You have to try our homemade air fryer cornbread muffins. They are fluffy, tender and cook in about 10 minutes per batch. Old fashioned cornbread without all of the hassle.
In a large microwave-safe bowl, melt the butter. Add remaining ingredients and stir just until combined.
Fill the silicone molds 3/4 of the way full.
Carefully place muffin molds in the air fryer basket and cook for 10 minutes or until golden brown on top. Check at the halfway mark to make sure the molds haven’t tipped over.
Repeat Steps 3 and 4 until you’ve used all the batter.
Notes
Don't overmix the batter or the muffins will be tough.
We've only tested this recipe with standard-size muffin cups. Cooking times may need to be adjusted if you make mini or jumbo-sized muffins.
You may need to cook in batches based on the size of your air fryer basket.
Oven directions: bake at 375 degrees F for 20-25 minutes. Use a metal muffin tin if preferred.
Store leftovers in an airtight container on the counter for 1-2 days. Reheat in the air fryer at 350 degrees F for 1-2 minutes if desired.