Air Fryer Muffins
Air fryer muffins are soft chocolate chip muffins baked in silicone cases in the basket, with no need to heat the oven. A simple batter of flour, caster sugar, egg, milk and oil is spooned into cases and baked at 160°C for 15 minutes. The recipe makes 10, cooked in two batches of five in a standard 4.5–6 litre air fryer.
- Total
- 58 min
- Prep
- 10 min
- Cook
- 33 min
- Serves
- 10
- Per 1 muffin
- 295kcal
Common mistakes with air fryer muffins
The most common problems are sunken middles and dark tops. Keep the batter lumpy, fill the cases only two-thirds, and leave the basket closed for the first 12 minutes. If your air fryer runs hot, lower the temperature rather than cutting the time.
You can swap the chocolate chips for the same weight of blueberries, but toss them in a spoon of flour first so they do not sink.
How to make air fryer muffins
Tap a time to start a timer.
- Preheat Heat the air fryer to 160°C for . Arrange the silicone cases in a single layer in the basket, or on a small tray that fits it, leaving a little space between them.
- Mix the dry ingredients Stir the flour, sugar, baking powder and salt together in a large bowl and make a well in the middle.
- Mix the wet ingredients Whisk the egg, milk, oil and vanilla in a jug. Pour into the dry ingredients and stir gently until just combined. A few lumps are fine; overmixing makes the muffins tough.
- Add the chocolate Fold in the chocolate chips. Spoon the batter into 5 cases, filling each two-thirds full (about 75g of batter). Cover the bowl and keep the rest of the batter for the second batch.
- Bake the first batch Bake at 160°C for , until risen and golden and a skewer inserted in the middle comes out clean. Lift the cases out carefully and leave them on a wire rack.
- Bake the second batch Fill 5 more cases with the remaining batter and bake in the same way for . Cool the muffins on the rack for before eating.
Variations
For a different flavour, try air fryer banana muffins, or the double-chocolate air fryer chocolate muffins. They are best on the day they are baked, still slightly warm, with a cup of tea.
Common problems and fixes for Air Fryer Muffins
- The muffins have sunk in the middle.
- Opening the basket too early lets the heat drop before the batter has set. Do not open the drawer until 12 minutes, and do not overmix the batter.
- The tops are dark but the middle is raw.
- The temperature is too high for your model. Bake at 150°C for 17–18 minutes instead, or cover the tops loosely with foil for the last few minutes.
- The cases tip over or blow around in the basket.
- Light paper cases can lift in the air flow. Use silicone cases, which hold their shape, and weigh them down with batter before they go in.
Frequently asked questions about Air Fryer Muffins
How long do air fryer muffins take to cook?
Each batch takes 15 minutes at 160°C, plus about 3 minutes of preheating. They are done when a skewer comes out clean.
Can I bake all the muffins at once?
Only if your basket is large enough to hold all 10 in a single layer with space between them. In most 4.5–6 litre air fryers, bake 5 at a time.
Can I bake these in the oven?
Yes. Use a 12-hole muffin tin at 200°C (180°C fan), gas 6, for 20–25 minutes.
How do I store them?
Keep cooled muffins in an airtight tin for up to 3 days, or freeze for up to 3 months.
How did you like the recipe?
4.7 / 5 · 40 ratings
