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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 am sure this might be in the comments but haven’t found it. I made one yesterday Yum. I did not see where the instruction said to add in the milk so I included with the egg. Is that correct? As expected they are definitely orange 🙂 interesting that doesn’t show as much in you photos. I might try using english muffin rings in the oven
Trying it in the oven would in English Muffin rings is genius! That is definitely correct, I’ll amend it 🙂
Hi Arman – Very impressed with your English Muffin recipe. How can I make this in the oven (sorry I don’t see it on your site), I’d like to make a large batch for the week. It’s crazy how good this tastes… so, nice to have an English Muffin substitute. Thank you!
Hi Sherry- I’m so sorry for the delay! Here is what you’d need to do- Make it in batches of 4 or 8 and double the ingredients except for the baking powder- keep that the same. Bake at 180 degrees celcius for 12-15 minutes, until a toothpick comes out clean 🙂
Thank you, Can’t wait to try in the oven. I’ve made the microwave version everyday now, love toasting them on high then topping with avocado. Yum
Aw, thanks so much Sherry!
What kind/size pan do you use when you make a bigger batch and bake these?
Hi Rita! I use a loaf pan- It’s easier than trying to shape them 🙂
What kind of baking powder do you use for the paleo version? Everything I’ve seen contains corn starch, which isn’t paleo! I subbed baking powder and a splash of apple cider vinegar, but the muffins came out bitter. I’d love to hear your suggestions, thank you!
Hi there, I often use 1/4 tsp baking soda and 1/2 tsp cream of tatar
I love this recipe and eat it almost everyday. Ive seen comments in making multiple batches of this by baking them. What kind/size pan do you use?
Hi Rita! I use a loaf pan- It’s easier than trying to shape them 🙂
I’m not seeing the oven version. Am I missing it somewhere?
Sorry, Jo- Here is what you’d need to do- Make it in batches of 4 or 8 and double the ingredients except for the baking powder- keep that the same. Bake at 180 degrees celcius for 12-15 minutes, until a toothpick comes out clean 🙂
Thanks so much! 🙂
For a vegan and paleo version, could almond flour and a flax egg be used? Can I use baked pumpkin instead of canned? What other substitutions work (sweet potato, applesauce)? Awesome recipe!
Of course you can, Abbey- I’ve tried these out a variety of ways- They all work but you just need to be wary that the texture will differ!
O.M.G. I think I could kiss you right now! I have not had a sandwich in any form for over 2 years and no matter how much my helath has benefited from removing grains, it just sucks not being able to eat a sandwich.
I had the paleo version tonight as a midnight snack. It was so helpful that it was a single serving. I was more willing to try it and if it failed, I wouldn’t fee like I wasted expensive food. But it was a smashing success! I used homemade baking powder which is a mixture of baking soda and arrowroot starch because baking powder contains cornstarch. The recipe called for 1-2 T of milk/liquid. I did 1 T of amond milk and 1 T of maple syrup because there was no specification of how much sweetener to use. I definitely needed to cook this the full 4 minutes or it would have been undercooked. I toasted it on the skillet with coconut oil. Then slathered almond butter and natural fruit preserves on each half. I was in absolute heaven! It was soooo yummy!!! I’m so excited, tomorrow I’m having an EGG SANDWICH!!
I made it the other day in a slightly larger dish and replaced pumpkin with pureed sweet potato. I did not use the milk because it seems to come out too wet. This version came out the most like real bread so far. There was no need to even toast it. I had a chicken sandwich and it was awesome! Next time I will be trying a rectangular dish!
Oh thanks great, Annie! 🙂
Amanda, this comment absolutely made my day!!! I’m so glad you liked it- Please let me know how your egg sandwich was 😀
It was heavenly! I have now made this recipe about 7 times. I raved about it so much when my friend came over she wanted to try it too. She loved it too! I’ve had peanut butter sandwiches, egg sandwiches and hamburger on these english muffins. I think I need to make pizza next!
I found smaller bowls are better than some super-sized cereal bowls I own, which spread out the “batter” too much. I don’t use cooking spray, but I do melt coconut oil and use that to coat the bowl. Very liberally is key or they will stick and are hard to get out of the bowl without the bottoms ripping. I’ve also experimented and made a savory english muffin. I omit sweeteners and cinnamon. In its place, I throw in a dash of onion powder, garlic powder and salt. I don’t even bother to measure. This version is awesome too!
I’d like to try the oven version, but am worried it won’t turn out nearly as good. I’m also dreaming up modifications to this recipe so I might be able to use them as wraps or even pancakes! Yum!
I will cry if I go back on the autoimmune diet and can’t eat these!
YES!!!!! That- The smaller bowls are so much better, or I use one of my food props which has the perfect muffin shape!
I think I will cry too if they ban these- OR- I can come up with a autoimmune diet friendly one for you!
Peanuts are not paleo, eggs are not vegan. Please re-label.
Lauren, please read the ingredient list. It stipulates the vegan version and the paleo version. No re-labelling is necessary but thank you!
It says there is an oven method too but I don’t see it. Did I some how overlook it, where is it?
Sorry, Kelly- It’s in the comment section- Here is what you’d need to do- Make it in batches of 4 or 8 and double the ingredients except for the baking powder- keep that the same. Bake at 180 degrees celcius for 12-15 minutes, until a toothpick comes out clean 🙂
I made this three ways, all with almond flour. One with just the pumpkin and other ingredients, one with added raisins and extra cinnamon and then, with cauliflower puree instead of pumpkin and dried rosemary in place of cinnamon. Had half of that one toasted and made a tuna melt. Had the pumpkin raisin one toasted with butter for a snack. I am in love and will never eat a ‘real’ EM again. YOU. ARE. A. GENIUS. Thanks. Gimme more options!
Annie, this comment absolutely made my day- You are an absolute gem and you bet there will be more to come! 🙂
This is life changing. Seriously. I made this as stated and it was fantastic. Then I tried it with riced cauliflower instead of the pumpkin and and rosemary instead of cinnamon – even better. Then I made it with the pumpkin, extra cinnamon and some raisins. I will never buy regular english muffins again. Thank you so much!!!@
Wow…just made the paleo muffin….delicious thank you!! I e been looking for a good muffin…this is it
You’re very welcome Rosaslyn! 🙂
Hi Arman! I am a relative newcomer to you, your blog and your awesome recipes! I am saving many of them and although I can not say I am a baker or a cook (that is done very credibly and wonderfully by my husband -yes he is a keeper!), I am seeing a lot which appeal to me! I have now shared the link to your blog with my daughter-in-law as I think she and my son will both like much of what you produce and recommend.
I often read parts of your blog to my husband and we both really enjoy your writing style and some of your very comedic comments! 🙂
It is a great way to start my day, reading your latest post. I think you should be on TV. You are a refreshing change to some of the stuff that is on there in the culinary area! 🙂
Thanks for the good stuff!
Cat in NW Ontario, Canada
Cat! This is hands down, the best comment I’ve recieved in a long time and this made my day- Thank you so much for your kind words- Maybe one day I shall be on TV- at 3am when the crickets are watching 🙂