Air fryer chocolate chip muffins are so easy and there's almost no clean up! They take just 25 minutes so you can have homemade muffins any day of the week.
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.
Notes
Storage 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. Tips 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.