To prepare almond muffins in an air fryer, crack the eggs (they should be at room temperature) into a bowl, add the sugar, and start beating at maximum speed with the electric beaters. When the mixture is light and fluffy, slowly add the oil. Then, while continuing to mix, incorporate the yogurt, grated lemon zest, and less than half of the almond extract vial.

Sift the flour with the baking powder in another bowl, add the almond flour (if you don’t have almond flour, you can blend whole almonds into a powder), and mix the dry ingredients. Gradually add everything to the mixture, continuing to mix.

Take aluminum molds, butter and flour them, and then fill them with 3/4 of the batter. Alternatively, you can line the molds with paper muffin liners.

If you prefer, you can decorate the muffins by placing some almond slices or whole almonds on top. Place the molds in the air fryer basket (in my case, it was a 6-liter capacity fryer) and cook at 329°F for 12 minutes, then lower the temperature to 311°F and cook for another 4 minutes.

To ensure they are cooked, do the toothpick test: insert it in the center of the muffin, and if it comes out dry, they are ready. If necessary, extend the cooking time by another 2-3 minutes at 311°F.

Once cooked, let the almond muffins cool on a rack. Once they have cooled, you can enjoy them. If desired, you can dust them with powdered sugar.