Microwave English Muffin

by Arman Liew

updated on Nov 28, 2023

339 comments

5 from 46 votes
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This post may contain affiliate links. See my disclosure policy.

This microwave English muffin makes the perfect single-serving breakfast that takes just 5 ingredients and 90 seconds to make. Oven instructions included!

microwave english muffin.

We use the microwave a lot in my house. Between microwave brownies, mug cakes, and English muffins, it’s probably the most useful cooking method we have.

Now, the idea of making an English muffin in the microwave may sound odd, but I promise, once you give this recipe a try, you’ll be amazed at how satisfying it is! 

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make microwaved English muffins
  4. Can I make this in the oven?
  5. Recipe tips and variations
  6. Storage instructions
  7. Frequently asked questions
  8. Microwave English Muffin (Recipe Card)

Why this recipe works

  • Ready in under 2 minutes. Yes, that’s right, you can have one fresh, warm, bouncy English muffin on the table in 90 seconds (like my low calorie English muffin).
  • Made in one bowl. All you do is combine the ingredients right in the ramekin, then pop it in the microwave. It’s that easy, and cleanup is a breeze!
  • Gluten-free. Like my keto English muffin, no flour is needed, though the results are every bit as satisfying as traditional muffins. 
  • Simple ingredients. So long as you have a few staples in your kitchen, you can always make a fluffy, moist, buttery English muffin.

What we love about this recipe is just how versatile it is. When I’m feeding the family, I can make 4 or 5 with minimal extra cooking time. Then, I freeze whatever we don’t eat. They make a great backup bread option, just like these pumpkin English muffins. 

Ingredients needed

Like I mentioned, you only need a few simple ingredients to make these muffins.

  • Butter. I prefer using unsalted butter, so I have more control over how much salt gets added. 
  • Almond flour. Blanched almond flour is best since it tends to make for a fluffier, lighter muffin. 
  • Baking powder. This gives the muffin some rise and added fluffiness.
  • Salt. Just a pinch goes a long way. If you’re using salted butter, use less salt or add it after the muffin is done cooking.
  • Egg white. To bind the rest of the ingredients together.

Find the printable recipe with measurements below.

How to make microwaved English muffins

Step 1- Grease the ramekin. Melt the butter in the ramekin, then brush all sides to ensure it’s well-greased. 

Step 2- Combine the ingredients. Combine almond flour, baking powder, and salt in the greased ramekin. Whisk in the egg white. 

Step 3- Microwave. Microwave the muffin for 90 seconds or until the edges separate from the rim of the ramekin. Let it cool for 2 minutes before serving. 

Serving suggestions

While I have nothing against a plain English muffin, they’re definitely better when you add a little something extra. Here are some of my favorites. 

Can I make this in the oven?

Yes! Despite the name, you can in fact make these English muffins in the oven. Simply pour the batter into an oven-safe ramekin and bake in a 350F/180C oven for 10-12 minutes or until the edges separate from the ramekin and a toothpick inserted comes out clean. 

Recipe tips and variations

  • Toast the muffins. I highly recommend toasting the muffins after they’re done cooking since this gives them a nice crispy exterior while keeping the inside fluffy. 
  • Check periodically. Everyone’s microwaves are different, so the muffins may take longer to cook, depending on the wattage. If they’re not done after 90 seconds, continue cooking in 20-second intervals, checking in between each. 
  • Fork split the muffins. I can not stress this enough– it makes a difference! By fork splitting instead of slicing, you keep the delicate nooks and crannies inside the muffin.
  • Add cheese. Occasionally, I like to add 1 tablespoon of shredded cheddar cheese for an extra flavor boost. 

Storage instructions

To store: Leftover English muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. 

To freeze: Store leftover muffins in a freezer-safe container and freeze for up to 3 months. Allow the muffins to thaw overnight in the fridge before slicing and toasting them. 

microwave english muffin recipe.

Frequently asked questions

Do English muffins need to be toasted?

Technically no, you don’t have to toast English muffins to eat them. That said, I think their texture is drastically improved when they are toasted. The exterior gets a pleasant crispiness while the interior remains light and fluffy.

Can I make these vegan?

Yes, by swapping the egg white with 3 tablespoons of aquafaba, you can get much of the same consistency but with vegan ingredients. 

More microwavable recipes to try

  • 90 second bread– Easy low-carb bread made with 3 different cooking methods.
  • Peanut butter fudge– Decadent, creamy fudge made with 2 ingredients (and a little flaky sea salt).
  • Muffin in a mug– The perfect vegan-friendly muffin recipe made with fresh blueberries. 
  • Coffee mug cake– A great single-serving treat with an easy streusel topping. 
  • Protein mug cake– Tastes like a gooey brownie but totally guilt-free. 

Microwave English Muffin

5 from 46 votes
This microwave English muffin makes the perfect single-serving treat that takes just 5 ingredients and 90 seconds to make. Oven instructions included!
Servings: 1 muffin
Prep: 1 minute
Cook: 2 minutes
Total: 3 minutes
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Ingredients  

Instructions 

  • Melt butter in a ramekin and brush all sides to ensure it is well greased. 
  • Add almond flour, baking powder, and salt and mix well. Whisk in the egg white.
  • Microwave for 90 seconds. Let cool for 30 seconds before removing.

