocolate Chip Muffins (may try with einkorn)

 Sourdough Starter: https://sugarspunrun.com/how-to-make-...

Ingredients ½ cup sourdough discard (110g) ½ cup unsalted butter, melted and cooled ¾ cup sour cream (180g) 1 large egg 1 teaspoon vanilla extract 1 ½ cups all-purpose flour (187g) ⅔ cup granulated sugar (166g) 2 ½ teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon table salt 1 ½ cups chocolate chips (I prefer semisweet) (255g) Coarse granulated sugar for sprinkling, optional Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Muffin tin (Affiliate Link): https://amzn.to/2SEsPBq Coarse granulated sugar (Affiliate Link): https://amzn.to/4etrlEJ ......

or

ry Ingredients

• 2 cups (240 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon (5 g) salt
• 1 ½ cups (355 g) mini semi-sweet chocolate chips

Wet Ingredients

• 1 cup (200 g) granulated sugar
• ½ cup (120 g) avocado oil (any neutral-flavored oil, NOT olive oil)
• 1 tablespoon (15 g) vanilla extract
• ½ cup (125 g) sourdough starter (fed or discard)
• ¾ cup (185 g) sour cream
• ¼ cup (60 g) milk (whole, skim, or any plant-based milk)
• 2 eggs

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it straight to your inbox.

 

INSTRUCTIONS

• Preliminary Note: We highly recommend measuring the ingredients in grams with a kitchen scale. Please note that if you use measuring cups, the taste and texture may differ.
• Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a muffin tin with paper liners (*see notes).
• In a large mixing bowl, whisk together 2 cups (240 g) all-purpose flour, ½ teaspoon baking soda, 2 teaspoons baking powder, and 1 teaspoon (5 g) salt. Set the bowl aside.
• In a separate bowl, mix the wet ingredients. Use a whisk to combine the ½ cup (120 g) avocado oil, 1 cup (200 g) granulated sugar, 2 eggs, ¾ cup (185 g) sour cream, ¼ cup (60 g) milk, 1 tablespoon (15 g) vanilla extract, and ½ cup (125 g) sourdough starter discard. Mix until the ingredients come together and are smooth.
• Pour the dry ingredients into the bowl with the wet ingredients and mix the batter until it just comes together. Do not over-mix the batter. Using a spatula, fold in 1 ½ cups (355 g) mini semi-sweet chocolate chips until they are evenly distributed in the batter.
• Use an ice cream scooper to fill the liners. For bigger muffins, the batter should come to the top of the liner. Sprinkle a few chocolate chips on top of each one if you want even more chocolate flavor!
• Bake the muffins for the first 5 minutes at 425°F (218°C) in the preheated oven. Lower the oven temperature to 350°F (176°C) and bake the muffins for 15-18 minutes. When they are done, a toothpick inserted into the center should come out clean or with a few moist crumbs.
• Remove the muffins from the oven and allow them to cool completely in the muffin tin.

NOTES

*This recipe yields about 16 muffins. Since most muffin pans have 12 wells, you can use two or bake 12 muffins first, then bake the remaining 4.

Nutrition

Serving: 1mufffin | Calories: 303kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g

Lemon Blueberry Muffins

THE VERY BEST BLUEBERRY MUFFINS yield: 16 MUFFINS prep time: 20MINUTES MINScook time: 16MINUTES MINStotal time: 36MINUTES MINS INGREDIENTS 1 cup (212 g) granulated sugar ½ cup neutral-flavored oil (like vegetable, canola, grapeseed) ½ cup milk or buttermilk 2 large eggs 1 tablespoon fresh lemon zest (see note) 1 teaspoon vanilla extract 2 cups (284 g) all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt ¼ teaspoon baking soda 2 cups (340 g) blueberries, fresh or frozen (don't thaw if frozen) 1-2 teaspoons all-purpose flour ⅓ to ½ cup coarse sugar, for topping (optional) INSTRUCTIONS Preheat oven to 375 degrees F. Line two muffin tins with paper liners or lightly grease with cooking spray (the recipe makes 16 muffins). In a large bowl, whisk together the sugar, oil, milk (or buttermilk), eggs, lemon zest, and vanilla until well-combined. Add the flour, baking powder, salt and baking soda and mix until a few dry streaks remain. Don't over mix. Toss the blueberries with the 1-2 teaspoons flour and then add the blueberries and flour to the batter. Stir and fold gently so as not to crush the blueberries. Mix until the batter is just combined. Don't over mix. Fill muffin liners about 2/3 full and sprinkle each muffin with coarse sugar (optional). Bake for 16-18 minutes until the tops spring back lightly to the touch. Remove from the oven and immediately remove the muffins from the tin to cool completely on a wire rack. NOTES Lemon zest: you can leave out the lemon zest if you don't have it on hand, but if you do have it, I encourage you to use it! It adds a very subtle bright lemon note to the muffins. Coarse sugar: the coarse sugar for topping is also optional. I love the craggy/crackly top it gives the muffins. You can use turbinado or regular granulated sugar in place of the coarse sugar.

