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    Home » Muffins

    Air Fryer Chocolate Chip Muffins

    Published: Nov 6, 2022 · Modified: Nov 29, 2022

    Air fryer chocolate chip muffins are so easy and there's almost no clean up! They take just 25 minutes so you can have homemade muffins any day of the week.
    Jump to Recipe
    Total Time 22 minutes

    If you are looking for a quick breakfast recipe you'll love this one!

    A finished muffin with the muffin paper pulled back showing the moist texture.
    Jump to:
    • ❤️ Why I love this recipe
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥫 Storage
    • 🧑🏻‍🍳 Baker's notes
    • ✨ FAQs
    • 🫶 We recommend
    • Air Fryer Chocolate Chip Muffins

    ❤️ Why I love this recipe

    • So quick and easy.
    • It leaves the oven open for other things during the busy holidays. During the summer it doesn't heat up the kitchen!
    • That perfect golden crust and tender crumb is irresistible.

    Y'all. I love a warm muffin in the morning with my coffee but who has that kind of time?

    When I use the air fryer I do! I can throw the batter together (I mix the dry ingredients together the night before to keep it easy) and drop it in the air fryer before I take my shower.

    When I'm done so are the muffins!

    🧾 Ingredients

    This is an "at a glance" list of ingredients. You'll find the list and the measurements in the printable recipe card below.

    Ingredients for chocolate chip muffins.

    🔪 Instructions

    Step by step images showing how to make chocolate chip muffins.
    1. Mix the butter, light brown sugar, egg, and vanilla extract. Add the dry ingredients alternately with the milk.
    2. Blend until combined.
    3. Add the batter to the prepared muffin cups.
    4. Place in air fryer without crowding and bake as directed below.

    🥫 Storage

    Once the muffins are completely cooled off, store them in an air-tight container for 2 to 3 days at room temperature. They can also be stored in the fridge for up to 5 days.

    These do freeze well. Put them in a freezer-safe container with waxed paper or parchment between the layers and freeze for up to 3 months.

    To reheat:

    Put them back in the air fryer, at 320 degrees F for 2 to 3 minutes to warm them up.

    🧑🏻‍🍳 Baker's notes

    ⭐ Expert Tip: I line my baking cup with paper cupcake liner for ease of cleaning, storing, and serving. You can put the batter directly into the silicone cup, I would suggest oiling them or using a baking spray.

    • You can use a hand mixer, but honestly I prefer using a whisk or Danish Dough whisk. It is easy and I am sure I won’t over-mix my batter.
    • You can substitute the light brown sugar with granulated sugar or raw (cane) sugar.
    • I used whole milk but you can use 2%. Don't use low-fat or non-fat because the muffins will be dry.
    • You can use different types of chocolate chips, mini chocolate chips, peanut butter, mint, etc.
    • I like to add my chocolate chips in with the dry ingredients. They will cook more evenly in the batter.
    Chocolate chip muffins in an air fryer basket.

    💡Great Idea: Put paper liners in a muffin pan then freeze without baking. Remove from the pan and place in an airtight container. Freeze for up to a month. To bake place the liners in the silicone cups and follow the instructions below but add 3 to 5 minutes to total baking time.

    ✨ FAQs

    Can you use paper muffin cups in an air fryer?

    Yes but they must be placed in silicone cups or they won't hold their shape and it will be a mess. I suggest paper muffin liners inside the silicone cups for easy clean-up.

    Can I use self rising flour for this chocolate chip muffin recipe?

    Yes you can, although I don't think it works as well. Just use the self rising flour and leave out the baking powder. Be sure to use unsalted butter!

    🫶 We recommend

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    These are the tools and products I use in this recipe.

    • Air Fryer: Cosori 5.8 QT
    • Baking Cup: OXO Good Grips Silicone Baking Cups (I have tried many and these are by far my favorite.)
    • Cookie scoop: OXO Good Grips medium (1 ½ tablespoon) cookie scoop
    • Danish Dough Whisk (Danish Dough Hook)

    Looking for more? Give these copycat Cracker Barrel corn muffins a try!

    If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

    Overhead view of the muffins in an air fryer.

    Air Fryer Chocolate Chip Muffins

    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Total Time: 22 minutes
    Servings: 8
    Calories: 170kcal
    Author: marye
    Air fryer chocolate chip muffins are so easy and there's almost no clean up! They take just 25 minutes so you can have homemade muffins any day of the week.
    Print Recipe Pin Recipe
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    Equipment

    • air fryer
    • silicon baking cups
    • cookie scoop

    Ingredients

    • 3 tablespoons butter softened
    • ¼ cup light brown sugar packed
    • 1 egg
    • 1 teaspoon vanilla extract
    • ⅔ cup all-purpose flour
    • 1 teaspoon baking powder
    • ½ cup semi-sweet chocolate chips
    • ⅓ cup milk

    I earn a commission from Instacart from qualifying purchases.

    Instructions

    • Place a paper cupcake liner into the silicone baking cup. Set aside.
    • In a large mixing bowl, mix the butter, light brown sugar, egg, and vanilla extract.
    • Mix until combined. Set aside.
    • In a medium size mixing bowl combine the all-purpose flour, baking powder, and chocolate chips.
    • Mix well.
    • Add the dry ingredient alternating with the milk to the wet ingredients.
    • Mix until all combined. Be careful not to over-mix.
    • Fill silicone cupcake mold (baking cup) ⅔ full. Place in the basket of the air fryer but don't crowd.
    • Air Fry on manual setting at 320 degrees F for 12-13 minutes. They are done cooking when inserting a toothpick in the middle comes out clean.
    • Cool off for a few minutes before taking them out of the silicone baking cup.
    • Place on a cooling rack, and cool completely.
    • Serve and Enjoy!

    Notes

    Storage
    Once the muffins are completely cooled off, store them in an air-tight container for 2 to 3 days or in the fridge for up to 5 days.
    You can put them back in the air fryer, at 320 degrees F for 2 to 3 minutes to warm them up.
    Tips
    • You can substitute the light brown sugar with granulated sugar or raw (cane) sugar.
      I used 2% but you can use whole milk.
    • You can use different types of chocolate chips, mini chocolate chips, peanut butter, mint,...
      I like to add my chocolate chips in with the dry ingredients. They will cook more evenly in the batter.
    • I line my baking cup with paper cupcake liner for ease of cleaning, storing, and serving. You can put the batter directly into the silicone cup, I would suggest oiling them or using a baking spray.

    Nutrition

    Calories: 170kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 94mg | Potassium: 90mg | Fiber: 2g | Sugar: 12g | Vitamin A: 154IU | Vitamin C: 0.001mg | Calcium: 63mg | Iron: 1mg

    More Muffins

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      Triple Chocolate Muffins
    • Closeup of corn muffins in a muffin tin.
      Copycat Cracker Barrel Corn Muffins

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    Hey Y'all! I'm Marye!

    You may know me from my other blog, Restless Chipotle. I'm a NYTimes best selling author, I've written over 10 cookbooks, published numerous articles in magazines, AND created recipes for some of your favorite brands. Baking bread is one of my favorite things to do!

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