Remember traditional English Muffins – how light and airy? The “nooks and crannies” in these toasted wheat based muffins were perfect with melted butter. You would have delicious little wells of butter with every taste-tempting bite. We have the perfect low-carb English Muffin substitute with texture close to the original and it toasts perfectly. You will not be able to tell the difference, really! Best of all, they are quick and easy. In three minutes, including prep time and cooking, you will be enjoying this microwaved baked muffin.
We usually do not crave breads since converting to a low-carb lifestyle. If we do it is to accompany a particular dish. It is still hard to eat a burger without a bun – so we use “cloud bread” or “soul bread.” Sometimes we have a recipe that yields a delicious sauce and we just need a bread product to dunk. It is hard to pass up a garlic sauce with butter. With all of the breakfast sandwiches available for on-the-go people we also have cravings for a classic English Muffin. I guess we are always on the prowl for low-carb bread substitutes.
English Muffin Ingredients
Our recipe calls for only 6 ingredients (excluding water). It is egg based and we like to use coconut flour. We have tried almond flour, both super fine and meal mix, but we find it is too coarse when cooked. When it seems like you need a drink of something with every bite, it is just not tasty. The blend of the coconut flour, coconut oil, and baking powder produces a texture that is most like bread or a wheat-based muffin. The psyllium husk powder makes our muffin fluffier and more bread like. We also find the coconut flour is more absorbent than almond.
There are other English muffin recipes on the Internet. Some use cream cheese or other cheeses and avoid the flour products. We have seen and tried some recipes that use almond or peanut butter instead of the flour. Some even call for oats and chia seeds. There are very creative low-carb bloggers out there, to be sure. We still like the coconut flour consistency of our recipe.
We also use baking powder instead of baking soda. Try experimenting if you like and let us know your combinations. Try some cinnamon or stevia for a different taste. We also like adding some parmesan or asiago cheese to the dough. Even cheddar cheese in the mix would be tasty. It would be like a cheddar bay biscuit!
English Muffin Cooking Tips
A baked English Muffin in 2 minutes? The microwave is a great tool for those who need quick results. Our muffin recipe can be baked in the oven if you prefer (10 minutes), but the microwave is magic for this recipe! We use a shallow ramekin for baking. We make one at a time and they are perfect!
Today, we made a half-dozen English muffins and all the steps plus the baking took just 20 minutes. You can mix up a larger batch and use a silicon baking pan to cut the time – just make sure it is microwave safe. We could have completed them even sooner if we had baked two or more at one time. We will have to try that and see how much additional microwave time is needed, but even one-at-a-time they are done fast!
You should butter the ramekin, and you may still need a small knife to loosen around the edges. Our muffins just pop right out when finished. We use a cooling rack to allow them to cool before cutting or toasting. They toast really well and can also be toasted face down in a little butter on a skillet. Soft on the inside and crunchy on the outside – the perfect English muffin!
There is really nothing better than watching or smelling butter melting on a toasted English muffin! We love how quick and easy this recipe is and use it with classic bacon and eggs, to encase a breakfast sandwich with sausage and egg, and even as a hamburger bun. Ham and cheese with low-carb honey mustard sauce for lunch is so tasty on our English muffin. How about topping a muffin with a low-carb pizza sauce, shredded mozzarella, and sliced pepperoni for a delicious mini-pizza? Cooked under a low broil, the melted cheese and crunch will amaze you. The possibilities are endless!
- Whisk the egg, coconut oil, and water together in a small bowl.
- Add coconut flour, psyllium husk, baking powder, and sea salt and whisk until it is smooth. Pour into muffin sized microwave safe ramekin.
- Microwave on high for 2 minutes - until it is cooked through.
- Slice when cooled and serve as a muffin, toasted with butter.