Notes

TO STORE. Leftover English muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. 
TO FREEZE. Store leftover muffins in a freezer-safe container and freeze for up to 3 months. Allow the muffins to thaw overnight in the fridge before slicing and toasting them. 

Nutrition

Serving: 1servingCalories: 237kcalCarbohydrates: 5gProtein: 8gFat: 22gSodium: 647mgPotassium: 58mgFiber: 2gSugar: 1gVitamin A: 350IUCalcium: 167mgIron: 1mgNET CARBS: 3g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally published September 2014 but updated to include new information and a newly improved recipe for your benefit.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  4. The video shows using oats, chia and baking powder or soda I forgot which but the recipe calls for peanut flour. How much for the ingredients oats, chia and bp or bs. What are the measurements?

    Reply

  5. Can I just process the peanuts until it becomes flour? I´m in Brazil and we don´t have peanut flower yet. Or canned pumpkin puree, so I make everything from scratch.

    Reply

  6. I just did and eat the paleo version, delicious! Especially after not having anything bread-like for a long time. Thank you for sharing it.

    Question: what is the purpose of dusting one side with flour?

    Reply

      1. English muffin recipe – I’ve been using this recipe for such a long time, changing things up all the time! I’ve used different squashes, even shredded zucchini – anything that has the “muck” consistency. I’ve added sesame seeds, poppy seeds, flax seeds, chia seeds, hemp hearts, etc. Golden raisins are also a great addition. What a blast!

  7. The recipe doesn’t say how much sea salt or cinnamon to use, could you please tell me the amounts of each?

    Reply

  8. I have made the Paleo English muffin using 2T mashed bananas instead of pumpkin….wonderful! (No need to add sweetener if your banana is ripe.) Have also used unsweetened applesauce in place of the pumpkin. Gives it a great flavor with the cinnamon.

    Reply

  9. I just made these this morning, and they were fantastic! I used the paleo version and mixed the ingredients in a bowl, then poured in to a ramekin greased with coconut oil. Let them cool, used my electric knife to cut it, toasted it, then devoured it!! Thank you!

    Reply

  10. I tried the paleo microwave version of this and the texture was horrible. It was very spongy and bitter. I’m determined to give it another shot though and use the oven instead next time.

    Reply

    1. Hi Alaina, that’s dissapointing to here- This has been a very popular recipe amongst the paleo community- Perhaps one of your ingredients used resulted in the bitter aftertaste. As for the spongy texture, that could be because of overcooking.

      Reply

    1. Ah, I found them in the comments… A *lot* of people asking about them in the comments. 🙂 you can delete my original (and this one) if you want. Have you thought of updating your recipe to include these instructions? May cut down on some confusion.

      Reply

  13. This gluten free muffin sounds great!!! I’ll try it real soon!!! You guys @ penterest are great.

    Reply

  15. I just have to try these, I made the Paleo version with the pumpkin and in all honesty was not my favorite. I made a second batch added another tablespoon of almond flour ground flax seed, 1 T sorghum flour, an extra 1/2 tsp baking powder and 2 min. in the microwave. Think I did not need extra baking powder, was VERY light & fluffy…but good. Toasted it, fig jam & Matcha powder, lightly mixed in … sort of an ugly brownish green, not pretty looking, but very tasty topping. I loved it! …and yes, I used the egg!

    Reply

    1. Hi Katie- Apologies for that! To bake in the oven, bake at 350 degrees Fahrenheit for 12-15 minutes, until a toothpick comes out clean 🙂

      Reply

  17. Wonderful. I had my doubts with the ingredients, I used applesauce, but it came out great. I despise the other english muffin recipes that add coconut flour, it just doesn’t do it for me. But this was good, taste, texture and it mostly held together for my bacon, egg and cheese sandwich. This will be my new go to English muffin.

    Reply

    1. Oh fantastic- This makes me so happy, Marleigh- Stoked you enjoyed it and YES!! That is my all time favorite filling!

      Reply

  18. I made the paleo version but substituted 2T of hummus for the 2T of pumpkin. I also didn’t use the cinnamon. It turned out super!

    Reply

  19. I used hazelnut flour in place of the peanut flour with egg whites. It came out pretty good however the batter was VERY liquidy is that normal?

    Reply

    1. Hi Jana! I’m working on an oat flour version- It works out pretty well, but I’d recommend using the egg white/egg version.

      Reply

  21. I tried it, I must’ve done something wrong, it was kinda’ crumbly, maybe I used too big a cereal bowl? LOVE the idea of it though and will try again, thank you! When you let it cool, do you turn it onto a cooling rack?

    Reply

    1. Hi Linda! I’m so sorry it didn’t turn out- If the batter is too crumbly before you put it in the oven, add a little bit of milk 🙂

      I actually let it cool in the bowl then slice and toast 🙂

      Reply

    2. The suggested to use flax egg and wheat flour was worse. I really would like to try this, I am gluten intolerant numerous food restrictions. Nuts eggs gluten ok with coconut. Bannanas I am on the autoimmune paleo restricted diet. Can you help, I really really would like to eat these.

