English Muffin

English Muffin

English Muffin

This is my best English muffin on low-carb so far.  It doesn’t have the elasticity of the traditional English muffin.  But it sure toasts nicely and psychologically allows me to feel like I’m having an English muffin.  The flavor is nice, especially with jam.  I tried to take my picture so you could see the inside texture well.  The air bubbles brought about with the addition of baking powder really do facilitate crisper toasting and promote the resemblance of a flour-based English muffin, I think.  These would not be suitable until the OWL phase of Atkins since they have almond flour.  **For you recipe tweakers…….do not substitute coconut flour in this recipe.  I did one that way and it was hard as a rock, didn’t toast so well, and not very good flavor-wise either.

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1½ T. melted butter, unsalted

1 large egg, beaten

pinch salt (omit if using salted butter)

3 T. almond flour or meal

½ tsp. oat fiber   (Available at Netrition.com.  Substitutions will result in higher carbs; omitting will render a different texture muffin)

1/8 tsp. baking powder

DIRECTIONS:   Melt butter in microwave in a small round bowl.  I used a 4″ ceramic ramekin.    Beat in the egg until smooth.  Add dry ingredients and beat until batter is smooth. Microwave on HI for 2 minutes.  Tip muffin out onto cutting board and carefully slice in half laterally.  Toast to desired brownness and butter or serve with your favorite no-sugar jam or fruit topping.  My picture is shown with sugar-free blackberry jam.

NUTRITIONAL INFO:   Makes 1 English muffin which contains:

294 calories

27 g  fat

7.4 g   carbs, 4.6 g fiber, 2.8 g  NET CARBS

10.9 g  protein

217 mg sodium


48 comments on “English Muffin

    • I don’t know what could cause that. Almond meals can vary. I use Honeyvillegrains.com house brand and I think it is the finest grind out there. Usually renders outstanding baked goods. You sure you measured everything right? Didn’t omit an ingredient? Didn’t change anything? I’ve made this dozens of times. Perhaps you might like my other English Muffin recipe better, as it really is better IMO, but it calls for a little Einkorn Flour: https://buttoni.wordpress.com/2014/08/22/einkorn-english-muffin/


      • Thanks for responding!! Yes I made them 3 times!! Haha! I was very careful in measuring out my ingredients. Maybe my almond flour isn’t fine enough. Mine is king Arthur flour. It says super finely ground but it looks like a bag of cornbread crumbs. I may have to try a different almond flour.


    • I buy mine in bulk 4# bag at Honeyvillegrain.com (their own product). Lasts me about a year and I store in the fridge. Not sure what brand Netrition.com carries nowadays.


  1. I just made this twice and can’t seem to get those nice crannies in mine! It rises just a tiny bit, enough to slice it and get 1/2 inch thick for each. Perfect. Very dense and holds up well, like all low carb baking I’ve done.

    how wet/thick should the batter be? Mine was between cake and cookie batter – liquid but not quite pourable. I measured by volume for the oat fiber and almond flour, too (honeyville) would you recommend weighing instead?

    I have noticed that batter consistency due to different meals/flours and measuring methods can vary a lot – I think it would help a lot to always have photos of the batter before cooking in these cases (:


    • Emma, your baking powder may need replacing. It ages out and will lose its “oomph” over time. When you get unexpected results in a recipe with so few ingredients, it’s likely the baking powder that’s your culprit. I haven’t made one of these in awhile, but it seem like the batter was about like pancake batter as I recall.


      • It’s funny because the exp. date is november of 2014 – and it seems to make OMM’s rise fine but those tend to call for quite a bit more baking powder (1/2 tsp ?)

        Also scratching my head cause my batter was very thick, not pancake consistency at all. I just blended it with a fork / mini whisk by hand, so it didn’t get “aerated” really.

        I feel the same way though, such a simple recipe, what could the issue be?


