There’s something truly satisfying about the first slice into a warm English muffin, its texture inviting and versatile. But for those of us navigating the keto landscape, it can feel like this classic breakfast treat is just out of reach. Enter my 90 Second Keto English Muffins — a swift solution that will change your brunch game forever! Picture this: in just a minute and a half, you can whip up a deliciously fluffy muffin that’s low in carbs and free from that unwanted eggy taste often found in keto baking.
After realizing I couldn’t endure another day of fast food breakfast options, I set out on a quest for a homemade alternative that ticked all the boxes: quick, easy, and guilt-free. These muffins are not only a breeze to prepare, but they also boast the kind of delightful texture that makes you forget you’re eating a low-carb option. Whether enjoyed with a smear of butter or transformed into a hearty breakfast sandwich, this recipe is sure to satisfy your cravings and have your kitchen smelling divine. Get ready to elevate your mornings!
Why are 90 Second Keto English Muffins a must-try?
Quick and Easy: In just 90 seconds, you can enjoy fresh muffins without the hassle of traditional baking methods. Guilt-Free Delight: Each muffin is low in carbs, allowing you to indulge without the to-dos of keto. Flavorful and Fluffy: Say goodbye to the eggy taste often found in keto baked goods; these muffins are light and delicious. Versatile Base: Perfect for breakfast sandwiches or as a tasty side, they can be topped or paired with various ingredients. Make-Ahead Wonder: Whip up a batch, freeze, and enjoy toasting them whenever the craving strikes!
90 Second Keto English Muffin Ingredients
For the Muffins
- Butter – Provides moisture and richness; make sure it’s melted for the best blend.
- Almond Flour – The star dry ingredient that gives structure; opt for blanched almond flour for optimal texture.
- Baking Powder – Essential for the muffins to rise and achieve that fluffy consistency.
- Salt – A must for enhancing the overall flavor of the muffins.
- Egg White – Acts as a binding agent while keeping the muffins light and airy, avoiding that traditional eggy flavor.
For Toasting (Optional)
- Butter or Olive Oil – Use a touch for a crispy, golden finish when toasting your muffins.
- Keto Jam or Cream Cheese – Perfect toppings that complement the muffins while staying within your keto lifestyle.
These 90 Second Keto English Muffins are not just quick to make; they also become a wonderful, versatile addition to your meals, making it easy to enjoy a low-carb breakfast treat!
How to Make 90 Second Keto English Muffins
- Melt butter in a 6-ounce ramekin, swirling it around to coat the sides. This will ensure your muffins don’t stick and gives them a fluffy texture.
- Combine almond flour, baking powder, and salt in the ramekin; mix well with a fork, ensuring no dry spots remain. This dry mix sets the stage for a delightful basic muffin.
- Incorporate the egg white until the mixture is thoroughly combined and smooth. This step is key to achieving that light, airy muffin you crave.
- Microwave the mixture for 90 seconds on high. Keep an eye on it to watch it rise; your kitchen will soon fill with an inviting aroma!
- Cool the muffin for 2 minutes after microwaving. This step helps it set up and makes it easier to handle while enjoying the delightful muffin experience.
- Run a knife around the edges of the ramekin to gently loosen the muffin. This way, it will easily come out without breaking apart.
- Invert the ramekin onto a plate to release the English muffin when ready. A little gentle tapping may help if it doesn’t come out right away.
- Slice in half and toast until golden brown, as desired. This crispy touch adds an extra layer of deliciousness to your muffin!
- Serve immediately and enjoy! There’s nothing better than a warm, fluffy muffin ready for your favorite toppings.
Optional: Spread with butter or indulge in a dollop of keto-friendly jam!
Exact quantities are listed in the recipe card below.
Expert Tips for 90 Second Keto English Muffins
- Ingredient Quality: Use blanched almond flour for the best texture; almond meal can create a gritty consistency that affects the muffins.
- Microwave Variance: Different microwaves heat unevenly; if cooking multiple muffins, adjust the time and check for doneness to avoid undercooking.
- Toasting Perfection: Always toast the muffins after slicing for an unbeatable texture and flavor; this helps prevent them from being too soft.
- Storage Savvy: If you want to make these muffins ahead of time, freeze them un-toasted, and toast them to order for a fresh taste anytime.
- Flavor Enhancements: Consider adding herbs or spices to your batter for a delightful twist; garlic powder or Italian seasoning can elevate the flavor.
What to Serve with 90 Second Keto English Muffins?
There’s nothing like pairing your warm muffin with delightful toppings and sides to create a wholesome meal experience.
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Avocado Smash: Creamy avocado spread adds healthy fats and a touch of freshness, making each bite richer and more satisfying. Top with a sprinkle of salt or red pepper flakes for an extra kick.
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Scrambled Eggs: Fluffy scrambled eggs are the perfect protein-packed accompaniment, turning your light muffin into a hearty breakfast plate.
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Cream Cheese or Greek Yogurt: Smooth and rich, these spreads offer a cooling contrast, ideal for enjoying with your toasted muffin.
