Einkorn Pizza Muffins
5 from 2 votes
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Einkorn Pizza Muffins

Savory, pizza-inspired muffins made with the ancient grain, einkorn. Pack these muffins in the lunchbox or serve as a snack. Make the muffins in advance and store in the fridge or freezer. 

Course Main Course, Snack
Cuisine American
Keyword einkorn muffins
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 muffins
Calories 204 kcal
Author Kristin Marr

Ingredients

Basic Pizza Muffins:

  • 8 TB unsalted butter melted
  • 1/2 cup buttermilk (140g) or ½ cup milk + 1 tsp lemon juice--let sit 5 minutes before adding to the bowl
  • 2 TB honey (40g)
  • 2 eggs
  • 1 3/4 cups all-purpose einkorn flour * sifted (222g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 3/4 cup shredded mozzarella cheese divided: 1/2 cup goes in the batter and 1/4 cup is sprinkled on top of the muffins

Mix-In Option 1:

  • 4 ounces fresh mushrooms of choice, such as cremini or white button mushrooms, diced and cooked (½ cup cooked)
  • 20 slices pepperoni ** quartered (½ cup approx)

Mix-In Option 2:

  • 6 ounces mild Italian sausage *** removed from casing and cooked and fat drained (approx. 1 cup once cooked)
  • 1/2 cup bell pepper any color, diced and cooked

Special Equipment:

Instructions

Prepare the Mix-In Option:

  1. Cook any raw meat or vegetables for mixing into the muffins. For example, for the sausage and bell pepper, remove the sausage from the casing and sauté the crumbled sausage until almost cooked through, then add the bell pepper and cook until soft. If just cooking a veggie (or veggies), sauté the veg with a small amount of oil until soft (about 5 minutes). Feel free to mix and match toppings or experiment with your own veggie combos. I haven't tried it, but chopped greens (like baby spinach) would also work.  

Make the Pizza Muffins:

  1. Preheat the oven to 350F. Grease or line a muffin pan with muffin liners.

  2. In a large bowl, whisk the wet ingredients together: melted butter, buttermilk, honey, and eggs. (If you're making your "buttermilk" with milk and lemon juice, you'll want to prepare it in a small bowl and allow to rest about 5 minutes before adding your homemade buttermilk to the large bowl.)

  3. Add the dry ingredients to the wet ingredients: sifted einkorn flour (see note under "Recipe Notes" for instructions on how to sift the flour), baking powder, baking soda, oregano, garlic powder, and salt. 

  4. Add in any desired mix-in options (already prepped) and 1/2 cup of mozzarella cheese, and stir to combine.

  5. Scoop the batter into the prepared muffin pan and top with remaining mozzarella cheese (just a sprinkle over each muffin). 

  6. Bake for 18-20 minutes until beginning to brown. Cool for a few minutes before removing from pan.

  7. Serve with pizza sauce for dipping! 

Recipe Notes

*I haven't tried this recipe with whole wheat einkorn yet. If you'd like to use whole wheat einkorn, decrease the amount of flour used by 1/4 cup. When it comes to sifting, you'll want to use a sieve over the bowl. Simply add the measured/weighed einkorn to the sieve and gently tap to sift the flour through the sieve. This makes a big difference in the texture of the muffins.

**I like Applegate brand, which is also very easy to find in stores. Depending on the size of your pepperoni, you may want to chop the slices even smaller. For large pepperoni slices, cutting the slices into quarters isn't enough. Use your best judgement when cutting the pepperoni into an appropriate size. Also, you're welcome to add more if desired. 

***Italian sausage will provide the best flavor since it's already seasoned. If you want to go with plain sausage, that will work too.