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 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!