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Keto Jam or Nut Butter: Sweet and satisfying without the carbs, these toppings can elevate the flavor profile while still keeping your meal aligned with your diet.
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Smoked Salmon: Add a touch of elegance and savor with the robust taste of smoked salmon, perfectly balanced by your muffin’s texture.
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Breakfast Sandwich: Layer your muffin with sizzling bacon, cheese, and a perfectly poached egg for a gourmet meal that feels indulgent yet healthy.
With these delightful pairings, your 90 Second Keto English Muffins will transform any ordinary breakfast into a sensational feast.
90 Second Keto English Muffins Variations & Substitutions
Feel free to explore these delicious tweaks and enhancements that will make your muffins even more delightful!
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Coconut Flour: Replace almond flour with 1 tablespoon of coconut flour for a grain-free option.
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Garlic Powder: Add 1/2 teaspoon of garlic powder for a savory kick that pairs beautifully with toppings.
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Italian Seasoning: Stir in 1 teaspoon of Italian seasoning for a fragrant herb-infused muffin.
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Cheese: Mix in a tablespoon of shredded cheese like cheddar for a cheesy, gooey delight.
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Chia Seeds: Add a tablespoon of chia seeds for a nutrient boost and slight crunch.
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Ground Flaxseed: Substitute a tablespoon of almond flour with ground flaxseed for added fiber.
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Spicy Muffin: Incorporate a pinch of cayenne pepper to add some heat; perfect for savory dishes.
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Sweet Muffin: Sprinkle in a dash of cinnamon and a low-carb sweetener for a touch of sweetness, making it a delightful breakfast treat.
Make Ahead Options
These 90 Second Keto English Muffins are perfect for meal prep! You can prepare the muffin batter up to 24 hours in advance by combining the dry ingredients (almond flour, baking powder, and salt) and storing them in an airtight container. When you’re ready to enjoy the muffins, simply melt the butter and add the egg white before microwaving the mixture for 90 seconds. To maintain quality, consider freezing any un-toasted muffins; they can be stored for up to 3 months. Just pop them in the toaster when you’re ready to serve, and they’ll come out just as fluffy and delicious!
How to Store and Freeze 90 Second Keto English Muffins
- Room Temperature: These muffins stay fresh for up to 3 days at room temperature, but be sure to keep them in an airtight container to maintain their texture.
- Fridge: For longer freshness, store the muffins in the fridge for up to a week. Place them in a sealed bag or container to prevent drying out.
- Freezer: Freeze the un-toasted muffins for up to 2 months. Wrap each muffin tightly in plastic wrap and store in a freezer-safe bag to avoid freezer burn.
- Reheating: When ready to enjoy, toast from frozen or microwave for 20–30 seconds, then slice and toast for the perfect serving of 90 Second Keto English Muffins.
90 Second Keto English Muffins Recipe FAQs
What type of almond flour should I use for the muffins?
Absolutely! For the best results, always opt for blanched almond flour rather than almond meal. Blanched almond flour is finely ground and yields a lighter, fluffier texture that complements the muffin structure beautifully.
How long can I store my muffins, and what’s the best way?
You can keep your 90 Second Keto English Muffins fresh at room temperature for up to 3 days. Store them in an airtight container to prevent them from drying out. For longer preservation, pop them into the fridge for about a week or freeze them for up to 2 months.
Can I freeze the muffins, and how should I do it?
Yes, you can! To freeze your muffins, wrap each un-toasted muffin tightly in plastic wrap and place them in a freezer-safe bag to avoid freezer burn. Whenever you’re ready to enjoy one, just toast from frozen or microwave it for about 20–30 seconds before slicing and toasting for added crispness.
What can I do if my muffins are too dense or not rising properly?
If your muffins turn out dense, it may be because the baking powder wasn’t fresh, or the egg white wasn’t fully incorporated into the mixture. Ensure you check the baking powder’s expiration date and whisk the egg white until bubbly before mixing. Also, adjust the microwave time slightly, as uneven cooking can affect their rise.
What are some great topping options for these muffins?
The more the merrier! Top your muffins with delicious keto-friendly options such as cream cheese, homemade keto jams, or even smashed avocado with spices. They also make excellent bases for breakfast sandwiches—load them up with eggs and bacon for a satisfying meal!
90 Second Keto English Muffins for Quick Low-Carb Joy
Ingredients
Equipment
Method
- Melt butter in a 6-ounce ramekin, swirling it around to coat the sides.
- Combine almond flour, baking powder, and salt in the ramekin; mix well.
- Incorporate the egg white until the mixture is thoroughly combined.
- Microwave the mixture for 90 seconds on high.
- Cool the muffin for 2 minutes after microwaving.
- Run a knife around the edges of the ramekin to gently loosen the muffin.
- Invert the ramekin onto a plate to release the muffin.
- Slice in half and toast until golden brown, as desired.
- Serve immediately and enjoy!