Oatmeal for Breakfast muffins

How To Make Tender Baked Oatmeal Cups

Yield: Makes 12 muffin cups

Ingredients

• Cooking spray
• 2 large eggs
• 1 1/2 cups milk (any kind)
• 1/2 cup unsweetened applesauce (or other fruit purée, such as mashed banana or canned pumpkin)
• 1/4 cup nut butter or 2 tablespoons melted unsalted butter or coconut oil
• 1/4 cup maple syrup or honey, or 3 tablespoons packed brown sugar
• 1 teaspoon vanilla extract
• 3 cups old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/2 cup chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)
• 1/2 cup raisins or other chopped dried fruit (optional)

Equipment

• Measuring cups and spoons
• 12-well muffin tin
• Medium bowl
• Whisk
• Rubber spatula
• Wire cooling rack

Instructions

1. Heat the oven and grease muffin pan: Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a standard 12-well muffin tin very well with cooking spray.

2. Mix the wet ingredients: Place the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth.

3. Add the dry ingredients: Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined.

4. Fill the muffin tin: Divide the oatmeal mixture among the muffin wells, filling each one up to the top.

5. Top the muffins: Sprinkle the muffins with the nuts and dried fruit if using. Gently press the toppings into the batter.

6. Bake until golden: Bake until slightly risen, dry on top, and golden-brown, 25 to 30 minutes.

7. Cool for 5 minutes: Cool in the pan on a wire rack for 5 minutes. Run a knife around each muffin and remove to a cooling rack to cool completely.

Recipe Notes

Storage: Muffins can be kept an airtight container in the refrigerator for up to 5 days.

 

Corn Pudding

1 can cream corn
3/4 c. milk
1/3 c. wesson oil
2 eggs slightly beaten
2/3 c. corn muffin mix (can use Jiffy)
1 1/2 c. grated cheddar cheese

Mix all liquid ingredients.  Add dry ingredients.  Pour in 9 x 9 dish.  Sprinkle top with 1 1/2 c. grated cheese.  Bake for 45 minutes at 400 degrees uncovered.

Valerie's Bran Muffins

Combine and set aside:

1 c. boiling water
1 c. Kellogg's 100% All Bran Buds

Cream
1/2 c. Crisco or butter
2 eggs

Add sifted dry ingredients
2 1/2 cups flour
2 1/2 t. baking soda
1/2 t. salt
1/2 c. sugar (or less)

Slowly Mix In:

2 c. buttermilk
2 c. Kellogg's 100% All Bran Original
Cooled Bran Buds and Water (above)

Add:
1 c. dried cranberries or raisins (softened in hot water and drained)
1 c. chopped nuts

Bake at 400 degrees for 15 minutes.  (Can use cup cake liners in the muffin tins because they are easy to remove)

Note:  Dough may be kept covered in refrigerator for a few weeks.  Do not stir batter after refrigeration.  Yummy--(from Sister Russell in Nauvoo)

Wheat Berry Muffins

1 c. Sugar
2 eggs
1/2 c melted butter
1/2 t. almond extract or 1 t. vanilla extract
2 c whole wheat flour or 1 c. whole wheat and 1 c. white flour
1/2 t. salt
1 t. baking powder
2. c. blueberries
2-4 T. buttermilk or regular milk (if the dough seems too dry)

Preheat oven to 350 degrees F.  Mix eggs, butter, sugar, and almond or vanilla extract.  Add flour, baking powder and salt.  Combine.  Gently stir in blueberries.  Fill oiled tins in the muffin pan 3/4 full and bake for 20 to 25 minutes. Bake mini muffins 15-17 minutes.  (Watch)  Do not overfill because they puff up pretty high.

Oatmeal Muffins (Friendship Valley Bed and Breakfast) adapted

1 cup oats
1 cup oatmeal

1 egg
1/2 cup brown sugar
1/2 cup oil (or 1/4 c. applesauce and 1/4 c. oil or melted butter)

1 cup whole wheat flour
1/2 t. salt
1 t. baking powder
1/2 t. baking soda

Soak oats in buttermilk for 1 hour.  Add egg and beat well.  Stir in sugar and oil (or oil substitute).  Add flour, salt, baking powder and soda.  Bake in greased muffin pans at 375 degrees for 15 to 20 minutes.  Makes 1 dozen.

