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Air-fryer double chocolate muffins recipe

Air-fryer double chocolate muffins recipe

167 ratings

Fancy a quick and easy sweet treat? These air-fryer double chocolate muffins are ready in just 15 minutes! We use dark chocolate chips but you can use milk or white chocolate if you fancy. See method

  • Makes 8
  • 5 mins to prepare and 15 mins to cook, 15 mins to cool
  • 186 calories / serving
  • Vegetarian


  • 1 medium egg
  • 75g Creamfields Greek-style natural yogurt
  • 50ml semi-skimmed milk
  • 75ml vegetable oil
  • ½ tsp vanilla extract
  • 75g caster sugar
  • 100g self-raising flour
  • 30g cocoa powder
  • pinch of salt
  • 100g dark chocolate chips, some reserved
  • Create A Cake metallic cupcake cases or silicone muffin cases
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    7g 9%
  • Saturates

    4g 19%
  • Sugars

    16g 18%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 26g Protein 4.5g Fibre 2.7g


1. Preheat the air-fryer to 160°C.

2. Whisk together the egg, yogurt, milk, oil and vanilla. Stir through the caster sugar and mix until combined.

3. Sift in the flour and cocoa powder, then add the salt and most of the chocolate chips. Stir until just combined, with no floury streaks.

4. Arrange the cake cases on the work surface and carefully spoon the batter among them evenly. Sprinkle the reserved chocolate chips on top.

5. When preheated, remove the basket from the air-fryer and carefully lift the filled cake cases into it. Arrange them close together, just touching if possible.

6. Bake for 12-15 mins until well-risen and the tops of the muffins spring back when pressed. Lift out of the air-fryer and allow to cool on a wire rack for 15 mins before serving.

Tip: Check how many cake cases fit into your air-fryer before using it – you may need to make the muffins in 2 batches.

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