Einkorn Poppy Seed Muffins

 For 12 muffins:

• 2 cups (240g) all-purpose einkorn flour

• ½ cup (125g) sourdough discard (room temperature)

• ⅓–½ cup honey or sugar (honey pairs well with einkorn's flavor)

• Zest and juice of 1–2 lemons (about 2 tbsp juice)

• 1–2 tbsp poppy seeds

• ½ cup yogurt, sour cream, or ricotta (for moisture)

• 1–2 eggs

• ¼–⅓ cup melted butter or oil

• ½ tsp baking soda, 1 tsp baking powder, ¼ tsp salt

• Optional: ¼ cup milk if batter is too thick

Lemon glaze: 1 cup powdered sugar + 1–2 tbsp lemon juice

Steps

1. Preheat oven to 350–400°F (175–205°C) and line a 12-cup muffin tin. Whisk dry ingredients (einkorn flour, leaveners, salt, poppy seeds) in one bowl.

2. Mix wet ingredients (sourdough discard, sweetener, eggs, fat, yogurt, lemon zest/juice, vanilla) until smooth—beat vigorously for 1–2 minutes to develop structure with einkorn.

3. Fold wet into dry just until combined (thick batter is normal; avoid overmixing einkorn). Rest 30 minutes or overnight in fridge for better flavor and rise from sourdough.

4. Scoop into tins (use ice cream scoop for even portions). Bake 18–25 minutes until toothpick-clean and golden. Cool before glazing.

Tips

Einkorn absorbs less liquid than modern flour, so expect a denser, tender crumb—add milk if needed. For gluten-free alignment (per your interests), confirm pure einkorn suits your needs; active discard boosts rise over cold. Glaze adds sweetness to balance sourdough's tang. Store 3–5 days or freeze.

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

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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