Soft, fragrant, and incredibly delicious: the Cocoa and Walnut Muffins in Air Fryer are the perfect solution when you crave homemade sweets but have little time. Thanks to the air fryer, cooking is faster and more even, without sacrificing softness and taste.
The basic recipe for these Cocoa and Walnut Muffins is from the Cocoa Bundt Cake, which if you haven’t tried yet, I highly recommend, it’s truly delicious. The cocoa gives an intense and enveloping flavor, while the walnuts add a pleasant crunchy touch that makes every bite irresistible. They are ideal for breakfast, a healthy snack, or a last-minute treat to offer guests.
Making them is really simple, with just a few ingredients, and one small tip: the eggs and milk should be at room temperature, so remember to take them out of the fridge half an hour before starting. Just a few minutes to mix the batter and it’s done, in 20 minutes the Air Fryer does the rest. I’ll also give you instructions for baking them in the oven if you don’t have an air fryer.
These muffins are also perfect for customization: you can add chocolate chips, replace walnuts with hazelnuts or almonds, or make them even more indulgent with a soft filling like the Nutella Muffins.
A versatile, quick, and always successful recipe, let’s go make it!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Air frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for 10 Muffins
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/3 cup vegetable oil (corn or sunflower)
- 3 1/2 tbsp milk (at room temperature)
- 2 eggs (at room temperature)
- 2/3 cup walnut halves
- 1/2 packet baking powder (8 g)
- 1 pinch salt
- to taste sugar sprinkles (or powdered sugar)
Tools
Recommended Tools
- 1 Air Fryer
- 1 Cutting Board
- 1 Knife
- 2 Bowls
- 10 Muffin Liners paper
- 10 Muffin Liners aluminum
- 1 Spatula
- 1 Spoon
- 1 Electric Whisk
Steps
Preparation of Cocoa and Walnut Muffins in Air Fryer
Follow the steps of the Cocoa Bundt Cake recipe up to step 5 and return here. I recommend preparing all the ingredients and coarsely chopping the walnuts to have them ready when needed
Incorporate the chopped walnuts and mix with a spatula or spoon
Insert the paper liners into the aluminum ones. With the help of a spoon, pour the batter without reaching the edge, leaving some space.
Add sugar sprinkles on the surface (optional). Preheat the air fryer for 2/3 minutes at 340°F and place the liners on the grill or tray
Cook using the bake or air fry program for 18/20 minutes
Do the toothpick test before removing them, if it’s dry the muffins are ready, otherwise continue for a couple of minutes
Once cooled, you can serve them
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Oven Baking Cocoa and Walnut Muffins
Preheat the oven to 356°F and bake for about 20 minutes, always doing the toothpick test
Storage, Tips, and Variations
The Muffins can be kept for several days, tightly closed in an airtight container once completely cooled
You can replace the walnuts with other nuts or make a mix or add chocolate chips to the batter or on top
If you use only aluminum liners, remember to butter and flour them before pouring the batter, or if using silicone molds, it’s not necessary, you can pour the batter directly. Always remember to leave some space between the batter and the edge of the mold. Depending on the size of the muffins, the number may change
If you don’t have molds, you can double the doses and make a bundt cake using a 24 cm aluminum mold
