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.
1 1/2cupssemi-sweet chocolate chipsreserve 1/2 cup for topping
4tablespoonswhite sparkling sugaroptional
Instructions
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.
Notes
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.