If you are looking for a quick, easy breakfast recipe you'll love this one!
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
Table of Contents
🗝️ Key takeaways
- So quick and easy you can have muffins for breakfast any day of the week.
- Muffins are unbeatable for breakfast or a quick snack in the afternoon - and these are soft and lightly sweet with pops of melty chocolate chips. Who could resist?
- Using the air fryer leaves the oven open for other things during the busy holidays. During the summer it doesn't heat up the kitchen!
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 muffin 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!
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
- Try peanut butter chips, white chocolate chips, milk chocolate chips, or butterscotch chips.
- Use granulated sugar instead of brown sugar.
- Add ⅓ cup chopped pecans or walnuts.
- Replace chocolate chips with dried cranberries or raisins.
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- 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. Cool on wire rack.
- air fryer
- silicone muffin cups
🥫 How to store leftovers
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.
Put them back in the air fryer, at 320 degrees F for 2 to 3 minutes to warm them up.
I line my baking cup with paper cases 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.
💭 Things to know
- 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.
- Don't overload the air fryer basket. If your basket is smaller cooker fewer muffins at a time. How many you can cook at a time depends on the size of your air fryer.
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.
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!
📚 Related recipes
📞 The last word
Muffin recipes are some of my favorites. There's so many different kinds! Most can easily be adapted to the air fryer and you'll have light, fluffy muffins in no time.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Air Fryer Chocolate Chip MuffinsPrint Pin Recipe Save Recipe
- 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
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- 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.
Once the muffins are completely cooled off, store them in an air-tight container for 2 to 3 days or freeze for up to 3 months.
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 information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.