Sourdough Einkorn Donut Muffins

Name: Sourdough Einkorn Donut Muffins
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 12
Cuisine: American
Ingredients: 240 g Whole Wheat Einkorn Flour (240g whole wheat einkorn flour); 2 tsp Baking Powder (2 teaspoons baking powder (see notes for high altitude adjustment)); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); 1 tsp Kosher Salt (1/4 teaspoon + 1/8 teaspoon kosher salt); ¾ tsp Nutmeg (3/4 teaspoon ground nutmeg (decrease if using freshly-ground)); 120 g Granulated Sugar (120g granulated sugar + 3 Tablespoons granulated sugar); 7 tbsp Butter (6 Tablespoons salted butter, melted and slightly cooled + 1 Tablespoon salted butter, melted and slightly cooled); 2 pieces Egg (2 large eggs); 1 tsp Vanilla (1 teaspoon pure vanilla extract); 100 g Sourdough Starter (100g sourdough starter (ripe or discard), 100% hydration); 240 g Sour Cream (240g (1 cup) natural sour cream); 1 tsp Cinnamon (1 teaspoon ground cinnamon)

Moist sourdough muffins made with einkorn flour, spiced with nutmeg, and coated in cinnamon-sugar like a classic donut.

27 minAmerican

Servings12

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Vegetarian
Pescatarian
Halal

Ingredients

For 12 servings

Whole Wheat Einkorn Flour240 g · 240g whole wheat einkorn flour
Baking Powder2 tsp · 2 teaspoons baking powder (see notes for high altitude adjustment)
Bicarbonate of Soda½ tsp · 1/2 teaspoon baking soda
Kosher Salt1 tsp · 1/4 teaspoon + 1/8 teaspoon kosher salt
Nutmeg¾ tsp · 3/4 teaspoon ground nutmeg (decrease if using freshly-ground)
Granulated Sugar120 g · 120g granulated sugar + 3 Tablespoons granulated sugar
Butter7 tbsp · 6 Tablespoons salted butter, melted and slightly cooled + 1 Tablespoon salted butter, melted and slightly cooled
Egg2 pieces · 2 large eggs
Vanilla1 tsp · 1 teaspoon pure vanilla extract
Sourdough Starter100 g · 100g sourdough starter (ripe or discard), 100% hydration
Sour Cream240 g · 240g (1 cup) natural sour cream
Cinnamon1 tsp · 1 teaspoon ground cinnamon

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Steps

1Preheat oven to 425°F. Line a standard muffin pan with paper liners.
2Prepare dry ingredients: In a medium-size bowl, whisk together einkorn flour with baking powder, baking soda, salt, and nutmeg until thoroughly combined. Set aside.
3Mix: 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.
4Scoop the batter evenly into the 12 wells of the prepared muffin pan using a large scoop or a small measuring cup.
5Bake: 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.
6Cinnamon-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.
7Transfer 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.