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Air Fryer Muffins

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Quick and adaptable muffins made in an air fryer, perfect for weekday breakfasts or last-minute snacks.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour (or almond flour for low-carb) Almond flour will make denser muffins and may benefit from an extra egg or binder.
  • 1/2 cup sweetener or sugar Adjust to taste.
  • 1 tsp baking powder Use fresh baking powder for better rise.
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup milk (or almond milk for low-carb)
  • 1/4 cup melted butter or neutral oil
  • 1 large egg For vegan, replace with a flax egg (1 tbsp ground flax + 3 tbsp water).
  • 1/2 tsp vanilla extract Optional.

Method
 

Preparation
  1. Preheat the air fryer to 160°C (320°F).
  2. In a medium bowl, whisk the flour, sweetener or sugar, baking powder, and salt until combined.
  3. In a separate bowl, whisk the milk, melted butter or oil, egg, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and fold gently with a spatula. Stir just until there are no large streaks of flour — don’t overmix.
  5. Line silicone or metal muffin cups that fit inside your air fryer basket. Lightly grease metal cups if they’re not nonstick.
  6. Fill each cup about 3/4 full with batter.
  7. Arrange the cups in the basket with a little space between them.
Cooking
  1. Air fry at 160°C (320°F) for 10–12 minutes. Start checking at 8 minutes for smaller tins.
  2. Let the muffins cool for a few minutes before removing from the cups.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 2gSodium: 150mgFiber: 1gSugar: 5g

Notes

For low-carb: use almond flour and unsweetened almond milk; reduce sweetener. For best results, use room-temperature ingredients and avoid overmixing.
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