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Air Fryer Chocolate Chip Muffins

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These homemade bakery style air fryer chocolate chip muffins are an easy breakfast, quick snack or dessert and made with simple ingredients you probably have on hand.

You may even want to make a double batch because they freeze beautifully for meal prepping. And because your kids and adults will love these tasty treats.

close up of air fryer chocolate chip muffins.

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I think we can agree that when it comes to busy mornings muffins are an easy breakfast idea. And they’re the perfect choice for a grab and go meal for kids and adults, like these homemade blueberry muffins.

But don’t limit these easy homemade muffins to breakfast. When muffins are filled with melty chocolate chips, they can also double as a dessert.

Can you air fry muffins?

I prefer making these scratch-made muffins in the air fryer because the clean up is a breeze. And it seems easier compared to baking in the oven, especially on hot days. Made with pantry staples, each batch takes just 10 minutes to make.

You didn’t think it was possible to make baked goods in the air fryer? I’ve also made biscuit donutschocolate chip cookies, hot chocolate cookies and hand pies. So yes, it’s definitely possible, and they are absolutely delicious.

labeled ingredients needed to make chocolate chip muffins in the air fryer with text overlay.

Ingredients Needed 

  • all-purpose flour
  • baking powder
  • baking soda
  • salt
  • butter
  • granulated sugar
  • eggs
  • milk
  • vanilla extract
  • semi-sweet chocolate chips 
  • sparkling sugar – this coarse sugar is optional but makes the muffins look bakery worthy! 

How to Make Air Fryer Chocolate Chip Muffins 

Preheat the air fryer to 375 degrees F. 

Whisk together the flour, baking powder, soda and salt in a medium bowl. 

Whisk together the melted butter and white sugar in a large mixing bowl

Add the eggs, milk, and vanilla and stir just until the ingredients are combined. 

side by side images of flour mixture in mixing bowl and butter sugar mixture with text overlay.

Whisk in the dry ingredients with the wet mixture and then fold in the chocolate chips. 

Pour the muffin batter into the silicone muffin cups so they are ¾ of the way full. Add a few more chocolate chips and the sparkling sugar to the tops of the muffins.

side by side images of chocolate chip muffin dough in mixing bowl and air fryer basket with six batter filled muffin molds with text overlay.

Carefully place the silicone cups in the air fryer basket and air fry for 10 minutes. Check the muffins around the 9 minute mark – if a toothpick inserted in the center of a muffin comes out clean they are done. 

Transfer muffins to a wire rack and allow to cool slightly before serving. 

Tips for Making

  • Allow the refrigerated ingredients to come to room temperature before starting. This makes the batter easier to mix. 
  • For tender muffins, avoid overmixing the batter. And never use an electric mixer as it adds more air to the batter and will make the muffins tough. 
  • Depending on the size of your air fryer, you may need to cook in batches. 
  • Make sure your baking powder and baking soda are fresh. These ingredients help the muffins to get fluffy but that won’t happen if they’ve expired. 
  • Milk chocolate chips can be used in place of the semi-sweets. Keep in mind they are sweeter so you may want to reduce the quantity to keep the muffins from being overly rich. Alternatively white and dark chocolate chips can be used if preferred.
  • We recommend grabbing an air fryer accessory bundle because it includes the silicone molds. And you’ll save a little money because the kit is cheaper than purchasing each gadget individually. 
  • If desired, you can add paper liners to the silicone muffin molds. 
chocolate chip muffins stacked in a white bowl with chocolate chips and eggs in the background.

How to Store Muffins

Store leftover cooled muffins in an airtight container on the counter for up to 2-3 days. You can leave the corner of the container open so they don’t get too soft. 

Muffins can also be stored in the refrigerator for up to a week. 

Can I freeze cooked muffins?

Yes! The best way to freeze chocolate chip muffins is to wrap them individually in two layers of plastic wrap before placing them in a freezer bag or freezer-safe container.

Store in the freezer for up to 2 months. Thaw overnight in the refrigerator or on the counter before serving.

Other Air Fryer Muffin Recipes and Breakfast Ideas:

Air Fryer Chocolate Chip Muffins

These homemade bakery style air fryer chocolate chip muffins are an easy breakfast, quick snack or dessert and made with simple ingredients you probably have on hand. 
5 from 1 vote
Print Pin Rate
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 muffins
Calories: 203kcal
Author: Lori @ I Heart Air Frying


  • 2 3/4 cups all-purpose flour
  • 1 tablespoon + 1/4 teaspoon baking powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted and cooled
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 1/2 cups semi-sweet chocolate chips, reserve 1/2 cup for topping
  • 4 tablespoons white sparkling sugar, optional


  • Preheat your air fryer to 375 degrees F.
  • In a medium mixing bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
  • In a large mixing bowl, whisk together the butter and sugar.
  • Add eggs, milk and vanilla to the sugar butter mixture and stir to combine.
  • Stir in flour, just until mixture is combined.
  • Fold in 1 cup of chocolate chips.
  • Place muffin batter in the silicone muffin molds, filling ¾ of the way. Top with a few chocolate chips (about 3-6 chips per muffin). Sprinkle sparkling sugar on top if using.
  • Cook for 10 minutes or until golden brown. Check for doneness by inserting a toothpick into the center of a muffin and if it comes out clean (no batter) it’s done. We recommend checking for doneness at the 9 minute mark.
  • Allow muffins to cool before serving.


  • Batter is easier to mix if you use room temperature ingredients.
  • Don’t overmix the batter or your muffins will be tough not tender. This is why we recommend hand mixing muffin batters.
  • The cook time is per batch. You may need to cook in batches based on the size of your air fryer.
  • The number of muffins may vary based on the size of your muffin molds.
  • To store: place cooled muffins in a container with a lid on the counter for 3-4 days – I like to leave one corner of the lid open so the muffins don’t get too soft. Can be stored in the refrigerator in an airtight container for up to a week.
  • To freeze: wrap cooled muffins in 2 layers of plastic wrap and place in a freezer bag. Store in the freezer for up to 2 months.
  • Optional ingredients aren’t included in the nutritional calculations.
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Nutritional Estimate

Serving: 1muffin | Calories: 203kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 200mg | Potassium: 96mg | Fiber: 1g | Sugar: 15g | Vitamin A: 162IU | Calcium: 49mg | Iron: 2mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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