      Reply

  23. I feel like you’ve changed my life with this recipe!! I tried the Paleo version, feeling very skeptical as to whether this would even be edible. Wow it worked! I used the muffin as a burger bun- I must admit that I really miss having a burger on a bun sometimes. What a joyful discovery. This is so quick and easy. Unbelievable. Thanks a million!

    Reply

    1. Wow- Thanks so much for the feedback and kind words, Cindy- That means so much 🙂

      Have an amazing day 🙂

      Reply

  24. just made them! wow! i love these! i did not have any pumpkin on hand, but i had just made some strawberry puree, so i used that. and, i didn’t peanut flour ( aka powdered peanut butter in my neck of the woods…) but i did have some raw cashews that i popped into the coffee grinder. that works. the texture was spot on. after 3 minutes in the micro and a quick toast on the griddle, i was a happily chomping away on a brilliant take of an old classic! except this version is much moister and tastier than even my own homemade classic english muffin… with a lot less trouble! this one is a keeper! thanks!

    Reply

    1. Oh fantastic- Thank you SO much for letting me know, Deki- Hope it appears consistently on your snack/meal rotation 🙂

      Reply

    1. Hi Emily! You sure can- I originally made this back when I was home in Australia and used to use applesauce 🙂

      Reply

  26. Can I toast the muffins instead of microwaving them? Just a plain bread toaster without temperature settings. There’s a tray where I can lay stuff, but will it cook properly?

    Reply

  28. When I found this English muffin recipe, with adjustments to suit several no-grain diets, I just had to try the Paleo version at once but didn’t have peanut- or almond flour in my pantry, nor canned pumpkin. Instead I made some substitutes of my own: rice flour in place of the nutty ones, and mashed ripe papaya pulp instead of the pumpkin. Microwaved at 80% in my 1000 watt oven, my first attempt turned out so well I’m unlikely to be purchasing packaged English muffins ever. again, not even Thomas’s.
    What more can I say except thank you, thank you, thank you.

    Reply

    1. Oh wow- Papaya pulp!!! That is a new one- Thanks for letting me know about your changes and your success- I’m so glad you enjoyed it! 🙂

      Reply

      1. I really disagree about not tasting like pumpkin – using cinnamon reinforces the pumpkin flavor, and even leaving it out and using no sweetener you will still get a mild pumpkin flavor. I think the pumpkin version is good, but definitely not for savory applications.

      1. Oh Arman…I just went back and “read” yes “read” rather than glancing/scanning that and I THINK I read the 3 minutes as 3 ingredient! Oh brother…MY bad! I am soooo sorry…okay just shows one should def take a break from Pinterest and all the other recipes reads ! Ouch! Thanks for making me go back to check WHAT I saw – cause it was NOT 3 ingredients I see! Oh dear ! I am truly so sorry!

  31. These are really good. REALLY good. So impressed! Toasted with almond butter and this is my new go to! Thanks! I am a new follower from Canada!

    Reply

    1. Hi Dawn- Apologies for that! Bake it in a ramekin for 12-15 minutes at 350 degrees until golden brown and a tooth pick comes out clean from the centre 🙂

      Reply

  34. Hi! This recipe looks great…I am seriously craving toast! We don’t have canned pumpkin where I live, and I have to watch my sugar intake. What could I replace that with? (sweet potato still has too much sugar).
    Also, I don’t have a microwave. Could I do this in the oven? If so, what temp and for how long?
    Thanks!

    Reply

    1. Hi there! You could use homemade mashed pumpkin or perhaps even applesauce or pumpkin.

      It can be made in the oven- around 12-15 minutes at 350 degrees 🙂

      Reply

      1. Thanks for your reply. 🙂 Unfortunately I can’t have pumpkin, sweet potato or apple as I have to watch my sugar intake due to having Reactive Hypoglycemia. Is there something I could replace the pumpkin with that is low carb / low sugar or could I leave it out entirely?

      3. Please tell graciegirlfeminist that I have subbed riced cauliflower (microwaved for 8 minutes and squeezed to rid excess water) for the pumpkin. Omit cinnimon, add a little rosemary and you have a nice savory english muffin. Mashed carrot or shredded zuccini are also worth a try.

  37. Okay – this works but I am not able to eat peanuts or gluten – allergic. So I tried it once with gluten free flour and it did well but it didn’t seem to cook all the way. I usually bake with rice flour so I gave it a try. It didn’t rise. Can you help me understand when the milk is added? Its listed but not in the directions. Thanks

    Reply

    1. Hi there! for sure- Add the milk at the very end and adjust it to be like a thick batter! apologies for the misprint!

      Reply

  39. Can you post a picture of the Ikea cereal bowl you use? And/or send a ink to it online if its still available? I want to get this right – thanks!

    Reply

    1. Hi Jennifer, it doesn’t look like it is, sorry! It should work with most cereal bowls- It’s similar to the one in my protein brownie recipe!

