Air Fryer Muffins

Why make this recipe

Air Fryer Muffins are a quick and easy treat that everyone can enjoy. They are fluffy, flavorful, and can be made in less time than traditional baking. Using an air fryer helps keep them moist while also giving you that delightful golden color. Plus, you can customize them with different flavors or add-ins like nuts or dried fruits.

How to make Air Fryer Muffins

Ingredients :

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

Directions :

1. Preheat the air fryer to 320°F (160°C).
2. In a bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the milk, vegetable oil, egg, and vanilla.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Spoon the batter into muffin liners or a silicone muffin tray, filling each about 2/3 full.
6. Place the tray in the air fryer basket and cook for 10-12 minutes or until a toothpick comes out clean.
7. Let the muffins cool for a few minutes before serving.

How to serve Air Fryer Muffins

You can serve Air Fryer Muffins warm or at room temperature. They are great for breakfast, an afternoon snack, or even a light dessert. Enjoy them plain or spread a little butter or jam on top for extra flavor.

How to store Air Fryer Muffins

To store your Air Fryer Muffins, let them cool completely and then place them in an airtight container. They can be kept at room temperature for a couple of days. For longer storage, you can refrigerate them, and they will last for about a week. You can also freeze the muffins for up to three months; just thaw them overnight in the fridge when you’re ready to eat them.

Tips to make Air Fryer Muffins

• Make sure to measure the ingredients accurately for the best results.
• Don’t overmix the batter; mix until just combined for light and fluffy muffins.
• You can customize the muffins by adding chocolate chips, blueberries, or nuts.
• If using silicone molds, check if they need greasing for easy removal.

Variation

You can make chocolate muffins by adding 1/3 cup of cocoa powder to the dry ingredients. For fruit muffins, add 1 cup of fresh or frozen fruit to the batter before cooking.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the muffins may be denser.

2. Can I make these muffins without eggs?
Yes, you can substitute the egg with a flaxseed meal or applesauce for a vegan option.

3. Is it necessary to preheat the air fryer?
Preheating the air fryer helps to cook the muffins evenly and gives them the right texture. It’s recommended for the best results.

Air Fryer Muffins

Deliciously fluffy and customizable muffins made quickly in an air fryer for a perfect treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat the air fryer to 320°F (160°C).
2. In a bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the milk, vegetable oil, egg, and vanilla.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Spoon the batter into muffin liners or a silicone muffin tray, filling each about 2/3 full.

Cooking

1. Place the tray in the air fryer basket and cook for 10-12 minutes or until a toothpick comes out clean.
2. Let the muffins cool for a few minutes before serving.

Notes

Serve warm or at room temperature, and enjoy plain or with butter or jam. Store completely cooled muffins in an airtight container at room temperature for a couple of days, in the fridge for about a week, or freeze for up to three months.