Quick Description
Soft, fluffy muffins bursting with juicy mixed berries and lightly golden on top. These air fryer muffins bake faster than oven muffins and come out perfectly moist inside with a slightly crisp top
Servings & Timing
- Servings: 6 muffins
- Prep Time: 10 minutes
- Air Fry Time: 12–15 minutes
- Total Time: 25 minutes
Ingredients
- 2 eggs
- ½ cup sugar (100 g)
- ⅓ cup vegetable oil (80 ml)
- ½ cup milk (120 ml)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (180 g)
- 1 ½ teaspoons baking powder
- Pinch of salt
- ¾ cup mixed berries (fresh or frozen, do not thaw if frozen)
Optional:
- 1 tablespoon flour (to coat berries)
- Sugar for sprinkling on top
Step-by-Step Instructions
Step 1: Mix Wet Ingredients
In a bowl, whisk together:
Eggs and sugar until slightly pale.
Add oil, milk, and vanilla.
Mix until smooth.
Step 2: Add Dry Ingredients
Sift in flour, baking powder, and salt.
Fold gently until just combined.
Do not overmix.
Step 3: Add Berries
Lightly coat berries with 1 tablespoon flour.
Fold them gently into the batter.
Step 4: Fill Molds
Line muffin cups with paper liners.
Fill each about ¾ full.
Sprinkle a little sugar on top if desired.
Step 5: Air Fry
Preheat air fryer to 320°F (160°C).
Place muffins in basket (do not overcrowd).
Air fry for 12–15 minutes.
Check with a toothpick — it should come out clean.
If tops brown too quickly, loosely cover with foil.
Texture & Flavor
- Soft and moist inside
- Juicy bursts of berries
- Lightly golden top
- Perfect balance of sweet and fruity
Storage
- Room temperature for 2 days
- Refrigerate up to 5 days
- Freeze up to 2 months
Tips
- Do not thaw frozen berries to prevent bleeding.
- Air fryer times may vary — check at 10 minutes.
- Let muffins cool before removing from liners.