      Reply

  40. Tried the pumpkin paleo version first but didn’t like my egg muffin pumpkin flavored. Just made the paleo version again using applesauce and less liquid plus I cooked it longer. This version is the “bomb”! I also toast them for on high to get them not so “eggy” in texture. Thanks for the recipe!

    Reply

  41. Ok, so these don’t turn out looking like the photo, and they’re much springier than a traditional English muffin, but they are really quite good! My friend shared the link with me two days ago, I made the Paleo version as-is yesterday and topped it with cashew butter and jam. Today I omitted the cinnamon and added onion powder, then topped each toasted half with an over-easy egg – heaven!

    Reply

  43. I never microwave my food.. still searching for the regular oven instructions while my Paleo attempt is baking.. 350⍛ for 10 min did nothing.. raised temp to 375 for 12 more min.. came out more like a puffy egg thing

    Reply

  44. I just discovered this gem! I’ve made these 3x in the last week and am in love. They are perfect for when I work late nights and need to eat on the go. Thank you thank you!

    Reply

      1. I was excited at the thought of using PB2, since I have a huge container that my daughter requested.Then I read the label and saw it has added sugar. Sorry, no can do. Sugar is worse than wheat (unless you are celiac). Why not use the almond meal or oat flour? BTW, I stopped using coconut flour completely. I know it is hugely popular, but honestly, it sat like a rock in my intestines and upon research, this is a common side effect of the very high fiber content.

  46. I tried these last night. They came out rather soft. I could slice them and I toasted them in a pan since they seemed too fragile for the toaster. Nice flavor. I will experiment with the liquid and microwave time to see if I can get them firmer.

    Reply

  48. I just made the paleo version and it turned out pretty good. I did substitute the pumpkin for applesauce since I’m not a fan of pumpkin puree. Only thing they didn’t get as high as yours in the picture. Any idea why?

    Reply

    1. Nice! That’s great to hear, Andrea! Even though I adore whole eggs, I prefer using the egg whites for this recipe as it really gives it the bouncy, fluffy texture! 🙂

      Reply

      1. Thanks for that. I made the Paleo version last night using cauliflower and it turned out great. I have just made them again and trying the pumpkin this time. Still waiting for them to cool 🙂

      2. Oh Irene- Please let me know how it goes 🙂 I love using riced cauliflower too- What did you replace in the original recipe? 🙂

  50. Please tell me what to fix:

    Ok, I just tried this, measured everything out exactly … and my result looks, jiggles, and tastes like a peanut quiche. What did I do wrong?? I did the original version with peanut flour. I used just over 1 T liquid (cashew milk). Microwaved for 3 minutes. It did not crumb, but it did get air pockets (but as an omelet does, not a bread product).

    Reply

    1. Hi Katie! I’m so sorry it didn’t come out for you as everyone who has made it so far following the exact instructions haven’t had hat outcome- Did you toast it afterwards after slicing in half? That is the key in achieving the English muffin taste + texture. It should definitely not be like a quiche.

      Reply

  51. Doubling the ingredients for large batch would only make two not the four or eight that you mention when placing in a loaf pan. Just checking so I make it correctly. I want to make a larger batch since I will be baking these. Thanks for your help in understanding what you mean.

    Reply

  52. I want to prep and make a bunch of these over the weekend so I have them throughout the week. How long would they stay good for if stored in the refrigerator in an airtight container?

    Reply

  53. I am sure this might be in the comments but haven’t found it. I made one yesterday Yum. I did not see where the instruction said to add in the milk so I included with the egg. Is that correct? As expected they are definitely orange 🙂 interesting that doesn’t show as much in you photos. I might try using english muffin rings in the oven

    Reply

    1. Trying it in the oven would in English Muffin rings is genius! That is definitely correct, I’ll amend it 🙂

      Reply

  54. Hi Arman – Very impressed with your English Muffin recipe. How can I make this in the oven (sorry I don’t see it on your site), I’d like to make a large batch for the week. It’s crazy how good this tastes… so, nice to have an English Muffin substitute. Thank you!

    Reply

    1. Hi Sherry- I’m so sorry for the delay! Here is what you’d need to do- Make it in batches of 4 or 8 and double the ingredients except for the baking powder- keep that the same. Bake at 180 degrees celcius for 12-15 minutes, until a toothpick comes out clean 🙂

      Reply

      1. Thank you, Can’t wait to try in the oven. I’ve made the microwave version everyday now, love toasting them on high then topping with avocado. Yum

  56. What kind of baking powder do you use for the paleo version? Everything I’ve seen contains corn starch, which isn’t paleo! I subbed baking powder and a splash of apple cider vinegar, but the muffins came out bitter. I’d love to hear your suggestions, thank you!

    Reply

      1. I love this recipe and eat it almost everyday. Ive seen comments in making multiple batches of this by baking them. What kind/size pan do you use?

    1. Sorry, Jo- Here is what you’d need to do- Make it in batches of 4 or 8 and double the ingredients except for the baking powder- keep that the same. Bake at 180 degrees celcius for 12-15 minutes, until a toothpick comes out clean 🙂

      Reply

  58. For a vegan and paleo version, could almond flour and a flax egg be used? Can I use baked pumpkin instead of canned? What other substitutions work (sweet potato, applesauce)? Awesome recipe!

