Air Fryer Muffins Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">180g all-purpose flour</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">80ml vegetable oil</li><li class="ingredients-single-item">120ml milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">100g mix-ins of choice (blueberries, chocolate chips, or diced apples)</li><li class="ingredients-single-item">1 tbsp coarse sugar for topping (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">Silicone muffin cups or metal muffin tin that fits in your air fryer</li><li class="equipment-single-item">Paper muffin liners</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This thorough mixing ensures the leavening agent is evenly distributed for a consistent rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk together the egg, vegetable oil, milk, and vanilla extract until completely incorporated. The oil (rather than butter) creates an exceptionally moist muffin that stays tender even after cooling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined - about 10-12 strokes. The batter should look slightly lumpy; overmixing develops gluten which results in tough muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gently fold in your mix-ins of choice, taking care not to crush berries or overmix the batter. This folding motion preserves the air bubbles that contribute to the muffin's light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line your silicone muffin cups or metal muffin tin with paper liners. Fill each cup about ¾ full with batter. This allows room for rising while ensuring a nicely domed top.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>If using the coarse sugar topping, sprinkle it evenly over each muffin. This creates a delightful crackly, sweet crust as the muffins bake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your air fryer to 160°C for 2 minutes. Place the muffin cups in the air fryer basket, being careful not to overcrowd them. Depending on your air fryer size, you may need to work in batches.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake the muffins at 160°C for 10-12 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. The tops should be golden brown and spring back slightly when touched.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully remove the muffins from the air fryer and allow them to cool in the cups for 5 minutes. This resting period allows the structure to set, making them easier to remove.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the muffins to a wire rack to cool completely. Though they're delicious warm, allowing them to cool properly prevents them from becoming gummy when bitten into. Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.</li></ol>