Air Fryer Chocolate Muffins
Moist chocolate muffins with melted chocolate chunks, baked crisp on top in the air fryer. A quick dessert or cake-like snack, ready in under half an hour.
Equipment
- 1 Air fryer
- 1 Stor røreskål
- 1 Whisk
- 12 Muffinforme Silicone or paper cases
- 1 Toothpick For testing doneness
Ingredients
Dry ingredients
- 200 g plain flour
- 50 g cocoa powder Unsweetened
- 180 g cane sugar
- 1.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
0.5 tsp salt- 1 tsp vanilla sugar
Wet ingredients
- 2 pcs eggs Room temperature
- 200 ml buttermilk
- 100 ml neutral oil E.g. sunflower oil
Add-ins
- 100 g dark chocolate Chopped into coarse chunks
Instructions
Preparation
- Preheat the air fryer to 160 °C fan.
- Sift 200 g plain flour, 50 g cocoa powder, 1.5 tsp baking powder, 0.5 tsp bicarbonate of soda and 0.5 tsp salt together in a large mixing bowl. Stir in 180 g cane sugar and 1 tsp vanilla sugar.
- Whisk 2 pcs eggs, 200 ml buttermilk and 100 ml neutral oil together in a separate bowl until the mixture is smooth.
- Pour the wet mixture into the dry, and gently stir together into a smooth batter. Stop as soon as the flour is incorporated — overworked batter makes chewy muffins.
- Fold the chocolate chunks from 100 g dark chocolate into the batter, and fill the muffin cases two-thirds full.
Cooking in the air fryer
- Place the muffin cases in the air fryer — typically 4-6 at a time depending on the size of your basket. Leave space between them so the air can circulate.
- Bake at 160 °C fan for 12-14 minutes. Check with a toothpick in the centre — it should come out clean with a few moist crumbs.
- Let the muffins cool on a wire rack for 5-10 minutes before serving.
Notes
Tips for the perfect result:
Stir the batter as briefly as possible when the wet and dry mixtures come together — overworked batter makes heavy, chewy muffins. Keep an eye on them from the 11-minute mark, as air fryers vary in strength. Variation:
Swap the dark chocolate for white chocolate, add a handful of raspberries, or stir a couple of tablespoons of hazelnut spread into the batter for extra depth. Serving:
Serve warm with a dusting of icing sugar, a scoop of vanilla ice cream, or fresh berries for dessert. Portion size:
The recipe makes about 12 muffins, equal to 3 muffins per serving. If your air fryer is smaller, you can bake them in two batches.
Stir the batter as briefly as possible when the wet and dry mixtures come together — overworked batter makes heavy, chewy muffins. Keep an eye on them from the 11-minute mark, as air fryers vary in strength. Variation:
Swap the dark chocolate for white chocolate, add a handful of raspberries, or stir a couple of tablespoons of hazelnut spread into the batter for extra depth. Serving:
Serve warm with a dusting of icing sugar, a scoop of vanilla ice cream, or fresh berries for dessert. Portion size:
The recipe makes about 12 muffins, equal to 3 muffins per serving. If your air fryer is smaller, you can bake them in two batches.
Nutrition
Calories: 720kcalCarbohydrates: 95gProtein: 11gFat: 34gSaturated fat: 11gPolyunsaturated fat: 8gMonounsaturated fat: 13gCholesterol: 95mgSodium: 380mgPotassium: 310mgFiber: 5gSugar: 55gVitamin A: 200IUCalcium: 110mgIron: 4mgNet carbohydrates: 90g
