What is the best temperature to bake muffins in the air fryer?

After testing a few different temperatures, I prefer to bake muffins at 300F. This is high enough to ensure the muffins rise quickly and bake on the inside without browning too much on top.

How long does it take to bake muffins in the air fryer?

It takes about 14-16 minutes. They're done when a toothpick inserted into the middle comes out clean. The exact timing will also depend on the brand, model and size of your air fryer.

Can you use silicone muffin cups in the air fryer?

Yes! If your silicone muffin molds are oven safe, you can use them in the air fryer. Just check to make sure how heat resistant they are. My silicone cups are heat resistant to 446F.

Can you use paper muffin cups in the air fryer?

I haven't tried this, and I would caution against it. Paper liners just aren't sturdy enough to hold the muffin batter for this recipe.

Can you use a metal muffin pan in the air fryer?

I haven't test this, but if you have one that fits your air fryer, you can definitely try it. Just keep in mind that you may need to adjust the air frying time for the muffins.

Can these muffins be made in the oven?

Absolutely! Divide the batter into a 12-cavity greased muffin pan. Bake on 425F for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean.

Air Fryer Muffins

Name: Air Fryer Muffins
Prep time: 1 h 10 min
Cook time: 16 min
Total time: 1 h 26 min
Cuisine: American
Ingredients: 1 cup large flake rolled oats; 1 cup unsweetened almond milk; 1/4 cup extra virgin olive oil; 1 large egg; 1 teaspoon vanilla extract; 1 cup whole wheat flour, spooned and levelled; 1/3 cup coconut sugar; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1/2 cup dairy-free chocolate chips; 2 tablespoons turbinado sugar

Description

Air Fryer Muffins are soft and tender and easy to make with rolled oats, chocolate chips and the most irresistible crispy sugar topping!

Ingredients

1 cup large flake rolled oats
1 cup unsweetened almond milk
1/4 cup extra virgin olive oil
1 large egg
1 teaspoon vanilla extract
1 cup whole wheat flour, spooned and levelled
1/3 cup coconut sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup dairy-free chocolate chips
2 tablespoons turbinado sugar

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Instructions

Place the oats and almond milk in a bowl and let soak for 30-60 minutes, or until the milk is absorbed and the oats have softened.
Add the oat mixture to a large bowl and whisk in the oil, egg and vanilla.
In a small bowl, whisk together the flour, sugar, baking powder and salt.
Add the dry ingredients to the wet mixture and stir until just combined. Don’t over mix.
Fold in the chocolate chips.
Divide the batter into 9 silicone muffin cups, filling them to the top.
Sprinkle some turbinado sugar on top of each muffin and poke a few additional chocolate chips into the tops (optional).
Place the cups in the air fryer basket and air fry on 300F for 14-16 minutes, or until a toothpick inserted into the muffins comes out clean.
Remove the basket from the air fryer and let the muffins rest in the basket for 10 minutes, or until cool enough to handle. Remove from the silicone cups and let the muffins fully cool on a wire rack.

Notes

I have a Cosori 5.8 quart air fryer, which holds 9 muffin cups perfectly. If you have a smaller air fryer, you may need to bake the muffins in batches.
As air fryers differ, you may need to adjust the temperature and air frying time slightly for your brand or model.
My silicone muffin cups are 2.75 inches in diameter and a little over 1.25 inches high. If your cups are larger, you will need to air fry the muffins a little longer.
To get domed muffin tops, fill the silicone muffin cups to the top.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.