Air Fryer Chocolate Chip Muffins
Air Fryer Chocolate Chip Muffins are my go-to when I want a rich, bakery-style treat without turning on the oven. The batter is soft and buttery with buttermilk keeping every muffin perfectly moist and tender, and the chocolate chips melt into the most incredible pockets throughout. The air fryer bakes them faster and delivers that gorgeous domed top every time. I make them for weekend breakfasts, bake sales, and afternoon snacks, and they never stick around long. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Ingredients
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup boiling water
- 1½ cups semi-sweet chocolate chips
Instructions
- Line two 6-cup muffin tins (or one 12-cup tin) with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.2 cups all-purpose flour, ¾ cup cocoa powder, 1½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- In a separate bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Gradually add the dry ingredients to the wet, stirring gently just until combined.1 cup granulated sugar, ½ cup brown sugar, ¾ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Slowly alternate adding the buttermilk and boiling water to the batter, mixing on low speed until smooth. The batter will be slightly thin. Gently stir in the chocolate chips until evenly distributed.1 cup buttermilk, 1 cup boiling water, 1½ cups semi-sweet chocolate chips
- Fill each muffin cup about ¾ full. Bake in the air fryer at 350°F (180°C) for 12-15 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
Here are a few tips to get the best results every time.
- Whisk the cocoa thoroughly: Make sure the cocoa powder is fully incorporated into the dry ingredients before combining with the wet. Clumps of cocoa can leave bitter, uneven spots in the finished muffin.
- Don't skip the boiling water: It looks like a lot, and the batter will seem too thin, but the boiling water is what blooms the cocoa and creates that soft, moist crumb. Trust the process and don't add more flour to compensate.
- Stir gently once combined: Overmixing once the dry and wet ingredients meet develops gluten and leads to dense, tough muffins. Mix just until no dry streaks remain, then stop.
- Fill cups to exactly ¾ full: Underfilling gives you flat muffins. Overfilling causes overflow and uneven baking. A large cookie scoop makes portioning fast and consistent.
- Check early and often: Air fryers vary in how they run, so start checking at 12 minutes. You want a toothpick to come out with a few moist crumbs, not completely clean, which means the center has set without drying out.
- Flash freeze for perfect storage: If you're freezing a batch, set the cooled muffins on a baking sheet in a single layer and freeze for 1 hour before transferring to a container. They won't stick together and will keep their shape when you pull one out later.
Nutrition
Calories: 462kcalCarbohydrates: 58gProtein: 6gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 31mgSodium: 308mgPotassium: 282mgFiber: 4gSugar: 35gVitamin A: 84IUCalcium: 79mgIron: 3mg
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