    Reply

    1. Of course you can, Abbey- I’ve tried these out a variety of ways- They all work but you just need to be wary that the texture will differ!

      Reply

  59. O.M.G. I think I could kiss you right now! I have not had a sandwich in any form for over 2 years and no matter how much my helath has benefited from removing grains, it just sucks not being able to eat a sandwich.

    I had the paleo version tonight as a midnight snack. It was so helpful that it was a single serving. I was more willing to try it and if it failed, I wouldn’t fee like I wasted expensive food. But it was a smashing success! I used homemade baking powder which is a mixture of baking soda and arrowroot starch because baking powder contains cornstarch. The recipe called for 1-2 T of milk/liquid. I did 1 T of amond milk and 1 T of maple syrup because there was no specification of how much sweetener to use. I definitely needed to cook this the full 4 minutes or it would have been undercooked. I toasted it on the skillet with coconut oil. Then slathered almond butter and natural fruit preserves on each half. I was in absolute heaven! It was soooo yummy!!! I’m so excited, tomorrow I’m having an EGG SANDWICH!!

    Reply

    1. I made it the other day in a slightly larger dish and replaced pumpkin with pureed sweet potato. I did not use the milk because it seems to come out too wet. This version came out the most like real bread so far. There was no need to even toast it. I had a chicken sandwich and it was awesome! Next time I will be trying a rectangular dish!

      Reply

    2. Amanda, this comment absolutely made my day!!! I’m so glad you liked it- Please let me know how your egg sandwich was 😀

      Reply

      1. It was heavenly! I have now made this recipe about 7 times. I raved about it so much when my friend came over she wanted to try it too. She loved it too! I’ve had peanut butter sandwiches, egg sandwiches and hamburger on these english muffins. I think I need to make pizza next!

        I found smaller bowls are better than some super-sized cereal bowls I own, which spread out the “batter” too much. I don’t use cooking spray, but I do melt coconut oil and use that to coat the bowl. Very liberally is key or they will stick and are hard to get out of the bowl without the bottoms ripping. I’ve also experimented and made a savory english muffin. I omit sweeteners and cinnamon. In its place, I throw in a dash of onion powder, garlic powder and salt. I don’t even bother to measure. This version is awesome too!

        I’d like to try the oven version, but am worried it won’t turn out nearly as good. I’m also dreaming up modifications to this recipe so I might be able to use them as wraps or even pancakes! Yum!

        I will cry if I go back on the autoimmune diet and can’t eat these!

      2. YES!!!!! That- The smaller bowls are so much better, or I use one of my food props which has the perfect muffin shape!

        I think I will cry too if they ban these- OR- I can come up with a autoimmune diet friendly one for you!

    1. Lauren, please read the ingredient list. It stipulates the vegan version and the paleo version. No re-labelling is necessary but thank you!

      Reply

    1. Sorry, Kelly- It’s in the comment section- Here is what you’d need to do- Make it in batches of 4 or 8 and double the ingredients except for the baking powder- keep that the same. Bake at 180 degrees celcius for 12-15 minutes, until a toothpick comes out clean 🙂

      Reply

  62. I made this three ways, all with almond flour. One with just the pumpkin and other ingredients, one with added raisins and extra cinnamon and then, with cauliflower puree instead of pumpkin and dried rosemary in place of cinnamon. Had half of that one toasted and made a tuna melt. Had the pumpkin raisin one toasted with butter for a snack. I am in love and will never eat a ‘real’ EM again. YOU. ARE. A. GENIUS. Thanks. Gimme more options!

    Reply

    1. Annie, this comment absolutely made my day- You are an absolute gem and you bet there will be more to come! 🙂

      Reply

  63. This is life changing. Seriously. I made this as stated and it was fantastic. Then I tried it with riced cauliflower instead of the pumpkin and and rosemary instead of cinnamon – even better. Then I made it with the pumpkin, extra cinnamon and some raisins. I will never buy regular english muffins again. Thank you so much!!!@

    Reply

  64. Wow…just made the paleo muffin….delicious thank you!! I e been looking for a good muffin…this is it

    Reply

  65. Hi Arman! I am a relative newcomer to you, your blog and your awesome recipes! I am saving many of them and although I can not say I am a baker or a cook (that is done very credibly and wonderfully by my husband -yes he is a keeper!), I am seeing a lot which appeal to me! I have now shared the link to your blog with my daughter-in-law as I think she and my son will both like much of what you produce and recommend.

    I often read parts of your blog to my husband and we both really enjoy your writing style and some of your very comedic comments! 🙂

    It is a great way to start my day, reading your latest post. I think you should be on TV. You are a refreshing change to some of the stuff that is on there in the culinary area! 🙂

    Thanks for the good stuff!

    Cat in NW Ontario, Canada

    Reply

    1. Cat! This is hands down, the best comment I’ve recieved in a long time and this made my day- Thank you so much for your kind words- Maybe one day I shall be on TV- at 3am when the crickets are watching 🙂

      Reply

  66. I tried these today and I must say they are AWESOME! I love the fact the ingredients are those I keep on hand and they have a mild taste…. looking forward to making different versions of this!!! Thank you!

