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

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

Wash the peaches, peel them, cut some into small pieces and the rest into slices. Add the chopped peaches to the batter, mixing with a spatula or spoon. Take the aluminum molds, grease and flour them, then fill them with 3/4 of the batter. Alternatively, you can line the aluminum molds with paper muffin cups.

Decorate the muffins by placing some pre-sliced peach slices on top. Place the molds in the air fryer basket (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 they are cooked, perform the toothpick test. Insert it into the center of the muffin, and when removed, it should come out dry. If necessary, extend the cooking for another 2-3 minutes at 320°F.

Once cooked, let the peach muffins cool on a wire rack. Once cooled, you can enjoy them. If desired, you can sprinkle them with powdered sugar.