How to Make Air Fryer Muffins

Baked muffins in paper liners on a white serving plate

5 from 15 votes

Air Fryer Muffins are the perfect breakfast treat. They are easy and quick to make and super delicious. You can use this recipe as a basic vanilla muffin recipe and add any add-ins like chocolate chips, blueberries, or bananas.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Servings: muffins

Calories: 192kcal

Author: Sabine

Ingredients

Basic Vanilla Muffins

1 cup all-purpose flour, spooned and leveled
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
2 tablespoon unsalted butter, melted
2 tablespoon mild vegetable or canola oil
1 large egg
⅓ cup buttermilk
¼ cup sour cream
1 teaspoon vanilla extract
½ cup sugar

Optional variation: Banana Muffins

replace sour cream with mashed bananas 1:1
1 large banana, chopped

Optional variation: Chocolate Chip Muffins

½ cup semi-sweet chocolate chips
2 tablespoon coarse sugar for topping

Optional variation: Blueberry Muffins

½ cup blueberries, fresh or thawed
streusel topping*

US Customary - Metric

Instructions

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**.

Video

Notes

* I love using the streusel topping from my blueberry muffins recipe, but any streusel topping works well.

** Depending on the add-in you may want to store them in the fridge and shelf life could be reduced to only 2 days (when you add fresh fruits for example).

Nutrition