close up of a group of einkorn apple cinnamon muffins

Whole Grain Einkorn Apple Cinnamon Muffins

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Made with freshly milled einkorn flour, these apple cinnamon muffins are a wonderful addition to your breakfast spread. Top it with a simple glaze or enjoy them plain.

Hand holding einkorn apple cinnamon muffin in front of a white wall

Ingredients

  • 1 Cup of cooked diced apples or canned apples
  • 1/2 Tsp of sugar
  • Dash of cinnamon
  • 3 Eggs
  • 1/2 Cup of brown sugar
  • 4 Cups of whole grain einkorn flour
  • 2 1/2 Tsp of baking powder
  • 1/2 Tsp of baking soda
  • 1/2 Tsp of salt
  • 1 Tsp of cinnamon
  • 1/2 Tsp of nutmeg
  • 1 1/3 Cup of milk
  • 4 TBSP of butter
  • 1/4 Cup of extra virgin olive oil
  • 2 TBSP of honey
einkorn apple cinnamon muffin on a cutting board in a blue paper liner

Directions for Einkorn Apple Cinnamon Muffins

  1. Preheat the oven to 425 degrees. Fill a muffin tin with paper liners.
  2. Core and dice 2-3 apples. I used some crispy canned apple slices I put up in the fall. If using fresh apples, heat a skillet with 2-3 TBSP of butter over medium to low heat and cook the apples until just softened. They will soften more in the oven. Remove from heat and sprinkle with 1/2 tsp of sugar and a dash of cinnamon.
  3. In a stand mixer, beat three eggs until they are smooth. Add 1/2 cup of brown sugar and beat on medium-low for one minute, then on high for three minutes.
  4. Remove the mixing bowl from the stand mixer and add 4 cups of whole grain einkorn flour, 2 1/2 tsp of baking powder, 1/2 tsp of baking soda, 1/2 tsp of salt, 1 tsp of cinnamon, and 1/2 tsp of nutmeg. Use a spatula to fold in the dry ingredients until they are incorporated. Use circular motions to scrape the sides of the bowl.
  5. In a separate bowl, stir together 1 1/3 cup of milk, 4 TBSP of melted butter, 1/4 cup of olive oil, and 2 TBSP of honey.
  6. Add the milk mixture to the batter and gently stir until fully incorporated.
  7. Fold in the cooked apples.
  8. Fill the muffin cups even with the rim.
  9. Place the muffins in the oven, lower the temperature to 375 degrees, and bake for 25-30 minutes.
  10. Allow the muffins to cool in the tin for 15 minutes. Remove from the tin and cool on a wire rack.

How to Make the Glaze

einkorn apple cinnamon muffin toped with glaze sitting on a cutting board

Ingredients

  • 3/4 cup of powdered sugar
  • 2 Tsp of honey

Directions for Einkorn Apple Cinnamon Muffin Glaze

  1. In a small bowl mix together 3/4 cup of powdered sugar and 2 tsp of honey. Stir until nice and creamy.
  2. Once the muffins are cool to the touch add roughly 1 tsp of glaze to the top of each muffin.

How to Store Whole Grain Einkorn Apple Cinnamon Muffins

Whole grain einkorn apple cinnamon muffins can be store in an airtight container on the counter for up to three days. At the end of day 3, transfer them to the fridge to keep them from spoiling. If your house is warm, I suggest storing them in the fridge starting on day 2 to avoid them from spoiling.

If you are using freshly milled grain, the flour still has the bran and germ which is full of B vitamins, healthy fats, and fiber. The oils in the grain and freshly milled flour is what will make it go rancid if left out. As a result, it is best to store baked goods with fresh flour in a cool place. If you live in a warm climate, keep your baked goods in the fridge to preserve their freshness.

Canned Crispy Apples

I used some of my canned crispy apples in this whole grain einkorn apple cinnamon recipe and they worked beautifully! My whole family loves these canned apples in apple pie, muffins, or right out of the jar. You can learn how to make them at Reformation Acres.

Whole Grain Einkorn Apple Cinnamon Muffins

Whole Grain Einkorn Apple Cinnamon Muffins

Made with freshly milled einkorn flour, these muffins are a wonderful addition to your breakfast spread. Top it with a simple glaze or enjoy them plain.

Ingredients

Muffins

  • 1 Cup of cooked diced apples or canned apples
  • 1/2 Tsp of sugar
  • Dash of cinnamon
  • 3 Eggs
  • 1/2 Cup of brown sugar
  • 4 Cups of whole grain einkorn flour
  • 2 1/2 Tsp of baking powder
  • 1/2 Tsp of baking soda
  • 1/2 Tsp of salt
  • 1 Tsp of cinnamon
  • 1/2 Tsp of nutmeg
  • 1 1/3 Cup of milk
  • 4 TBSP of butter
  • 1/4 Cup of extra virgin olive oil
  • 2 TBSP of honey

Glaze

  • 3/4 Cup of Powdered Sugar
  • 2 TBSP of Honey

Instructions

    Muffin Directions

    1. Preheat the oven to 425 degrees. Fill a muffin tin with paper liners.
    2. Core and dice 2-3 apples. I used some crispy canned apple slices I put up in the fall. If using fresh apples, heat a skillet with 2-3 TBSP of butter over medium to low heat and cook the apples until just softened. They will soften more in the oven. Remove from heat and sprinkle with 1/2 tsp of sugar and a dash of cinnamon.
    3. In a stand mixer, beat three eggs until they are smooth. Add 1/2 cup of brown sugar and beat on medium-low for one minute, then on high for three minutes.
    4. Remove the mixing bowl from the stand mixer and add 4 cups of whole grain einkorn flour, 2 1/2 tsp of baking powder, 1/2 tsp of baking soda, 1/2 tsp of salt, 1 tsp of cinnamon, and 1/2 tsp of nutmeg. Use a spatula to fold in the dry ingredients until they are incorporated. Use circular motions to scrape the sides of the bowl.
    5. In a separate bowl, stir together 1 1/3 cup of milk, 4 TBSP of melted butter, 1/4 cup of olive oil, and 2 TBSP of honey.
    6. Add the milk mixture to the batter and gently stir until fully incorporated.
    7. Fold in the cooked apples.
    8. Fill the muffin cups even with the rim.
    9. Place the muffins in the oven, lower the temperature to 375 degrees, and bake for 25-30 minutes.
    10. Allow the muffins to cool in the tin for 15 minutes. Remove from the tin and cool on a wire rack.

    Glaze Directions

    1. In a small bowl mix together 3/4 cup of powdered sugar and 2 tsp of honey. Stir until nice and creamy.
    2. Once the muffins are cool to the touch add roughly 1 tsp of glaze to the top of each muffin.

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