Show summary Hide summary
Well, then, chocolate muffins… Who has never given in to this little treat, huh? I have to admit I never resist, especially when they’re nice and soft, you know, not dry at all. And with the Airfryer, it’s even better, because it cooks quickly and it’s almost like a traditional oven, but more convenient. Honestly, it’s a little miracle in my kitchen.
I was a bit afraid at first, you know, that they’d dry out or burn quickly, but no, it works really well. The trick is to keep an eye on the time because it goes very fast. And then the smell that wafts out… No suspense there, you know it’s ready. In short, this thing has become my ally for spontaneous snacks.
To tell you, I never tried to make complicated stuff. The essential thing is to have a good simple recipe, ingredients that often hang out in the cupboard, and bam, you start. It doesn’t matter if it’s a bit irregular, what counts is the taste. The softness, I feel it right away when I bite into it, and that’s what I’m going to share with you.
So, if you have an Airfryer and a little hunger, let’s see together how to prepare these ultra-soft chocolate muffins. No need to be a chef, promise. Just a bit of patience, a dose of greed, and that’s it.
Essential ingredients for soft chocolate muffins in the Airfryer
Okay, here is the ingredient list. I advise you to have them within reach before starting, it avoids running around. I often use basic ingredients, nothing too complicated, you’ll see:
- 150 g of flour (sometimes I mix half regular flour, half spelt flour for the taste)
- 100 g of sugar (white or brown sugar, depending on the mood)
- 50 g of unsweetened cocoa powder (here, no question of taking ready-made sweetened, it changes everything)
- 1/2 packet of baking powder (the muffins have to rise well)
- 1 egg (important for structure)
- 120 ml of milk (you can take plant-based milk if you’re vegan)
- 70 ml of vegetable oil (sunflower or rapeseed, nothing complicated)
- A pinch of salt
- Chocolate chips (optional but highly recommended, for the melty side)
Essential equipment for this easy recipe
I mention the equipment because it avoids surprises, especially with the Airfryer which is not a classic oven:
- An Airfryer (normal, we’re not going to make it in a traditional oven, right?)
- Silicone or metal muffin molds (personally, silicone sticks less)
- A bowl for mixing
- A whisk or a fork to avoid overworking the batter
- A tablespoon or a small ladle to fill the molds
- A spatula to scrape the batter
How to prepare your soft chocolate muffins in no time
Alright, here we go, it’s not complicated, but I’ll give you some tips I picked up from testing several times so I don’t mess up. The batter, don’t overwork it or the softness evaporates (stupid, huh!).
- Start by mixing the dry ingredients: flour, cocoa, sugar, baking powder, and the pinch of salt. I like to sift a bit, but honestly it’s not mandatory.
- In another bowl, beat the egg with the milk and oil, just enough to make it homogeneous.
- Pour the liquid mixture into the dry ingredients and mix gently with a fork or whisk, without insisting too much.
- Add the chocolate chips, that will give all the indulgent charm.
- Fill the muffin molds about 2/3 full, don’t put too much or it will overflow (yes, I tried, it’s not pretty!).
The magic trick is the cooking: preheat your Airfryer to 160°C (these beasts heat up fast). Put the molds inside and start cooking for about 12 minutes. Watch a bit, the tip of a knife should come out clean, but a few chocolate crumbs are a good sign, huh! If you see it drying out too much, you can lower the temperature a little bit.
Some tips for not failing your chocolate muffins in the Airfryer
- Don’t overfill the molds, they rise quite a bit and can overflow.
- Leave some space around the molds in the Airfryer, air circulates better and cooks evenly.
- Don’t mix the batter too much, a quick mix is enough, otherwise it gets tough.
- If you don’t have unsweetened cocoa, don’t forget to adjust the sugar because otherwise it could be too bitter.
- Vary the pleasures by adding nuts, dried fruits or even a bit of vanilla flavor!
The indulgent moment: enjoying the muffins piping hot, pure happiness
You know what I prefer? Taking out the muffins while still warm, when the chocolate is just melty inside. Okay, promise, I admit, I devoured a muffin before even thinking of taking a photo, that says it all!
- A little patience (oh yes, otherwise it’s burning hot and you lose all the pleasure)
- Enjoy them with a coffee, hot milk, or tea for a cozy moment
- Store them in an airtight container, but they’re best the same day, huh (okay, I’m not lying)
Honestly, these muffins are a bit like my modernized Madeleine de Proust, especially when we make them quickly in the Airfryer. And then you don’t have to become a pastry chef, that’s the joy. Come on, to your muffins!
Can I use other types of flour?
Absolutely, regular wheat flour works well, but spelt flour, whole or even gluten-free can substitute if needed. Just adjust the liquid quantity a bit in that case.
How long can I keep these muffins?
The best is the same day for maximum softness. After that, they keep for 2-3 days in an airtight container, but become a bit less tender.
Can I replace the oil with butter?
Yes, of course! Melted butter will bring more richness, provided you reduce the quantity a bit to avoid it being too greasy.
At what temperature should muffins be cooked in the Airfryer?
160°C is ideal for well-cooked muffins without drying out. Cooking lasts about 12 minutes, but it depends a bit on your model.
How to prevent muffins from sticking to the molds?
Use silicone molds or lightly grease metal molds. It really helps with unmolding without disaster.
