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Air Fryer Strawberry Muffins - Fresh, Fast, and Fluffy

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups (180 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup (120 ml) plain Greek yogurt (or sour cream)
  • 1/2 cup (120 ml) milk (dairy or unsweetened almond milk)
  • 1/3 cup (80 ml) neutral oil (canola, vegetable, or light olive oil)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 to 1 1/4 cups fresh strawberries, hulled and diced small (about 150–180 g)
  • 1 tablespoon flour (for tossing the strawberries)
  • Optional: coarse sugar for sprinkling on top
  • Equipment: air fryer, silicone or paper muffin liners, muffin pan insert or individual silicone cups that fit your basket

Method
 

  1. Prep the berries: Hull and dice the strawberries into small pieces (about blueberry size). Toss with 1 tablespoon flour. This helps prevent them from sinking and keeps the muffins from turning soggy.
  2. Preheat the air fryer: Set it to 320°F (160°C) for 3–5 minutes. A warm basket helps the muffins rise evenly.
  3. Mix dry ingredients: In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined.
  4. Mix wet ingredients: In another bowl, whisk yogurt, milk, oil, egg, and vanilla until smooth.
  5. Combine gently: Pour the wet mixture into the dry. Stir with a spatula until just combined. It’s fine if a few streaks of flour remain. Overmixing makes muffins tough.
  6. Fold in strawberries: Add the floured berries and fold gently to distribute. The batter will be thick.
  7. Line the cups: Place silicone or paper liners into an air fryer–safe muffin tin or use freestanding silicone cups. Fill each about 3/4 full. Sprinkle tops with coarse sugar if you like a crunchy lid.
  8. Air fry in batches: Arrange cups in the basket, leaving space for air to circulate. Cook at 320°F (160°C) for 12–15 minutes, until the tops are set and a toothpick comes out with a few moist crumbs.
  9. Cool briefly: Let muffins rest in the basket for 2 minutes, then move to a rack to cool another 10 minutes. They continue to set as they rest.
  10. Repeat: If you have more batter, repeat with the remaining cups. Keep timing consistent but check a minute early, since baskets hold heat.