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
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 🙂