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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!
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
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.
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.
- Jam
- Honey roasted peanut butter
- Almond butter
- Make a Sausage McMuffin
- Alongside over easy or over hard eggs
- Air fryer turkey bacon
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.
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 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
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
Recipe originally published September 2014 but updated to include new information and a newly improved recipe for your benefit.
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!
Mich! thank you SO much for your kind and thoughtful comment- I’m so glad you enjoyed it! 🙂
what is the oven version for this?
Hi Jolene, it’s 180 degrees for 15-20 minutes! 🙂
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. :/
Hahaa. Can we just go have pregnant lady sandwiches and complain?
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!
Thanks so much Hadia! Wow, CONGO?! That’s a far jump from Lebanon!
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.
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!
Now you are making me wish I have a microwave! Love that you give so many variations and options for those in special diets.
Thanks Abigail- These can actually be made in the oven too! 🙂
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.
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)
I am so making this for breakfast tomorrow. YAY!
YES! The vegan version tastes so good but looks SO bad!
These look dang good! They’re calling for some butter and homemade jam 🙂
YESSS. And send some of the homemade jam too 😉
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!
Thank you SO much for trying it out! Most certainly- I used protein plus peanut flour but it works great with PB2 🙂
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!
Natalie, that makes me so happy! Glad you enjoyed it! 🙂 Next time, try it with a dash of cinnamon and some raisins! 🙂
What could you use instead of pumpkin?
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! 🙂
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?
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!
No worries at all, Ez! Hope you enjoyed them!
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!!!
Thank you so much for making them Christine! 🙂
I love doing that too, until they break my teeth.
I just made the paleo version, but I used coconut flour instead. Wow – it worked! Thanks so much!!! These are great!
Kelly- Thank you SO much for trying it out- You’re a gem!