This post may contain affiliate links. See my disclosure policy.
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.
When am I supposed to add the almond milk? Thanks!
Hi Emma! When you add the egg 🙂 Enjoy!
I just have to try these, I made the Paleo version with the pumpkin and in all honesty was not my favorite. I made a second batch added another tablespoon of almond flour ground flax seed, 1 T sorghum flour, an extra 1/2 tsp baking powder and 2 min. in the microwave. Think I did not need extra baking powder, was VERY light & fluffy…but good. Toasted it, fig jam & Matcha powder, lightly mixed in … sort of an ugly brownish green, not pretty looking, but very tasty topping. I loved it! …and yes, I used the egg!
I can’t seem to find the oven version? I don’t have a microwave. Thanks!
Hi Katie- Apologies for that! To bake in the oven, bake at 350 degrees Fahrenheit for 12-15 minutes, until a toothpick comes out clean 🙂
Wonderful. I had my doubts with the ingredients, I used applesauce, but it came out great. I despise the other english muffin recipes that add coconut flour, it just doesn’t do it for me. But this was good, taste, texture and it mostly held together for my bacon, egg and cheese sandwich. This will be my new go to English muffin.
Oh fantastic- This makes me so happy, Marleigh- Stoked you enjoyed it and YES!! That is my all time favorite filling!
I made the paleo version but substituted 2T of hummus for the 2T of pumpkin. I also didn’t use the cinnamon. It turned out super!
YES!!!! I’ve got a hummus twist on it coming up, so glad you enjoyed it, Mary! 🙂
I used hazelnut flour in place of the peanut flour with egg whites. It came out pretty good however the batter was VERY liquidy is that normal?
Hi Jess! I’m so sorry, I’ve never tried it with hazelnut flour, so that may have been an issue.
Can this be made with Oat Flour and flax?
Hi Jana! I’m working on an oat flour version- It works out pretty well, but I’d recommend using the egg white/egg version.
I tried it, I must’ve done something wrong, it was kinda’ crumbly, maybe I used too big a cereal bowl? LOVE the idea of it though and will try again, thank you! When you let it cool, do you turn it onto a cooling rack?
Hi Linda! I’m so sorry it didn’t turn out- If the batter is too crumbly before you put it in the oven, add a little bit of milk 🙂
I actually let it cool in the bowl then slice and toast 🙂
How can I adopt the 3min English muffin without egg or any nut flour?
Hi Jean! you could try a flax egg and wheat flour!
The suggested to use flax egg and wheat flour was worse. I really would like to try this, I am gluten intolerant numerous food restrictions. Nuts eggs gluten ok with coconut. Bannanas I am on the autoimmune paleo restricted diet. Can you help, I really really would like to eat these.
I feel like you’ve changed my life with this recipe!! I tried the Paleo version, feeling very skeptical as to whether this would even be edible. Wow it worked! I used the muffin as a burger bun- I must admit that I really miss having a burger on a bun sometimes. What a joyful discovery. This is so quick and easy. Unbelievable. Thanks a million!
Wow- Thanks so much for the feedback and kind words, Cindy- That means so much 🙂
Have an amazing day 🙂
just made them! wow! i love these! i did not have any pumpkin on hand, but i had just made some strawberry puree, so i used that. and, i didn’t peanut flour ( aka powdered peanut butter in my neck of the woods…) but i did have some raw cashews that i popped into the coffee grinder. that works. the texture was spot on. after 3 minutes in the micro and a quick toast on the griddle, i was a happily chomping away on a brilliant take of an old classic! except this version is much moister and tastier than even my own homemade classic english muffin… with a lot less trouble! this one is a keeper! thanks!
Oh fantastic- Thank you SO much for letting me know, Deki- Hope it appears consistently on your snack/meal rotation 🙂