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 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 🙂