Air Fryer Cornbread Muffins
Air Fryer Cornbread Muffins are easy to make and taste great. This is a great way to make fresh, fluffy corn muffins in the air fryer!
Servings: 12
Equipment
- Air Fryer
- Silicone Muffin Pan or Muffin Cups
Ingredients
- 8 Tablespoons Salted Butter, melted
- 1 cup Milk
- 2 large Eggs, beaten
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 3 Tablespoons Granulated Sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Instructions
- Preheat the air fryer at 330° F for 5 minutes.
- While the air fryer is preheating, mix up the batter. Into a large bowl, add the melted butter.
- Add the remaining ingredients and mix together. Don't over mix.
- Place your silicone muffin cups or mold into the Air Fryer. Spray them with cooking spray for easy release.
- Scoop the cornbread mixture into a silicone mold openings ¾ of the way full. Cook at 330° F for 10 minutes, or until golden brown on top.
- Cook muffins in batches until all batter is used up.
- Serve and enjoy with butter, honey, or maple syrup.
Notes
Tips:
- Make this a cake by using a cake pan that fits in the air fryer. Cook about 20 minutes.
- In place of air frying, bake cornbread muffins in the oven at 375° F for 20-25 minutes.
- Substitute 1/2 cup of vegetable oil or melted refined coconut oil in place of the melted butter. Also add a pinch of salt to the batter.
Storage:
- Corn muffins can be stored in the refrigerator in an airtight container 3 to 4 days.
- Freeze in an airtight container up to 3 months.
Nutrition
Calories: 199kcal
