Chocolate Muffins in the Air Fryer
Chocolate muffins in air fryer baskets bake in about 15 minutes at 160 °C, which is faster than a full oven batch and uses much less energy. Cocoa gives the crumb a deep flavour, and dark chocolate chips melt into pockets in the middle. This recipe makes six muffins from basic store-cupboard ingredients.
- Temperature
- 160°C
- Total time
- 35min
- Prep
- 10min
- Servings
- 6
- Per serving
- 285kcal
Why the air fryer works for chocolate muffins
Chocolate muffins in air fryer baskets are a quick way to bake a small batch. The compact space heats within a couple of minutes, and the circulating air gives the tops a slightly crisp edge while the middle stays soft and almost brownie-like. Six muffins are made in one go, which suits a family or a few people.
Cocoa batters brown quickly, so it can be hard to tell when they are done by colour alone. Dark muffins look cooked before the centre has set, which is why the skewer test matters more here than in a pale vanilla muffin. A temperature of 160 °C keeps the outsides from burning before the middle catches up.
How to make chocolate muffins in the air fryer
Tap a time to start a timer.
- Mix the dry ingredients Sift the flour and cocoa into a large bowl to remove lumps, then stir in the sugar, salt and two-thirds of the chocolate chips.
- Mix the wet ingredients Whisk the egg, milk, oil and vanilla in a jug until smooth.
- Combine Pour the wet mixture into the dry and fold with a spatula until just combined. The batter should be thick and a little lumpy. Stop as soon as no dry flour is visible.
- Fill the cases Spoon the batter into 6 silicone muffin cases, filling them two-thirds full. Press the remaining chips onto the tops and stand the cases in the basket with a little space between each.
- Bake Preheat the air fryer to 160 °C for , then bake for . A skewer in the centre should come out clean or with a few melted crumbs. Cool in the cases for so the crumb sets.
Cooking times and temperatures
| Chocolate Muffins | Temperature | Time |
|---|---|---|
| Chocolate muffinsCases two-thirds full | 160 °C | 15 min |
| Mini chocolate muffins | 160 °C | 9–10 min |
| Chocolate chip muffinsNo cocoa, 150 g flour | 160 °C | 14 min |
| Eggless chocolate muffins60 g yoghurt instead of egg | 160 °C | 15 min |
| Chocolate courgette muffinsAdd 100 g squeezed courgette | 160 °C | 16–18 min |
| Reheat a muffin | 150 °C | 2–3 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Baking paper and foil in an air fryer
Tips
- Sift the cocoa. It clumps easily, and one dry lump in the middle of a muffin is unpleasant. A sieve takes ten seconds.
- Use good chips. Dark chocolate chips hold their shape in the heat better than milk chocolate chips, which melt into the batter.
- Rest before eating. The crumb finishes setting as it cools, and the chips stay molten for a few minutes after baking.
Serving
Serve the muffins warm with vanilla ice cream for a quick pudding, or with a cup of tea in the afternoon. For breakfast, they pair well with sliced banana and a spoonful of yoghurt. If you like a plain base, see the muffins page, or try the banana muffins and the blueberry muffins. For a bigger chocolate bake, see the brownies.
Storing and reheating
The muffins keep for 3 days in an airtight tin and 3 months in the freezer. To reheat chocolate muffins in the air fryer, set it to 150 °C and warm one for 2–3 minutes (4–5 minutes from frozen) until hot in the middle, and the chocolate softens again.
Variations
- Double chocolate: Replace the dark chocolate chips with a mix of dark and white chips for a sweeter muffin.
- Chocolate orange: Add the zest of 1 orange to the dry mixture for a familiar festive flavour.
- Courgette: Stir in 100 g finely grated courgette, squeezed dry in a clean tea towel, for a very moist crumb.
Troubleshooting
- The muffins are dry and crumbly
- They have been in for too long or the cocoa was packed too heavily. Check at 13 minutes, measure the cocoa level and take them out as soon as a skewer comes out clean.
- The chocolate chips sank
- Toss the chips in a teaspoon of the flour before adding them, and keep some for pressing on top, where they melt and stay visible.
- The tops are cracked and burnt
- The temperature was too high or the cases were too full. Stay at 160 °C, fill only two-thirds and tuck foil snugly over the tops after 10 minutes.
Frequently asked questions
How long do chocolate muffins take in the air fryer?
About 15 minutes at 160 °C for standard muffins and 9–10 minutes for mini ones. Test with a skewer, as chocolate batters look cooked before the middle is set.
Can I make chocolate muffins in the air fryer without eggs?
Yes. Use 60 g plain yoghurt in place of the egg and add ½ tsp baking powder. The muffins will be denser but still rich and moist.
Can I make chocolate chip muffins in the air fryer?
Yes. Leave out the cocoa, use 150 g self-raising flour and fold in 75 g chocolate chips. They bake in 14 minutes at 160 °C.
Can I make healthier chocolate muffins in the air fryer?
You can swap half of the sugar for mashed banana or grated courgette, and use semi-skimmed milk. Check for doneness, as they may need 1–2 more minutes.
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