Air Fryer Muffins
Air fryer muffins bake in about 15 minutes, with no need to heat a full-size oven for a single tray. These basic vanilla muffins are made in silicone cups that fit a 4–6 qt basket, rise into a soft golden dome and are easy to dress up with berries or chocolate chips. The recipe makes 12 muffins in two batches of six.
- Temperature
- 320°F160 °C
- Total time
- 45min
- Prep time
- 10min
- Servings
- 12
- Per serving
- 190kcal
Why the air fryer works for muffins
A muffin needs a burst of heat early on so the baking powder lifts the batter into a dome, then gentler heat so the center sets before the crust darkens. An air fryer does this well. The small chamber heats quickly and the moving air browns the tops evenly, so air fryer muffins bake in roughly half the time of an oven tray. You also skip the long preheat of a full-size oven.
The one adjustment is temperature. A basket air fryer runs hotter at the surface than an oven, so muffins that bake at 350 °F in the oven are better at 320 °F here. This lower setting lets the middle finish without the tops getting dark. Because the basket is small, bake six muffins at a time and keep a little space between cups for the air to move.
How to make muffins in the air fryer
Tap a time to start a timer.
- Mix the dry ingredients Whisk the flour, sugar, baking powder and salt in a large bowl until no lumps remain.
- Add the wet ingredients In a second bowl, whisk the eggs, milk, oil and vanilla. Pour this into the dry mix and stir with a spatula just until combined. A few small lumps are fine, and overmixing makes tough muffins.
- Fill the cups Set 6 silicone muffin cups (standard size, about 2¾ inches wide) side by side on the counter and fill each one about two-thirds full with batter. Six cups fit a 5–6 qt basket. In a 4 qt air fryer, bake 4 at a time.
- Preheat and load Preheat the empty air fryer to 320 °F for . Do not preheat with empty cups inside, because they are light and can tip. Set the filled cups in the basket close together so they support each other.
- Bake Bake for at 320 °F. If you can smell the muffins before the timer ends, check them early. A toothpick pushed into the center should come out clean or with a few dry crumbs.
- Cool and repeat Let the muffins sit in the cups for , then move them to a wire rack. Bake the second batch the same way, with the same 320 °F setting.
Times and temperatures
| Air Fryer Muffins | Temperature | Time |
|---|---|---|
| Standard muffins, silicone cups6 per batch | 320 °F (160 °C) | 15 min |
| Mini muffinsUp to 12 per batch | 320 °F (160 °C) | 8–10 min |
| From a muffin mix | 320 °F (160 °C) | 12–15 min |
| Reheat a baked muffin | 300 °F (150 °C) | 2–3 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Fill the cups two-thirds full. Batter that reaches the rim spills over and bakes into a flat top, while a thin fill gives a short, dry muffin.
- Do not open the basket early. Wait at least 10 minutes before you check, because a blast of cool air can make the domes sink.
- Use the toothpick, not the clock. Every air fryer runs a little differently, and the toothpick is the most reliable doneness test.
What to serve with muffins
Warm muffins are made for a breakfast or brunch spread with fresh fruit and yogurt. They also go well with coffee as an afternoon snack. If you want a more filling plate, serve them with scrambled eggs or bacon, and add a pat of butter or a spoonful of jam.
Storing and reheating
Keep cooled muffins in a sealed container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them in a zip-top bag for up to 2 months and thaw them overnight. To reheat, warm each muffin in the air fryer at 300 °F for 2–3 minutes, or 4–5 minutes from frozen.
Variations
- Blueberry or banana: Fold in 1 cup of berries, or see the full recipes for blueberry muffins and banana muffins.
- Chocolate chip: Stir ½ cup of mini chocolate chips into the batter and keep the bake time the same.
- Streusel top: Mix 2 tbsp flour, 2 tbsp brown sugar and 1 tbsp cold butter into crumbs and sprinkle over the batter before baking.
- Greek yogurt: Swap the milk for plain Greek yogurt thinned with a splash of milk for a tangier, more tender crumb.
If it does not turn out right
- The tops are brown but the center is raw
- The air was too hot for the batter. Lower the temperature to 300 °F and add 2–3 minutes. Silicone cups also bake more slowly than paper, so go by the toothpick test.
- The muffins are flat or sunken
- Old baking powder or overmixed batter is the usual cause. Check that the baking powder is fresh, stir only until the flour disappears and fill the cups at least two-thirds full.
- The cups tip over or paper liners flutter
- Use heavy silicone cups, fill them with batter before they go in, and pack them close together. If you use paper liners, nest each one inside a silicone cup.
Questions and answers
How long do muffins take in the air fryer?
Plan on 14–16 minutes at 320 °F for standard-size muffins. Mini muffins need 8–10 minutes. The muffins are done when a toothpick comes out clean.
Can I make air fryer muffins from a mix?
Yes. Prepare the mix as the package says, fill silicone cups two-thirds full and bake at 320 °F for 12–15 minutes. Mixes are often a little sweeter, so they brown faster.
Do I need to use oil spray or a tray?
Not with silicone cups, because the muffins release easily. You do not need a muffin tray. The basket holds the cups, and the batter sets before it can spread.
Can I reheat a muffin in the air fryer?
Yes. Warm it at 300 °F for 2–3 minutes and it tastes freshly baked.
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