Microwave English Muffin

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5 from 46 votes
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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

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

  1. 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!

  2. 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! 🙂

  3. 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 😛

  4. 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.

  5. 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.

  6. 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!

  7. 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.

  8. 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. 😉

  9. 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.

      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 😉 .

  10. 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!