Muffins in the Air Fryer
Air fryer muffins are ideal when you want a few fresh ones rather than a whole tray, and you do not want to heat a full-size oven. This basic vanilla batter bakes at 160 °C in about 14 minutes, rises with a soft golden top and works as a base for every flavour. It also includes the savoury egg muffin method, which people search for just as often.
- Temperature
- 160°C
- Total time
- 34min
- Prep
- 10min
- Servings
- 6
- Per serving
- 235kcal
Why the air fryer works for muffins
Making air fryer muffins suits small households and quick bakes. A basket holds six muffins, the machine is hot in a couple of minutes, and the moving air bakes the batter quickly, so a batch is ready in under half an hour from the first spoonful of flour. There is no need to wait for a full oven to warm up.
There is one thing to know: the fan is strong, so the tops can set before the middles have risen. That is why muffins in air fryer baskets need a slightly lower temperature than an oven recipe, silicone cases that stay put and batter that is not overfilled. Get those three right and the result is as soft as an oven muffin.
How to make muffins in the air fryer
Tap a time to start a timer.
- Prepare the cases Stand 6 silicone muffin cases in the air fryer basket without touching each other. Lightweight paper cases can blow about in the fan, so either use silicone or double up two paper cases and weigh them down with the batter.
- Mix the batter Whisk the egg, milk, oil and vanilla in a jug. In a large bowl stir together the flour, sugar and salt, then pour in the wet mixture and fold just until no dry flour is left. Lumps are fine – overmixing makes muffins tough.
- Fill the cases Spoon the batter into the cases until they are about two-thirds full. This leaves room to rise without the tops catching on the heating element.
- Bake Preheat the air fryer to 160 °C for , then bake for . If the tops brown too fast after , tuck a small piece of foil snugly over the tops (loose foil can blow into the heating element).
- Test and cool Push a skewer into the middle of a muffin. It should come out clean. If not, give them 2 more minutes. Cool in the cases on a wire rack for .
Cooking times and temperatures
| Muffins | Temperature | Time |
|---|---|---|
| Basic muffinsCases two-thirds full | 160 °C | 14 min |
| Mini muffins | 160 °C | 8–9 min |
| Egg muffins (savoury)Ham, cheese, spring onion (not vegetarian) | 180 °C | 8–10 min |
| Muffins from a mixFollow the pack, drop 20 °C | 160 °C | 12–15 min |
| Reheat a cold muffin | 150 °C | 2–3 min |
| Toast an English muffinSplit, cut sides up | 180 °C | 3–4 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
- Use silicone cases. They are sturdy, reusable and keep their shape in the fan. If you only have paper cases, stand them in a small ramekin or double them up.
- Do not overfill. Two-thirds full is enough. Fuller cases rise into a mushroom top that browns too fast.
- Bake in one layer. Leave a small gap between cases so the hot air reaches the sides. If your basket is smaller than 4 litres, bake in two batches.
Serving
Serve the muffins warm with butter or jam for breakfast, or pack them in a lunchbox. Once you have the basic method, try the flavoured pages: banana muffins for overripe fruit, blueberry muffins for a fruity bake and chocolate muffins for a richer treat. For a savoury brunch, serve egg muffins with a side of bacon. More ideas are in the breakfast section.
Storing and reheating
Cooled muffins keep for 2 days in an airtight tin, or up to 3 months in the freezer. To reheat air fryer muffins, put one in the basket at 150 °C for 2–3 minutes (4–5 minutes from frozen) until warm. Egg muffins must be reheated until steaming hot all the way through, around 75 °C.
Variations
- Egg muffins: Whisk 4 eggs with 2 tbsp milk, add 50 g chopped ham, 40 g grated cheddar and a chopped spring onion, pour into greased silicone cases and cook at 180 °C for 8–10 minutes (not vegetarian).
- Cinnamon topping: Mix 1 tbsp caster sugar with ½ tsp cinnamon and sprinkle over the batter before baking.
- Jam centre: Add a teaspoon of jam to the middle of each case, then cover with batter for a surprise filling.
Troubleshooting
- The muffins are pale on top and dense inside
- The batter was overmixed or the air fryer was not preheated. Fold the mixture gently until just combined and always preheat for 3 minutes before baking.
- The tops are dark but the middle is raw
- The temperature is too high for a small basket. Stay at 160 °C, fill the cases only two-thirds full and tuck foil snugly over the tops if they colour early.
- The cases tip over or fly up
- Use silicone cases, or place paper cases inside a muffin tin or ramekin that fits the basket so the fan cannot move them.
Frequently asked questions
How long do muffins take in an air fryer?
Standard muffins take about 14 minutes at 160 °C. Mini muffins need 8–9 minutes. Start checking with a skewer 2 minutes early, as every air fryer runs slightly differently.
What temperature should I bake muffins at in the air fryer?
Use 160 °C, which is about 20 °C lower than an oven recipe. The fan moves the heat quickly, so a lower setting stops the tops setting before the middles have risen.
Can I make muffins in an air fryer without eggs?
Yes. Replace the egg with 60 g plain yoghurt and add an extra ½ tsp baking powder. The muffins come out slightly denser but stay moist.
How do you make air fryer egg muffins?
Whisk 4 eggs with a splash of milk, add chopped ham, cheese and spring onions, and pour into greased silicone cases. Cook at 180 °C for 8–10 minutes until fully set.
How long does it take to toast an English muffin in the air fryer?
Split it, then toast at 180 °C for 3–4 minutes, cut sides up. Check at 3 minutes for the golden colour you like.
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