Air Fryer Chocolate Muffins
Air fryer chocolate muffins bake in small batches without heating the oven, which makes them handy when you only want half a dozen. The batter is a simple stir-and-spoon mix of cocoa, plain flour, an egg and oil, with chocolate chips folded through for melting pockets. Silicone cases hold their shape in the basket, and each batch is done in 15 minutes at 160°C. The recipe makes six muffins.
- Total
- 55 min
- Prep
- 12 min
- Cook
- 33 min
- Serves
- 6 muffins
- Per 1 muffin
- 325kcal
Common mistakes with air fryer chocolate muffins
Most problems come down to three things: overmixing, the wrong cases and too much batter. Stir until just combined, use silicone cases that stay put in the airflow, and fill them only two-thirds full so the batter has room to rise without spilling.
A standard 4–5.5 litre basket holds three cases comfortably, so plan on two batches. The second set of cases can wait for 15 minutes while the first bakes.
Good cocoa powder makes a difference to how rich the muffins taste. Use unsweetened cocoa, not drinking chocolate, which contains sugar and milk powder.
Making air fryer chocolate muffins
Tap a time to start a timer.
- Preheat and mix the dry ingredients Heat the air fryer to 160°C for . Sift the flour, cocoa powder and baking powder into a large bowl, then stir in the sugar and salt.
- Add the wet ingredients Whisk the egg, milk and oil together in a jug. Pour them into the dry ingredients and stir with a spoon until just combined. A few small lumps are fine, as overmixing makes the muffins tough.
- Fill the cases Fold in the chocolate chips. Divide the batter between 6 silicone cases, filling each about two-thirds full (about 65g each).
- Bake in two batches Stand 3 cases in the basket with a little space between them and bake at 160°C for . A skewer pushed into the centre of a muffin should come out clean, apart from a smear of melted chocolate. Lift the cases out carefully and bake the other 3 in the same way.
- Cool Leave the muffins in their cases on a wire rack for before eating, as the chocolate chips are very hot straight from the basket.
Serving the muffins
Warm from the rack, they are good with a scoop of chocolate ice cream as an easy dessert, or on their own with a cup of tea. For a fruitier option with the same method, try air fryer banana muffins.
Common problems and fixes for Air Fryer Chocolate Muffins
- The muffins are dense and tough.
- The batter was overmixed. Stir the wet and dry ingredients together only until you cannot see dry flour, as in step 2, and leave a few lumps.
- The tops are done but the centres are raw.
- The heat was too high or the basket was opened early. Stay at 160°C, keep the drawer shut until the 15 minutes are up, and test with a skewer before you take them out. If it comes out with wet batter, give them another 2 minutes.
- Paper cases blow around in the basket.
- The airflow lifts light cases. Use silicone cases, or stand paper ones inside a silicone case so that they stay put.
Frequently asked questions about Air Fryer Chocolate Muffins
How long do you cook chocolate muffins in an air fryer?
Bake them for 15 minutes at 160°C, in batches of 3 in a standard basket. Test with a skewer, and add 2 minutes if it comes out with wet batter.
How do you store and freeze them?
Keep them in an airtight container at room temperature for up to 2 days. To freeze, wrap them individually and keep them for up to 3 months, then defrost at room temperature for about an hour.
Can you use something other than chocolate chips?
Yes. Use the same weight of chopped milk or dark chocolate, or swap in raisins, chopped nuts or white chocolate chips.
Can you bake all six at once?
Only if your basket is large enough to hold six cases with gaps between them, which usually means a 7 litre or bigger machine. Otherwise, bake in two batches so the air can circulate and the muffins cook evenly.
How did you like the recipe?
4.8 / 5 · 68 ratings
