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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.
Can you post a picture of the Ikea cereal bowl you use? And/or send a ink to it online if its still available? I want to get this right – thanks!
Hi Jennifer, it doesn’t look like it is, sorry! It should work with most cereal bowls- It’s similar to the one in my protein brownie recipe!
Tried the pumpkin paleo version first but didn’t like my egg muffin pumpkin flavored. Just made the paleo version again using applesauce and less liquid plus I cooked it longer. This version is the “bomb”! I also toast them for on high to get them not so “eggy” in texture. Thanks for the recipe!
Ok, so these don’t turn out looking like the photo, and they’re much springier than a traditional English muffin, but they are really quite good! My friend shared the link with me two days ago, I made the Paleo version as-is yesterday and topped it with cashew butter and jam. Today I omitted the cinnamon and added onion powder, then topped each toasted half with an over-easy egg – heaven!
Thank you for the recipe….and.. for making it printable.
You are so welcome, Cindy!
I never microwave my food.. still searching for the regular oven instructions while my Paleo attempt is baking.. 350⍛ for 10 min did nothing.. raised temp to 375 for 12 more min.. came out more like a puffy egg thing
I’m sorry to hear that, it should be a dense texture, not egg like.
do you have proper baking instructions??
What is wrong with using a microwave?
I just discovered this gem! I’ve made these 3x in the last week and am in love. They are perfect for when I work late nights and need to eat on the go. Thank you thank you!
YAY! I’m so glad- Thanks Lauren!
is peanut flour the same as PB2?
Hi Abbie! It sure is 🙂 Peanut flour just doesn’t have the added salt or sugar 🙂
I was excited at the thought of using PB2, since I have a huge container that my daughter requested.Then I read the label and saw it has added sugar. Sorry, no can do. Sugar is worse than wheat (unless you are celiac). Why not use the almond meal or oat flour? BTW, I stopped using coconut flour completely. I know it is hugely popular, but honestly, it sat like a rock in my intestines and upon research, this is a common side effect of the very high fiber content.
I tried these last night. They came out rather soft. I could slice them and I toasted them in a pan since they seemed too fragile for the toaster. Nice flavor. I will experiment with the liquid and microwave time to see if I can get them firmer.
I made original and paleo versions! Awesome!!
I just made the paleo version and it turned out pretty good. I did substitute the pumpkin for applesauce since I’m not a fan of pumpkin puree. Only thing they didn’t get as high as yours in the picture. Any idea why?
Nice! That’s great to hear, Andrea! Even though I adore whole eggs, I prefer using the egg whites for this recipe as it really gives it the bouncy, fluffy texture! 🙂
Thanks You. I will try that.
Does the T in (2T almond flour) stand for teaspoon or tablespoon?
Hi Irene! they stand for tablespoons 🙂
Thanks for that. I made the Paleo version last night using cauliflower and it turned out great. I have just made them again and trying the pumpkin this time. Still waiting for them to cool 🙂
Oh Irene- Please let me know how it goes 🙂 I love using riced cauliflower too- What did you replace in the original recipe? 🙂
Please tell me what to fix:
Ok, I just tried this, measured everything out exactly … and my result looks, jiggles, and tastes like a peanut quiche. What did I do wrong?? I did the original version with peanut flour. I used just over 1 T liquid (cashew milk). Microwaved for 3 minutes. It did not crumb, but it did get air pockets (but as an omelet does, not a bread product).
Hi Katie! I’m so sorry it didn’t come out for you as everyone who has made it so far following the exact instructions haven’t had hat outcome- Did you toast it afterwards after slicing in half? That is the key in achieving the English muffin taste + texture. It should definitely not be like a quiche.
Doubling the ingredients for large batch would only make two not the four or eight that you mention when placing in a loaf pan. Just checking so I make it correctly. I want to make a larger batch since I will be baking these. Thanks for your help in understanding what you mean.
I’m so sorry Joy, I meant quadrupling it for 4. Apologies for the misunderstanding!
I want to prep and make a bunch of these over the weekend so I have them throughout the week. How long would they stay good for if stored in the refrigerator in an airtight container?