Air Fryer Muffins Recipes

AIR FRYER MORNING GLORY MUFFINS

Steps:

• In a large bowl combine the flour, baking powder salt, cinnamon, nutmeg, and ginger.
• Make a hole in the center and add the applesauce, yogurt, honey, vanilla extract and egg. Mix into the dry ingredients until just combined, being careful not to over mix.
• Fold in the carrots, apples, raisins and half of the pecans. The batter will be very thick.
• Scoop into silicone muffin cups filling nearly to the top. Sprinkle with remaining pecans.
• Transfer to the air fryer and cook at 350°F (177°C) for 12 minutes. Insert a toothpick into the center to check for doneness, adding 1 minute at a time until cooked through if necessary. They may need up to 15 minutes.
• Let cool for 5 minutes before serving.

AIR FRYER BLUEBERRY MUFFINS

Steps:

• Preheat the air fryer to 340 degrees F (170 degrees C) for 5 minutes.
• Combine flour, sugar, and cinnamon in a bowl. Add milk, melted butter, egg, and vanilla extract. Blend until well combined. Fold in blueberries. Add mixture to silicone cupcake liners using a small scoop, filling each 3/4 way full. Place carefully into the air fryer basket.
• Air fry muffins for 14 minutes.

HOW TO MAKE AIR FRYER MUFFINS

Steps:

• Line about 8 silicone muffin cups with paper liners and set aside.
• Preheat the air fryer to 400°F (204°C).
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
• In another large mixing bowl, whisk together the butter and oil until combined. Then whisk in the egg to combine. Add the buttermilk, sour cream, and vanilla and stir to combine. Whisk in the sugar until well combined for about 1 minute. Add the flour mixture and whisk just to combine. Fold in the banana chunks, chocolate chips, or blueberries, if you like.
• Spoon the batter into the prepared silicone cups until almost full. Top with coarse sugar or streusel topping if desired.
• Bake at 400°F (204°C) for 4 minutes. Then, leaving the air fryer basket closed, lower the heat to 325°F (163°C) and bake for another 11 to 13 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove from the oven and let cool in the silicone cups for 5 minutes. Then transfer to a wire rack and let cool completely before serving. Store in an airtight container at room temperature for up to 4 days**.