Air Fryer Muffins: Light and Fluffy Cake Style

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Air Fryer Muffins: Light and Fluffy Cake Style

Table of Contents

These air fryer muffins are irresistibly light and fluffy, perfect for a quick snack or a sweet breakfast treat. With a tender crumb and a burst of flavor in every bite, they’re sure to become a household favorite. Plus, they’re quick to make, thanks to the convenience of the air fryer!

Ingredients

  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk (or plant-based alternative)
  • ⅓ cup vegetable oil (or melted butter)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional Mix-ins: Chocolate chips, berries, or nuts (about ½ cup)

Instructions

  1. Prepare the Air Fryer:

    • Preheat your air fryer to 330°F (165°C) for about 5 minutes.
    • Lightly grease silicone muffin cups or use paper liners suitable for air fryers.

  2. Mix the Dry Ingredients:

    • In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  3. Combine the Wet Ingredients:

    • In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well blended.

  4. Combine and Fold:

    • Pour the wet ingredients into the dry mixture. Gently fold until just combined.
    • If using mix-ins (chocolate chips, berries, or nuts), fold them in now. Don’t overmix.

  5. Fill the Muffin Cups:

    • Spoon the batter evenly into the prepared muffin cups, filling them about ¾ full.

  6. Air Fry the Muffins:

    • Place the muffin cups in the air fryer basket, ensuring they don’t touch each other.
    • Cook at 330°F (165°C) for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
    • Allow them to cool in the cups for a few minutes before transferring to a wire rack.
See also  CRUMPET PIZZA IN AIR FRYER

Notes and Tips

  • Batter Consistency: The batter should be thick but spoonable. If it seems too thick, add a splash more milk.
  • Avoid Overmixing: Overmixing can make the muffins dense. Mix just until combined for the best fluffy texture.
  • Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
  • Reheating: To refresh the muffins, reheat them in the air fryer at 300°F (150°C) for 2-3 minutes.

Servings

This recipe makes about 6 medium-sized muffins.

Nutritional Information (Per Muffin)

  • Calories: ~180
  • Carbohydrates: 25g
  • Protein: 3g
  • Fat: 7g
  • Fiber: 1g
  • Sugar: 10g

Benefits

  • Quick Cooking Time: Air frying reduces baking time significantly compared to a traditional oven.
  • Light and Fluffy Texture: Perfect for a quick breakfast or snack without feeling too heavy.
  • Customizable: Easily adaptable with different mix-ins like fruits, nuts, or chocolate chips.

Q&A

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. To maintain fluffiness, try using half whole wheat and half all-purpose flour.

2. Can I make this recipe vegan?
Absolutely! Substitute the milk with any plant-based alternative and the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

3. Why did my muffins turn out dense?
Overmixing the batter can result in dense muffins. Mix just until the dry ingredients are moistened.

4. Can I double the recipe?
Yes, but air fry in batches to avoid overcrowding the basket, ensuring even cooking.

Enjoy your light and fluffy air fryer muffins! Perfect with a cup of coffee or tea. If you try them, let me know how they turned out or if you made any fun variations!

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