Apple Muffins

1 C. whole wheat flour
1 c. rolled oats
3 t. baking powder
1/2 t. salt
1/2 c. brown sugar
1 c. apple, peeled and grated (2 apples) or mix 1 c. dried apples and 3/4 c. hot water
2-3 T. olive oil
1 egg
1/2 t. cinnamon
1/2 c. orange juice, milk or cider

Topping--Mix together:
1/4 c. brown sugar
1 t. cinnamon       

Preheat oven to 400 degrees.  Add flour, baking powder, salt and stir in brown sugar and oats.  Mix in egg, butter, milk and apples.  Drop into greased muffin tins or muffin papers.  Sprinkle tops with mixture of 1/4 c. brown sugar and 1 t. cinnamon.  Bake standard muffin size (about 1/2 c. batter) for 15 to 20 minutes.  Watch!  Mini muffins take about 2 T. batter and bake approximately 6 to 10 minutes.  (Toothpick comes out clean)

Whole Wheat Banana Nut Muffins

1 c. whole wheat flour (freshly ground best)
3/4 c. oatmeal
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 egg
1/2 c. milk
2 T. oil
2/3 c. sugar
1 to 2 ripe bananas
1/2 c. chopped pecans or walnuts

Preheat oven to 350 degrees. 
Mix dry ingredients together in a large mixing bowl and set aside.  Grease bottom of muffin pan or place muffin papers in the pan.  Beat egg in a medium mixing bowl and add milk, oil and sugar.  Mix thoroughly.  Mix in bananas and nut and add to flour mixture.  Mix until flour mixture is moist, but don't over mix.
or--Put all ingredients in a good blender and blend.  (Add nuts last if you want them to be large.)
FILL muffin pans about 3/4 to the top.  Bake for 15 to 18 minutes or until toothpick inserted comes out clean.  (Mini muffins cook about 5 to 7 minutes.)

Applesauce Muffins

¼ c. unsweetened applesauce                     2 t. baking powder

1 large egg                                                     ¾ t. baking soda

2 T. oil                                                            ½ t. cinnamon

¼ c. honey                                                     ¼ t. nutmeg

2 c. flour (half white/half whole wheat)           Optional:  ¾ raisins, chopped nuts, etc.

Mix together applesauce, egg, oil and honey.  In a separate bowl, combine the whole wheat and white flours, baking powder, baking soda, cinnamon and nutmeg.  Add to applesauce mixture--stirring just to moisten the dry ingredients. Add raisins and fill the 12 greased muffin cups.  Bake at 375 for approximately 20 minutes.

Whole-Wheat Cranberry Muffins (Almond-Spice Muffin)

1  c. whole-wheat flour                                                ½ c. skim milk

½ c. unbleached, white all-purpose flour                    ¼ c. melted butter or olive oil

2 t. baking powder                                                       ¼ c. honey

½ t. ground cinnamon                                                 1 large egg, lightly beaten

Pinch of salt                                                                1 ½ c. cranberries, coarsely chopped

Preheat oven to 400 degrees.  Lightly spray 10 muffin tins cups with nonstick cooking spray or line them with paper liners.  Set aside.  In a large bowl stir together the flours, baking powder, cinnamon and salt.  In a small bowl, stir together the milk, butter, honey and egg.  Add the milk mixture to the dry ingredients and stir vigorously 30 seconds.  Stir in the cranberries.  Divide the batter among the muffin cups and bake 12 to 15 minutes or until the tops are golden and a toothpick inserted in a muffin comes out clean.  Makes 10

Whole Wheat Carrot Cake Muffins (thanks Jodee)

2 C. Brown Sugar, Packed
1 C. Oil
3 Eggs (3 T. Dehydrated Eggs + 1/3 C. Water…if you want a really fun trick use your left over carrot or rasin water to add to the egg powder)
2 C. Carrots, Finely Grated (1 C. Dehydrated Carrots. Pulse in blender before re-hydrating to make them smaller pieces. They take 20 minutes in cold water to rehydrate so if you need them sooner, simply put them in warmer water.)
1 C. Crushed Pineapple, Drained (If you have orange juice you’ll be serving, then drain the pineapple juice into your orange juice for a fun tropical blend orange juice!)
3 C. Whole Wheat Flour1
t. Salt
1T. Soda
1 t. Cinnamon
2 t. Vanilla
1 C. Raisins (I soak mine like I did with the oatmeal raisin cookies)
1 C. Walnuts, Broken

Grease and flour 2 bread pans, 1 bundt pan, or 2 muffin pans (12 each) with vegetable cooking spray. Beat together brown sugar, oil and eggs (no need to reconstitute eggs before adding to this mix). Sitr in carrots and pineapple. blend together dry ingredients; stir into batter thoroughly. Add vanilla, raisins, and nuts. pour into prepared pan. Bake bread pans for 45-40 minutes, muffins for 20 minutes, and bundt pan 1 hour or until done.Makes 1 Bundt pan, 2 bread pans, or 24 muffins. (from everydayfoodstorage.net blog)