These Air Fryer Chocolate Muffins are so easy to make! Full of chocolate flavor and made completely from scratch. They're perfect to have on hand for breakfast or for a quick snack!
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Check out my Orange Cranberry Muffins and my Cake Mix Pumpkin Muffins for more delicious muffin recipes!
Once you try these air fryer chocolate muffins you'll never want to go back to baking muffins in the oven again! The air fryer produces a moister and lighter muffin. You can bake these muffins for breakfast, as a snack or even as a dessert.
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They taste amazing with melty chocolate chips!
Why You’ll Love This Recipe
- These simple muffins are the perfect choice for busy mornings.
- Perfect for brunch or weekend breakfast.
- Muffins turn out great in the air fryer!
- The muffins are so soft, fluffy and delicious.
- These air fryer double chocolate muffins will be your new favorite.
Ingredients You’ll Need
- All-Purpose Flour: Provides the structure in baked goods.
- Granulated Sugar: Contributes to sweetness and helps create flavor.
- Unsweetened Cocoa Powder: Adds the chocolate flavor.
- Baking Soda: Leavening agent that helps batter to rise when baked.
- Baking Powder: Also helps batter to rise.
- Milk: Whole milk or 2% is best.
- Eggs: Creates structure and stability within a batter, as well as moisture.
- Vanilla Extract: Enhances all the other flavors in the recipe.
- Butter: Helps to create a light and tender texture.
- Chocolate Chips: Adds more delicious chocolate flavor.
Step-By-Step Instructions
Step 1: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and baking powder.
Step 2: Mix in the milk, eggs, vanilla extract and butter. Combine all the ingredients well, then fold in the chocolate chips.
Step 3: Spoon the batter into the muffin liners, filling each muffin cup about ⅔ full.
Step 4: Turn the air fryer on the 350 °F, and cook for 12-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Recipe Tips
- Use room temperature ingredients. Make sure all the ingredients are at room temperature before starting the recipe. This will help the ingredients blend together easily and create a smooth batter.
- Do not overmix the batter. Overmixing the batter can make the muffins tough and dense. Mix the ingredients until just combined, and do not overwork the batter.
- Let the muffins cool. Allow the muffins to cool for a few minutes before removing them. This will help them set and prevent them from falling apart.
Variations
- Chocolate chip banana: Add mashed ripe bananas to the batter along with the chocolate chips. This will add a natural sweetness to the muffins and make them more moist.
- Peanut butter chocolate: Add ¼ cup of creamy peanut butter to the melted butter before adding it to the batter. The peanut butter will give the muffins a delicious nutty flavor that pairs well with chocolate.
- Double chocolate: Add ½ cup of chocolate chips to the batter instead of ¼ cup. This will make the muffins even more chocolaty and rich.
- Mint chocolate: Add 1 teaspoon of peppermint extract to the batter along with the vanilla extract. This will give the muffins a refreshing mint flavor that complements the chocolate.
- Chocolate raspberry: Add 1 cup of fresh raspberries to the batter along with the chocolate chips. The tartness of the raspberries will balance out the sweetness of the chocolate and add a pop of color to the muffins.
Storing & Freezing
Storing: Allow the chocolate muffins to cool completely and then store them in an airtight container at room temperature for up to three days.
Freezing: Wrap each muffin individually in plastic wrap or aluminum foil and place them in a freezer safe container or zip top bag. They will keep well in the freezer for up to 3 months.
Recipe FAQ's
Yes! Silicone molds are perfectly safe to use in the air fryer.
Absolutely. You may need to use them in a mold, like a ramekin in order for them to keep their shape.
Yes, you can, as long as it fits into the air fryer!
The texture of air fryer muffins is identical to oven baked muffins.
More Recipes You'll Love
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Air Fryer Chocolate Muffins
Equipment
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup milk
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup butter melted
- ½ cup chocolate chips
Instructions
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and baking powder.
- Mix in the milk, eggs, vanilla extract and butter. Combine all the ingredients well, then fold in the chocolate chips.
- Spoon the batter into the muffin liners, filling each muffin cup about ⅔ full.
- Turn the air fryer on the 350° F, and cook for 12-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- Use room temperature ingredients. Make sure all the ingredients are at room temperature before starting the recipe. This will help the ingredients blend together easily and create a smooth batter.
- Do not overmix the batter. Overmixing the batter can make the muffins tough and dense. Mix the ingredients until just combined, and do not overwork the batter.
- Let the muffins cool. Allow the muffins to cool for a few minutes before removing them. This will help them set and prevent them from falling apart.
- Storing: Allow the chocolate muffins to cool completely and then store them in an airtight container at room temperature for up to three days.
- Freezing: Wrap each muffin individually in plastic wrap or aluminum foil and place them in a freezer safe container or zip top bag. They will keep well in the freezer for up to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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