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 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!
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!
What temperature and time would you recommend for a oven version?
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!
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!
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! 🙂
If I don’t have canned pumpkin, can I cook and smash the pumpkin that I’ll use? Will it also work well?
Just saw the post with the instructions for the puree! Thanks!
The instructions don’t specify when to add he milk.
Thanks SO much for pointing it out, Karen! Just after you mix the flours 🙂
Peanut Flour isnt Paleo so what can i use instead of that?
Hi Shanon, the instructions and ingredients provide a paleo option.
Thank you i didnt see that there was a paleo option… 🙂
No worries at all- I hope you like McMuffins- I have a recipe coming up from muffin to patty! 🙂
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 .
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!
I’m curious why the pureed pumpkin or applesauce? Is that for texture?
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.
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 🙂
Chelsea- Thank you so much for trying it out- that means the world 🙂
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.
Preferably not a fruit
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!
Even in induction, pumpkin is ok.
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.
Thanks for the feedback, Annie!