Description
These Air Fryer Cornbread Muffins are golden, crispy on the outside, and fluffy on the inside. Perfect as a side dish, snack, or breakfast treat, they’re quick to make and packed with comforting, buttery flavor.
Ingredients
Dry Ingredients
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1 cup cornmeal
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1 cup all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/4 cup granulated sugar
Wet Ingredients
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1 cup milk (or dairy-free alternative)
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1/4 cup melted butter (or olive oil)
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1 large egg
Instructions
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Preheat Air Fryer: Set to 320°F (160°C).
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Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.
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Combine Wet Ingredients: In a separate bowl, whisk milk, melted butter, and egg until smooth.
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Mix Together: Pour wet ingredients into dry ingredients and stir until just combined (a few lumps are okay).
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Prepare Muffin Cups: Line muffin tin with paper liners or lightly grease.
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Fill Muffin Cups: Spoon batter 2/3 full into cups.
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Air Fry Muffins: Cook for 12–15 minutes. Check doneness with a toothpick—it should come out clean.
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Cool and Serve: Let cool a few minutes in tin before transferring to a wire rack. Serve warm.
Notes
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Don’t overmix: Keeps muffins light and fluffy.
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Air fryer variations: Adjust time depending on your model.
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Add-ins: Corn kernels, jalapeños, or shredded cheese work great.
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Storage: Airtight container at room temperature for 3 days or refrigerated up to 1 week.
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Freezing: Wrap individually and freeze up to 3 months; reheat in air fryer.