    Reply

  68. Yes I have a couple dozen of these hidden gems too… I keep saying I will photograph them again and repost but I don’t ever get to it. :/

    Reply

  69. This sounds so good Araman!Will have to make soon! I will try the paleo version since it requires almond flour that is easily found in Congo! Thank you for sharing!

    Reply

  70. I have to say I am really impressed! I didn’t have almond flour so I used coconut flour and I was amazed it worked! I can’t wait to try this with almond flour since coconut flour sucks every ounce of moisture out of your mouth. I never have great success with these types of recipes, but your recipe is awesome! Thanks so much for sharing. This will be my go-to bread recipe.

    Reply

    1. Darlene this comment made my day- Thank you SO much for trying it out, if you bake them in a batch of 4 or 8, you can even bake them in the oven!

      Reply

  71. Now you are making me wish I have a microwave! Love that you give so many variations and options for those in special diets.

    Reply

      1. Can you offer the oven directions? I don’t use a microwave but this recipe sounds awesome and I’d love to make several in advance and make breakfast sandwiches to freeze.

      2. OF course 🙂 I would recommend you quadruple the batch (at minimum) and that way, you can keep the baking powder the same 🙂 Bake until golden on the outside and nothing comes out with a skewer (usually 12-15 minutes)

  74. I just made this and have to say that I’m impressed! Usually I skip any recipe using microwave because for some reason the texture that I get is not the same as the pcture but in this case ot was perfect! One question I have, for the peanut flour version do you mind sharing a brand? I used PB2 and I don’t know if it’s the same thing, thanks for sharing!

    Reply

    1. Thank you SO much for trying it out! Most certainly- I used protein plus peanut flour but it works great with PB2 🙂

      Reply

  75. I just made the paleo version and used green bean baby food in place of the pumpkin. I have to say, they turned out fantastic! THANK YOU!

    Reply

    1. Natalie, that makes me so happy! Glad you enjoyed it! 🙂 Next time, try it with a dash of cinnamon and some raisins! 🙂

      Reply

    1. Hi Teresa! Any mashed starch works- Applesauce, sweet potato- Alternatively, if you can handle dairy. Greek yogurt or cottage cheese works well, but slightly more dry! 🙂

      Reply

      1. These look delish! And I’m on the edge of making them……..buuuut, I don’t use a microwave, do you have advise for using it with a conventional oven or toaster oven?

      2. Dang, just saw this: “When I made it, I used 180 degrees Celsius and watched it, I took it out around 15 minutes, but just keep an eye on it!”
        😀
        Thanks for the recipe!

  77. These are amazing! Just made a dozen to freeze and use throughout the week. Used my GF flour mix, squash and real maple syrup. Thank you so much for sharing!!!

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  78. I just made the paleo version, but I used coconut flour instead. Wow – it worked! Thanks so much!!! These are great!

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  79. I made this with peanut flour, I must have done something wrong. My muffins were spongy in texture. So, I made them again checking off the ingredients as I went. Microwaved them for 3 minutes because they rose above my bowl, then sank. Help, I want the ones in the picture or is the picture of regular English Muffins. Darn!

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    1. Hi Marlene,

      I mentioned in a later post that I doctored up the English Muffins for the photo shoot (i.e. adding extra flour around the sides, toasting it on the frying pan etc). You need to toast it afterwards to get the ‘English Muffin’ taste! Hope that helps!

      Reply

    1. Hi Drew! When I made it, I used 180 degrees Celsius and watched it, I took it out around 15 minutes, but just keep an eye on it!

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  81. I am sorry can someone please tell me what do they mean by the capital T in the paleo ingredients? i feel i m stupid but we use different measurments in my country and wanted to make sure i got this right! Thank you for the lovely recipe!

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    1. Hi Lama! Apologies on my part for not being clear! A capital T refers to a tablespoon (15 mL). Hope that helps and thanks for stopping by! 🙂

      Reply

      2. No worries at all- I hope you like McMuffins- I have a recipe coming up from muffin to patty! 🙂

  85. What do you cook these in, when making several at a time? I only have so many bowls that are the right size and microwave safe .

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    1. Hi Rebekah! I use a loaf pan and usually make 4-6 servings (just times the recipe by whichever) and bake at 180 degrees celsius for about 15-20 minutes!

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    1. Hi Laura! It’s definitely there to add for texture- Without it, the muffin would come out like chalk- You could sub it for Greek yogurt or cottage cheese but it would still be quite dry.

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  87. I was really skeptical of this at first glance. I made the vegan version. I didn’t have peanut flour so I used a mixture of pb2 and bobs redmill gf flour mix. I also used applesauce instead of pumkin.. It turned out really good!!! Thanks 🙂

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  88. I’m doing low carb so what would I use instead of pumpkin – could be out suggest something? And if its possible what is the nutritional values? Sorry for being difficult.

