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 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. 🙂
Celeste- thank you SO much for your kind words- that means the world! Thanks for the tip- I also love rubbing butter too!
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:(
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 🙂
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!
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.
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?
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.
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.
Thanks for that!
….but fresh and without all the preservatives – the way we like it in Australia.
Are you able to use liquid egg whites from the carton? If so, how much is two egg whites measured out?
You should be able to use liquid egg whites- not sure what the conversion would be, but check out google!:)
I love this!! I am totally making this ASAP. Love English muffins, hate how full of junk they are!
Thank you! Hope it works out well 🙂
way to sheep your own recipe! KIDDING. I want them all. Will make in return for sheep burgers when you visit.
Omg I love sheep burgers. We call sheep lamb in Australia. baaaaaaah.