Thu | Aug 16, 2018

Microwave muffin in a cup

Published:Thursday | January 21, 2016 | 12:00 AM
Coconut-Cinnamon roll microwave mug muffins.
The microwave cup muffin is suddenly an Internet sensation.
Give it a try, you won't regret it.


I'm not sure how it happened, but the microwave mug muffin is suddenly an Internet sensation. I'm a believer in making muffins in large batches and freezing, so I admit I've only taken interest in the individually-made microwave version recently.

My kids love to eat anything from a cup, so I decided to give it a go. Turns out, mug muffins are a perfect warming treat for our family's "fun Friday" breakfast! Try my coconut-cinnamon roll muffin this week. And by the way, if you mix 1/4 cup of unsweetened dark cocoa powder into the batter and leave out the cinnamon, the results will be dessert-worthy.

My recipe is for two muffins (perfect romantic retreat food!), but it will scale up no problem (for when romance leads to a gaggle of kiddos!). And here's a bonus: You can save time by making the batter in advance and leaving it overnight in the refrigerator. Just add a couple of tablespoons of extra milk and about 15 seconds extra cooking time.

I like to use a mix of almond flour or coconut flour to add filling fibre, protein, and satisfying fat, plus just a little regular flour (either all-purpose flour or any gluten-free 1-for-1 substitute) for a fluffy texture. Note that coconut flour absorbs a lot of liquid, so you may have to add extra liquid depending on how much coconut flour you use. But somehow, eating a muffin with a spoon makes the recipe more forgiving, so branch out and make this your own.

Coconut-Cinnamon Roll microwave


2 tbsp almond flour

1 tbsp coconut flour

2 tbs quinoa flour (or other gluten-free substitute or all-purpose flour)

2 tbsp packed dark brown sugar, plus 1 teaspoon

3/4 tsp baking powder

1 pinch kosher salt

1 egg

1 tbsp coconut oil, melted (or neutral oil)

1/4 cup plain low-fat Greek yoghurt

1/4 cup milk

1/2 tsp vanilla extract

2 tsp low-fat cream cheese

Cinnamon, to garnish


1. In a medium bowl, whisk together the almond flour, coconut flour, quinoa flour, two tablespoons of brown sugar, baking powder and salt. Add the egg, oil, yoghurt, milk and vanilla, then whisk until well mixed.

2. Coat two eight-ounce mugs with cooking spray. Spoon a heaping tablespoon of batter into each mug. Top each with one teaspoon of the cream cheese and a sprinkle of cinnamon. Divide the remaining batter among the two mugs. Sprinkle with cinnamon and the remaining teaspoon of brown sugar.

3. One at a time, microwave on high for about one minute 15 seconds, or until the muffin is dry on top (timing will vary by microwave). Let cool a few minutes before eating.

- Melissa D'Arabian