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    2. Hi Suzi- I’ve only tried it with applesauce, pumpkin, Greek Yogurt and cottage cheese- definitely try one of the latter ones- although the texture does come out different. Use myfitnesspal to calculate the nutritional values- I don’t count calories so I’m not sure what it would be specifically. 🙂

      Enjoy!

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    4. I have made it with riced cauliflower in place of pumpkin and rosemary in place of cinnamon. It is lower carb than pumpkin and tastes good. Although 2 Tablespoons of pumpkin is not very carb heavy.

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  89. I am in love with this recipe! I make mine gluten free due to food sensitivities. I skip the cinnamon and pumpkin. I just make the basic muffin and cook an egg over easy to go on top. FYI – if you happen to forget to spray the bowl with oil and mix maybe 1/2 -1 T of EVOO it works just fine. 🙂

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    1. Celeste- thank you SO much for your kind words- that means the world! Thanks for the tip- I also love rubbing butter too!

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  90. is there something i can use instead of canned pumkin?id love to make this but is it dependednt on getting the pumpkin becasue i catn get it from anywerhe near me:(

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    1. Hi there 🙂 Of course- you can use applesauce or even baby food- saying that, it might not come out as fluffy- but toast it really well 🙂

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  91. I followed the instructions for the paleo version to a T, and what I got most certainly wasn’t an English muffin. It looked more like a mug cake with a dense moist texture. Definitely not something you could slice and toast!

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    1. That’s unfortunate that happened when you tried it, Johanna, I’ve had over 10 bloggers and readers try the paleo one out to success.

      Reply

    2. I also tried the paleo one twice and it looked nothing like the picture. I tried putting it into the toaster and it folded unto itself. I tried two different cereal bowls and neither worked. Did you use a certain size cereal bowl?

      Reply

      1. Hi Julie, I’m not sure why it’s not working specifically for you- I’ve had many readers send through their creations and it turned out perfectly- I use the cereal bowls from Ikea.

  92. Wow, these look amazing! For those who don’t have canned pumpkin, it’s easy to make pumpkin puree. Buy a small pumpkin, cut it in half, remove the seeds (or wait and remove them after cooking), bake it or roast it or steam it until soft. Scrape the softened pumpkin from the shell and either mash it by hand or puree it in the food processor. Add a little water if it is too thick to puree. Voila! You have made “canned” pumpkin.

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  95. way to sheep your own recipe! KIDDING. I want them all. Will make in return for sheep burgers when you visit.

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  96. I have been meaning to try your recipe out forever! Haha and now I currently don’t have a microwave but I will find a way and thanks for posting the recipe so I don’t have to search for it, I am oh so lazy!

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  98. I remember being totally discombobulated the first time you posted these Microwave English Muffins – I couldn’t believe how amazing their texture looked coming from a microwave – dude, your microwave skillz rock! Unfortunately, the extent of my microwave skillz involves heating up a cup of water and trying to keep it from bubbling all out of the cup! Clearly, I won’t be picking a microwave to be stuck on a deserted island with! 🙂

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  99. I love how you made several options! And as I don’t mind to make my own pumpkin puree I’ll try this on my next home office day.
    I have to confess that I am making a lot of things in the microwave even when the recipe says: put it in the oven… It works great most times 😛

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  100. I’ve made an EXPLOSION in the microwave. Put a hard boiled egg in a mug, and microwave on high….. Be prepared to buy a new microwave… And be cleaning egg gunk in random places in your kitchen FOR DAYS.

    Wear goggles. Prepare to laugh so hard you bruise a rib.

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  101. I’d like to think you recreated this to be vegan for…me. I’m going to pretend that was what happened. I haven’t had an english muffin in…FAR TOO LONG. I love that this is single serving too. I’ll have to make this at work someday because I do not own a microwave. I just keep getting more and more weird don’t I!? I’m full of surprises. Anyway, this looks legit and I’d probably have to make two because I eat more than the average chicken. Or tofu plant.

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  102. Yum! Yum! Yum! I’ll take one of each please. I still need to purchase either almond or peanut flour so I can make these. Which do you think tastes better, using the whole egg or just the whites? As for toppings, it is a toss between avocado and almond butter. Both are delicious.
    Hope your week is off to a terrific start!

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  104. Whaaat? I didn’t think bread products could come out of the microwave looking this delicious! The most creative I’ve gotten with the microwave was pancakes.

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  105. You just reminded me of some hidden gems I keep meaning to bring back. Off to add it to my new blog schedule thing-a-ma-bob.

    I can’t believe these all have pumpkin hidden inside. I don’t even know what to say. 😉

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  106. Only narrow-minded people judge from appearances ;). Even if it was all kinds of crummy-looking I’d reserve a spot in my heart for a little vegan English muffin. Just one more issue: we don’t get canned pumpkin over here. What would be a good sub? Please say there is one or I’ll go and cry because I’ve never eaten an English muffin and that way might never do. Or at least no homemade.

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      1. Savoury baby food? What exactly would that be? I know that might be an odd question but the savoury baby food I’ve seen in stores before was more like pureed lasagna or risotto. And I’m sure that’s not what you had in mind 😉 .

