If you are looking for a quick breakfast recipe you'll love this one!
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❤️ 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!
You can use your air fryer for these soft dinner rolls, too! Try it!
🧾 Ingredients
This is an "at a glance" list of ingredients. You'll find the list and the measurements in the printable recipe card below.
🔪 Instructions
- Mix the butter, light brown sugar, egg, and vanilla extract. Add the dry ingredients alternately with the milk.
- Blend until combined.
- Add the batter to the prepared muffin cups.
- 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.
💡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
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.
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
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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! ⭐️⭐️⭐️⭐️⭐️
Air Fryer Chocolate Chip Muffins
Author: Marye Audet-White
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
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
- 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.
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