        • I have no idea other than the BP thought. What is pictured is what I always got when I made these. Sorry you aren’t getting the same results. I wouldn’t think the almond flour you are using could be THAT different from mine. I use Honeyvillegrains, which is extremely finely ground. Try upping the baking powder next time to 1/4 tsp. and see if that renders any holes in the center. Where are you? What elevation do you live at? That’s the only other factor that might be at play here.


        • Good point on altitude – I’m at sea level. I used honeyville as well. I thought maybe you mixed or beaten yours more, but you said in the instructions to just mix in the ramekin itself, so I just mixed everything smooth with my tiny whisk.


        • Ah, yes, I used to live on Galveston Island and things didn’t rise too well for me there either. In your case, since you think your BP is good, I’d just increase the amount in this little muffin. There are lots of websites on the net, if you Google “baking at sea level”, that can offer tips for yeast bread, cakes and such. In this muffin, just a bit more BP will likely do the trick.


  2. Hi Peggy, I’m still searching for a high fiber breakfast muffin or bread to sub for our daily home made oat bran muffin and I see you’ve lots here. I can’t do flax meal, am looking for oat fiber recipes. This English muffin recipe sounds great. Only problem, no microwave. Can it be done in my Breville table top oven? I’ll give your blueberry muffin recipe a try as well.Thanks!


    • I just honestly don’t know, Dee. You’d just need to try one that way and see how it goes. I’d watch it closely, because you wouldn’t want it to dry out or burn. No idea on time either, but maybe 15 minutes at 350? Cook until just dry to the touch in the center. Then cool and toast.


      • Well, it came out very yellow and rather shiney, like a bun. I made an english muffin ring out of non stick foil, using large tuna can for the form, so it was a nice shape. It tasted rather eggy, no holes to speak of. I whipped up some fast strawberry jam and that was nice, felt like I was eating a real muffin. I ate half, very filling. My husband LOVED his half, said it was a ten. I’d like to try it again maybe with some buttermilk powder and egg whites instead of whole egg.Thanks for the inspiration.


        • Somehow I missed your feedback on your oven experience with this, Dee. So sorry. I’m glad your husband liked these English muffins.🙂 I suspect the holes I achieve have to do with how breads rise in a microwave (unevenly). The holes just may not happen in the regular oven. The few MW breads I’ve cooked in a conventional oven just don’t bake up the same in appearance or texture. In fact, the MW biscuit I tried griddling just this morning didn’t come out (texture-wise) ANYTHING like the same batter cooked in my MW. There’s so much to the chemistry of baking and baking methods I just don’t understand. Only trial and error really educates me on such things.


  3. I made these this morning to have as Eggs Benedict and it was wonderful! I would never confuse these with ‘real’ English muffins but they were a great stand in. It’s the best minute type muffin I’ve had and will make them again for sure…maybe add some chia gel…hmmmm. Thanks for the recipe!


    • I’m so glad you found these acceptable (and that’s the perfect word for all LC breads to me, actually). And I totally agree, there’s no way to achieve the chewiness or exact taste of a real English Muffin without REAL wheat flour. I DO like your idea of a bit of chia gel. I’m just this year starting to experiment with adding a little to my older bread recipes to see what it brings to the table for each one. So many recipes; so little time, to try all I’d like to. 🙂


  4. Would this work with olive oil instead of butter and flax meal instead of the oat fibre? I’m on the Paleo diet and am not eating dairy or grains at the moment. Plus I’m highly gluten sensitive and oats are a gluten containing grain so I couldn’t have that part of this recipe anyway. I would so love to try this if that works! I’m totally craving a homemade breakfast sandwich and love that this recipe only makes one so it’s a perfect serving size!


    • Welcome Marie! this is one of my older recipes, before I began transitioning to Primal/Paleo. I’m sure the oil sub for the butter will be fine. But to be honest with you, I just don’t know if omitting the oat fiber will render the same muffin, complete with holes and as crisp as mine. But I’m sure it will cook OK and be edible. There’s so little ingredients involved here, I’d say give it a go and see! Just might work! I would LOVE to hear back on how that works out so I can post that variation for other Paleo readers.


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