Microwave English Muffin
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My microwave English muffin makes the perfect single-serving breakfast with just 5 ingredients and 90 seconds. Oven instructions included!
This microwave English muffin recipe was one of the first recipes I ever shared on The Big Man’s World. I’d been making it since 2012, when I first started experimenting with a lower carb diet, and back then, keto breads were almost non-existent.
I initially baked them in the oven, but on a whim, I tested a single-serving microwave version, and it worked. It takes just 90 seconds and uses five simple ingredients. Once it’s been cooked, I like to slice them in half and toast them for that authentic English muffin texture and flavor.
My partner loves them slathered with some honey peanut butter (pictured), but I keep things classic with a generous pat of butter to soak into the nooks and crannies.
★★★★★ REVIEW
“I am amazed at how well this works! Fast and easy. Thank you!!” – Kathy
Table of Contents
Key Ingredients
Here’s what goes into this microwave English muffin, along with my kitchen notes. Full measurements are in the recipe card below.
- Butter. I prefer unsalted butter so I can control how much salt is added. If you only have salted, omit the added salt.
- Almond flour. Blanched almond flour is best since it tends to make for a fluffier, lighter muffin. Almond meal can make the muffin a little gritty and dry.
- Baking powder. Half a teaspoon of baking powder might seem like a lot, but it ensures the muffin has some rise and structure.
- Salt. Just a pinch of Kosher salt to balance out the other ingredients.
- Egg white. I tested these with whole eggs and just the whites, and found the whites gave the muffins a lighter, bouncier texture.
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.
How to make this in the oven
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.
I use the oven method when making multiple muffins at once. You can fit several ramekins on a baking sheet and bake them together.
Arman’s recipe tips
- Toast the muffins. Always toast these after cooking. It takes 60 seconds and completely transforms the texture, giving 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 cannot stress this enough– it makes a difference. By splitting the fork instead of slicing, you keep the delicate nooks and crannies inside the muffin. A knife compresses the crumb and seals the air pockets.
- Add cheese. I sometimes add a tablespoon of shredded cheddar to the batter before microwaving. It melts into the muffin, giving it a savory, almost cheesy bread flavor.
Storage instructions
To store: Leftover English muffins can be stored in an airtight container in the fridge for up to 3 days.
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.
Frequently asked questions
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.
Yes, by swapping the egg white for 3 tablespoons of aquafaba, you can achieve a similar consistency with vegan ingredients.
Yes, I tested this with oat flour, and it worked out quite well. You can also use sunflower seed flour as a 1:1 replacement for almond flour. Please don’t use coconut flour, as it is too absorbent and would require significantly more liquid to form a workable batter.
Microwave English Muffin
Ingredients
- 1 tablespoon butter
- 3 tablespoons almond flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 large egg white
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
Nutrition
Serving suggestions
Here’s how I like to serve them:
- Keto jam– No added sugar and easy to make.
- Almond butter– I make my own, and it’s ready in minutes.
- Sausage McMuffin– Turn this into a full breakfast sandwich.
- Over hard eggs– Classic pairing.
- Air fryer turkey bacon– Crispy and healthier.
More microwavable recipes to try
- 90 second bread– Easy low-carb bread made with 3 different cooking methods.
- Keto English muffin– A low carb version that has all the pockets to soak up butter.
- 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– Packed with protein and tastes like a brownie.
Originally published September 2014
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!
of course!
This is beyond brilliant. I just pinned. I love English muffins but GF ones are SOOOO expensive!!
Thanks Cass! English muffins are ridiculously expensive here too!
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! 🙂
Thanks Shashi- I must admit, I added unnecessary things like dusting it in flour afterwards haha.
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 😛
YES! you can also use applesauce or baby food!
Hahaha you and me both.. oops.
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.
Oh geebuz, my sister caused havoc in the microwave with butter and sugar. That’s it.
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.
YES. How did you know? i didn’t even shave in your honour.
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!
I reckon the whole egg tastes better, but the whites make it fluffier and like a real muffin!
Thank you, Sarah!
i have all these ingredients!!! WAHOOOOO!! brilliant sir
YES! Go for it!
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.
Thanks, Kelly! I went abit overboard with unnecessary flour dusting haha!
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. 😉
YES! you indeed have some gems there (and trust me, I know 😉 haha!)
I’m good and hiding the…goods.
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.
Definitely try apple sauce or even a savoury baby food.
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 😉 .
They sell ones here with pureed broccoli or carrots or yams.
You actually nailed the texture, too, by the looks of the pictures! Can’t wait to try! 🙂
Thank you, Megan! Hope you’re doing well buddy!
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!
LOL! I remember that picture haha!