The cocoa muffins in air fryer are extremely simple and quick treats to prepare for breakfast and snacks. They are egg-free and milk-free, and all you need is one bowl: soft, delicious, cocoa-scented, and hazelnut-flavored. I used a hazelnut sugar that I had in my pantry for a while, but classic granulated sugar works perfectly fine. The air fryer shortens the cooking time and doesn’t heat up the house, making them perfect to bake even in summer for delicious little cakes on the breakfast table. In fact, the cocoa muffins in air fryer are so quick to make that you can prepare them in the morning and enjoy them still warm.
A must-try
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Air Frying, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup water (or plant-based drink or milk)
- 2 tbsp unsweetened cocoa powder
- 3 tbsp hazelnut sugar (or granulated)
- 1 tbsp rice oil (or other seed oil of choice)
- 1 1/2 tsp baking powder
- 1/4 cup chocolate chips
Tools
- 1 Bowl
- 1 Hand Whisk
- 1 Measuring Jug
- 6 Muffin Liners aluminum muffin liners
- 6 Muffin Liners for muffins
- 1 Air Fryer Cosori
Steps
In a bowl, combine all dry ingredients: sifted flour, baking powder, and cocoa, then add the sugar and mix. Measure the water and oil, and pour them in gradually while mixing with a whisk to achieve a smooth and lump-free mixture. Finally, add the chocolate chips and mix again. Pour the batter into the muffin liners and bake in a preheated air fryer at 320°F (160 °C) using the BAKE function for 15 minutes. My air fryer has an oven BAKE function, making it perfect for baking muffins. In a standard air fryer, the force of the air tends to move the batter, and the muffins don’t come out perfectly. Still tasty to eat but not perfect. If you prefer, you can bake them in the oven at 356°F (180 °C) for 12 minutes.
