To prepare chocolate chip muffins in the air fryer, break the eggs (they should be at room temperature) into a bowl, add the sugar and start whipping at maximum speed with the electric beaters. When the mixture is light and frothy, add the oil in a thin stream. Next, while continuing to mix, incorporate the yogurt and lemon flavoring.

Sift the flour with the baking powder and gradually add it to the mixture while continuing to mix.

Finally, add the chocolate chips to the batter, mixing from bottom to top with a spatula or spoon. Take the aluminum molds, butter, and flour them, then fill them with 3/4 of the batter. Alternatively, you can line the aluminum molds with paper liners.

Place the molds in the basket of the air fryer (in my case, a 6-liter capacity fryer was used) and cook at 338°F for 12 minutes, then lower the temperature to 320°F and cook for another 4 minutes.

To ensure the muffins are cooked, perform the toothpick test: insert it in the center of the muffin and if it comes out dry, the muffins are done. If necessary, extend the cooking for another 2-3 minutes at 320°F.

Once cooked, let the chocolate chip muffins cool on a wire rack. When they have cooled, you can enjoy them. If desired, you can sprinkle them with powdered sugar.