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Cornbread Muffins in a stack

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!

Course Bread, Side Dish
Cuisine American
Keyword air fryer corn muffins
Prep Time 5 minutes
Cook Time 10 minutes
Preheat Air Fryer 5 minutes
Total Time 20 minutes
Servings 12
Calories 199 kcal
Author Sandy Clifton

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

  1. Preheat the air fryer at 330° F for 5 minutes.

  2. While the air fryer is preheating, mix up the batter. Into a large bowl, add the melted butter.

  3. Add the remaining ingredients and mix together. Don't over mix.

  4. Place your silicone muffin cups or mold into the Air Fryer. Spray them with cooking spray for easy release.

  5. 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.

  6. Cook muffins in batches until all batter is used up.

  7. Serve and enjoy with butter, honey, or maple syrup.

Recipe 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 ½ 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.