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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 replace the pumkin with something else? Its rather hard to come by in the UK.
Hi Emily! You sure can- I originally made this back when I was home in Australia and used to use applesauce 🙂
Can I toast the muffins instead of microwaving them? Just a plain bread toaster without temperature settings. There’s a tray where I can lay stuff, but will it cook properly?
Hi there! I’ve never tried it that way but let me know how it goes! 🙂
Could not find the promised oven directions….I never use a microwave. Anybody?
Hi Linda! Bake at 350 for 12-15 minutes, until golden on top and fluffy in the centre.
When I found this English muffin recipe, with adjustments to suit several no-grain diets, I just had to try the Paleo version at once but didn’t have peanut- or almond flour in my pantry, nor canned pumpkin. Instead I made some substitutes of my own: rice flour in place of the nutty ones, and mashed ripe papaya pulp instead of the pumpkin. Microwaved at 80% in my 1000 watt oven, my first attempt turned out so well I’m unlikely to be purchasing packaged English muffins ever. again, not even Thomas’s.
What more can I say except thank you, thank you, thank you.
Oh wow- Papaya pulp!!! That is a new one- Thanks for letting me know about your changes and your success- I’m so glad you enjoyed it! 🙂
Does this taste like pumpkin at all?
Hi Robyn- If you season it right, it really doesn’t- You can sub applesauce if you like 🙂
I really disagree about not tasting like pumpkin – using cinnamon reinforces the pumpkin flavor, and even leaving it out and using no sweetener you will still get a mild pumpkin flavor. I think the pumpkin version is good, but definitely not for savory applications.
Ah 3 ingredients? Not – but still good I think…just sayin’
Hi Carine- Not sure where you got 3 ingredients from…this recipe never stipulated that 🙂
Oh Arman…I just went back and “read” yes “read” rather than glancing/scanning that and I THINK I read the 3 minutes as 3 ingredient! Oh brother…MY bad! I am soooo sorry…okay just shows one should def take a break from Pinterest and all the other recipes reads ! Ouch! Thanks for making me go back to check WHAT I saw – cause it was NOT 3 ingredients I see! Oh dear ! I am truly so sorry!
These are really good. REALLY good. So impressed! Toasted with almond butter and this is my new go to! Thanks! I am a new follower from Canada!
Hi Donna! Welcome- Stoked to have you here, and glaf you enjoyed it too! With almond butter on top too? Yum!
Was there an oven version? I couldnt find it x
Hi Dawn- Apologies for that! Bake it in a ramekin for 12-15 minutes at 350 degrees until golden brown and a tooth pick comes out clean from the centre 🙂
I can’t find peanut flour. Could I use the free flours like the brand Krusteaz?
Hi Lois! You can- It will be slightly flat though 🙂
Hi! This recipe looks great…I am seriously craving toast! We don’t have canned pumpkin where I live, and I have to watch my sugar intake. What could I replace that with? (sweet potato still has too much sugar).
Also, I don’t have a microwave. Could I do this in the oven? If so, what temp and for how long?
Thanks!
Hi there! You could use homemade mashed pumpkin or perhaps even applesauce or pumpkin.
It can be made in the oven- around 12-15 minutes at 350 degrees 🙂
Thanks for your reply. 🙂 Unfortunately I can’t have pumpkin, sweet potato or apple as I have to watch my sugar intake due to having Reactive Hypoglycemia. Is there something I could replace the pumpkin with that is low carb / low sugar or could I leave it out entirely?
Hi there- I’m not sure then, sorry- You could try out a few things and see what works 🙂
Please tell graciegirlfeminist that I have subbed riced cauliflower (microwaved for 8 minutes and squeezed to rid excess water) for the pumpkin. Omit cinnimon, add a little rosemary and you have a nice savory english muffin. Mashed carrot or shredded zuccini are also worth a try.
Can I use gluten free all purpose flour.?
Hi Charlotte! I haven’t tried it, but I don’t see it not working- I’d adjust the liquids slightly 🙂
These look awesome. My husband loves English muffins – sending this recipe straight to him!
Okay – this works but I am not able to eat peanuts or gluten – allergic. So I tried it once with gluten free flour and it did well but it didn’t seem to cook all the way. I usually bake with rice flour so I gave it a try. It didn’t rise. Can you help me understand when the milk is added? Its listed but not in the directions. Thanks
Hi there! for sure- Add the milk at the very end and adjust it to be like a thick batter! apologies for the misprint!
Mines wasn’t as pretty as yours, but it was good. Thanks for sharing
You are so welcome, Ramona! 🙂