Delicious, moist, and incredibly easy to make, these air fryer strawberry muffins will change how you bake!
I discovered that you can bake light, tender cakes in an air fryer, and it’s much faster than a conventional oven. These air fryer strawberry muffins are my newest favorite — tender, fluffy, and studded with sweet-tart strawberries, finished with a crunchy, crinkly top. They’re addictive and perfect for strawberry season.
Jump to section: Air fryer strawberry muffins
- Richa’s Top Tips
- Want To Use Your Air Fryer More?
- Frequently Asked Questions
- Watch How To Make Air Fryer Strawberry Muffins Video
Richa’s Top Tips
- Use fresh, ripe strawberries, chopped finely for the best texture and flavor.
- Do not overmix the batter — fold until just combined to keep the muffins light and tender.
- Optional but recommended: sprinkle a little sugar on top before baking for a golden, crunchy top.
- These muffins are wonderful on their own, or serve with strawberry cream or vanilla ice cream for an indulgent treat.
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Frequently Asked Questions
Yes. Line and grease an 8-inch cake tin and pour the batter into it. Use the timing and temperature recommended for an air fryer cake recipe and adjust as needed.
Swap in other berries like blueberries or blackberries, or try chocolate chips for a different flavor.
Yes. Thaw and drain frozen strawberries to remove excess liquid before folding them into the batter. They may break down slightly while mixing, which is fine.
You can, but expect a slight change in texture and flavor. You may need to adjust liquid amounts to get the right batter consistency.
Light, moist, and perfectly textured with a crinkly top, these air fryer strawberry muffins are an ideal seasonal treat for the whole family. If you enjoy air fryer recipes, an upcoming ebook with more than 60 exclusive air fryer recipes is in the works — stay tuned.
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Watch How To Make Air Fryer Strawberry Muffins Video
Air Fryer Strawberry Muffins
Equipment
-
1 Air Fryer
Ingredients
For buttermilk
- ½ cup lukewarm milk
- ½ teaspoon vinegar
Wet
- 2 tablespoons melted butter 30 gms
- 2 tablespoons oil
- 1 egg
- 1 teaspoon vanilla
More ingredients
- ½ cup sugar
- 1 ¼ cups chopped strawberries divided
Dry
- 1 ¼ cups maida (all-purpose flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Toppings
- 1 tablespoon sliced almonds
- 2 teaspoons sugar
Instructions
Making buttermilk
- Mix the lukewarm milk and vinegar in a bowl and let it sit for about 5 minutes until it curdles. Set aside.
Making muffin batter
- Preheat the air fryer to 190°C (375°F). Line 8 muffin molds with liners.
- In a large bowl, combine the prepared buttermilk with the melted butter, oil, egg, vanilla, and sugar. Whisk until smooth.
- Sift the dry ingredients (flour, baking powder, baking soda, and salt) into the wet mixture and gently fold until just combined. The batter should be thick and slightly lumpy — do not overmix.
- Fold in 1 cup of the chopped strawberries gently.
- Divide the batter among the lined muffin molds. Top each muffin with the remaining chopped strawberries and sliced almonds, and sprinkle a little sugar on top.
- Air fry at 190°C for 13–14 minutes, or until a toothpick inserted in the center comes out clean. Avoid overcrowding — cook in batches if needed.
- Remove the muffins from the air fryer, let them cool on a rack, and serve.
- Store any leftovers in an airtight container in the refrigerator to keep them from becoming stale.
Video
Notes
- Fresh, ripe strawberries give the best flavor — chop them into small pieces.
- Buttermilk keeps the muffins extra moist.
- Use a neutral oil such as sunflower or vegetable oil.
- The batter should be thick and scoopable, not runny or dry.
- Air frying times can vary slightly between models; adjust as needed.
Nutrition
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