  108. I can’t believe this comes out of the microwave — it looks so good! And can you believe that I don’t even remember the last time I used my microwave? I grew up without one so I never really got used to it — now it just stores my extra pots and pans 😆 I’d take em out to whip up one of these though!

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  109. I love that you have 3 different options–that’s awesome! I have quite a few recipes that I’d like to reshoot… I did a remake of one of them yesterday actually! I don’t know if I want to redo all of them though…. I definitely like the idea of looking back on old recipes and seeing how far I’ve come (corny).

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    1. Thanks, Druga!

      Dude, you’re recipe photos are ridiculous and I say that in the kindest way. I’d bump my head trying to eat my screen.

      Reply

  110. Well this little bad boy is going to make me feel right at home 🙂
    For me an English muffin is just perfect with some real salted butter!

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  111. These look so perfect – exactly like store bought English muffins! Guess I’ll have to make the Paleo version though since the original is made with peanut flour. This may be the first time I ever eat something labelled as “Paleo” lol.

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    1. Thanks, Chelsea (also thank some overly unnecessary dressing up..like dusting them with flour).

      You are deep down paleo.

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  112. Love that you made so many versions of this gem! I need to try the Paelo friendly one.
    I have so MANY recipes which should be reposted. Even the recaps I made with recipes were posted too long ago.
    I made Microwave popcorn and burnt down the microwave. I guess you know the rest of the story 🙂

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  114. wow this really looks like a store-bought english muffin! Loving the addition of peanut flour and pumpkin! Just subscribed to your blog! In love! 🙂

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  115. I like all versions of English muffins – I think they are one of the best things ever!!! (especially if they are part of an egg McMuffin!)

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  117. If you ever want to go to Trinidad I can hook you up with a free tour guide who can show you the best places to eat (hint: it’s me)

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  118. This is too easy to be true! I’ve never been to the Carribean which is funny because I’ve been practically everywhere. It’s on my bucket list for sure!

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    1. Hey Chris!

      I have indeed baked these before in a big batch- however, I’ve only tried it with the original version and for ever 4 servings, used 1/2 tsp baking powder. Hope that helps!

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      3. Hi there! When I made it in the oven, I quadrupled the recipe and baked it in a loaf pan for approximately 20 minutes at 180 degrees Celsius 🙂

  121. Thanks for sharing several versions! So, the paleo one is without egg? What do we poor folks do who don’t have canned pumpkin in the stores like the crazy Americans?? Apple sauce? But it would make the muffin rather sweet. I guess I just have to give it a try. (And no, I won’t roast my own pumpkin and puree it!)
    Have a nice Sunday (evening, lol)!

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      3. I had great success using baked sweet potato, same proportion of course as pumpkin using the paleo version. Love it!

      5. Great idea! I was reading through comments to see if anyone subbed the pumpkin for something else. I’m on this elimination diet trying to not eat eggs – squash is also on my list so the pumpkin doesn’t work either. Sweet potato is fair game though and one of my favorite foods!! Glad to hear it worked!

      6. I haven’t been this excited over trying a recipe in a while …btw thanks for the options your amazing

        One Crazy American 😉

      7. I’m so sorry you didn’t have success with this Jennifer- which version did you try?

      8. Just made a combo of the paleo and vegan versions. I used flax seed meal (Bob’s Red Mill) in place of the egg. I used PB2 powdered peanut butter as it’s what I had on hand and essentially is peanut flour. It came out delicious! A lil flatter given no egg in the batter (I scrambled it for breakfast) but it was soft and fluffy and toasted well.

        Do you have the nutritional fact info so I can plug it into my LoseIt tracker app? Trying to watch my carb/oil/sodium/sugar intake on doctor’s order.

        Thanks again for this fantastic recipe!

      9. Oh you made some great changes, Ricki- Yum!

        I don’t have the nutritional facts but if you plug it into a nutritional calculator, it should provide it for you 🙂

      10. So Grateful for All options for All diets..i love squash but I just want a straight up English muffin what can I use instead for the Paleo recipe?

    2. I cannot wait to try these! The normal microwave bread recipes I find lacking somehow. Using pumpkin sounds interesting! I have marked so many of your recipes to try – just found your blog and you have some great and unique ideas!

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    3. Sorry, Ann! You are amazing- I forgot to mention the egg- it’s been edited!

      I’ve tried it with apple sauce and it actually isn’t sweet- just add a dash of sea salt. If you have a starchy baby food that could work too (I once tried a broccoli and carrot one- it turned it green though)

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    4. Hey for the aussies out there trying this recipe, you can use cauliflower purée ….which is left over cauliflower mash (paleo Friendly) instead of canned pumpkin our American friends use

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  122. I know it might be annoying when readers ask for substitutions but would it be possible to substitute the peanut flour? It’s not available anywhere near me and I can’t justify ordering it online ..

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    1. Of course not, Angela!

      You can definitely try using standard wheat flour or oat flour however it won’t ‘puff up’ if that makes sense.

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  123. I’m down for the paleo version! Although I’m sure i could make it paleo and vegan if I use Almond flour and flaxseed. 🙂

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      1. Hi Ann! Many have tried it with the flax egg with success- The only thing is, it inflates then deflates once removed from the microwave 🙂