Gorgonzola Muffins in Air Fryer, are a delicious idea, perfect for a buffet or an aperitif and are great accompanied by a good slice of speck. They are easy and super quick, everything is mixed in a bowl in a few minutes and they are cooked in muffin molds or if you want them bigger, you can use cocottes like I did, the number of muffins will change depending on the size of the molds you use.

I love single servings, I find them aesthetically pleasing and very convenient for those with a Air Fryer that is not very large, like most on the market. I don’t have this problem because my Ninja Combi allows me to use molds up to 11/12 inches, but despite this, muffins are often the star of my table, both in savory and sweet versions.

This recipe requires flour, eggs, seed oil, milk, parmesan or grana padano, and gorgonzola, the main feature of this preparation, which is partially mixed into the batter and partially placed in the center of the muffin, creating with heat a molten and delicious heart. In these Gorgonzola Muffins, cooked in the Air Fryer, I’ve also added whole and crumbled walnut kernels on top, which can also be added to the batter if desired. So what are you waiting for? Let’s prepare them together 😁

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Difficulty: Very Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 5 muffins
Cooking methods: Air Frying, Oven
Cuisine: Italian
Seasonality: All seasons, Fall, Winter

Ingredients

Ingredients for 5 Gorgonzola Muffins

3 eggs (room temperature)
1.5 cups all-purpose flour
3.4 oz vegetable oil (corn or sunflower)
3.4 oz milk
1 packet instant yeast for savory preparations
5.3 oz sweet gorgonzola (2.8 oz for the batter and 2.5 oz to place in the center of the muffin)
2.5 oz grated parmesan
to taste salt and pepper
to taste walnut kernels (for the muffin top)
to taste butter (to grease the molds)
to taste flour (to flour the molds)

Tools

Tools to prepare Gorgonzola Muffins

1 Air Fryer
1 Electric Whisk
5 Cocotte
1 Bowl
1 Knife
1 Sieve

Steps

How to prepare Gorgonzola Muffins in Air Fryer

In a bowl, whip the eggs with a pinch of salt and the oil using an electric whisk
Gradually add the milk and continue to whip
Add the sifted flour and yeast
Continue to whip until you get a smooth and lump-free batter
Add the grated parmesan
Add also the 2.8 oz of gorgonzola cut into pieces and pepper
Whip the mixture again with the whisk for a few minutes
Here is the gorgonzola mixture ready
Butter and flour the molds and pour part of the mixture using a spoon
Place the remaining diced gorgonzola in the center
Cover with more mixture
Add a whole walnut kernel and a coarsely crumbled walnut on top of each muffin. Place the molds on the rack or tray of your air fryer
Preheat the air fryer for a few minutes, 2/3 minutes are sufficient, and cook at 320°F for 25/30 minutes, do the toothpick test
Take them out and wait a few minutes before serving
Here are the Gorgonzola Muffins ready to be enjoyed 😋😋
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Baking the Gorgonzola Muffins in the Oven

Gorgonzola Muffins are baked in a preheated oven at 340°F/350°F for 25/30 minutes

Storing Gorgonzola Muffins

Gorgonzola Muffins can be stored for 2/3 days in the refrigerator in their molds well covered with cling film or aluminum foil and can be warmed in the air fryer or oven for a few minutes before serving.