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
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?