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 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! 🙂