Air Fryer Raspberry and White Chocolate Muffins
These Air Fryer Raspberry and White Chocolate Muffins are perfect for breakfast, an afternoon snack, or a light dessert. They come together quickly, with a soft, fluffy texture and a lightly golden top.
Fresh raspberries and white chocolate are a classic pairing, and they bring just the right amount of sweetness and tartness to every bite. Baking them in an air fryer keeps things simple—no need to heat up the kitchen or wait for an oven to preheat. In less than 20 minutes, you’ll have warm, homemade muffins ready to enjoy with coffee, tea, or as a quick snack.
Please continue scrolling down to find the recipe card below, which contains the complete list of ingredients with measurements, detailed recipe instructions, additional notes, and nutritional information.
Ingredients You’ll Need
- Flour – Just like with Air Fryer English Scones, self-rising flour works well for this recipe. If using plain or all-purpose flour, add 1 teaspoon of baking powder and ½ teaspoon of bicarbonate of soda for a similar result.
- Sugar – Caster or granulated sugar adds sweetness.
- Eggs – 1 large fresh, free-range egg at room temperature will help bind the ingredients together.
- Yogurt – I use plain, non-flavored natural yogurt or Greek yogurt to add tanginess to the muffins and help keep them moist.
- Vanilla paste – I use organic vanilla bean paste or extract for a deep and delicious vanilla flavor. I don’t recommend using artificial vanilla.
- Raspberries – I use fresh raspberries in season, but if they’re not in season, frozen ones make for a great alternative.
- White chocolate – It adds both sweetness and texture. Chocolate chips or small chunks both blend well into the raspberry muffin batter, so use whichever you prefer.
How to Make Air Fryer Raspberry and White Chocolate Muffins
Important Note
Before you start cooking, note that times may differ among air fryers. I develop my recipes using a Cosori 6.8 air fryer. If you’re using a different air fryer, view my recipes as a general guide and tweak the cooking time—add a bit more or cook slightly less as needed.
Making Air Fryer Raspberry and White Chocolate Muffins is extremely easy and to achieve the best results, you need to follow these simple steps:
Preheat your air fryer to 320°F (160°C) for about 3 minutes. This ensures it’s at the right temperature when you’re ready to bake. Using a hand blender, cream the softened butter and caster sugar together until you achieve a smooth and fluffy consistency.
Beat in the egg until it is fully incorporated before mixing in the vanilla bean paste or extract for a delightful aroma. Stir in the plain natural yogurt and the semi-skimmed or full-fat milk.
In a separate bowl, combine the self-raising flour and salt. Gradually add the dry mixture to the wet ingredients, and fold gently until everything is well combined without overmixing it. Carefully fold the white chocolate pieces into the batter.
Line your silicone muffin cups with paper liners or lightly grease them. I use a 7-cup mini muffin mold that fits perfectly to my air fryer but you can use full-size individual muffin cups. You might need to bake your muffins in 2-3 batches.
Fill each cup about two-thirds full with batter to allow room for rising and add a couple of raspberries on top.
Place the filled muffin cups in the air fryer basket. Air fry the muffins at 320°F (160°C) for 10 minutes. Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they’re ready.
Quick Tip!
If you use normal muffin cups, you will need to air fry the muffins for 13-14 minutes.
Once done, carefully remove the muffins from the air fryer and let them cool in the cups for a few minutes before transferring them to a serving plate.
Expert Tips From the Chef
- Overmixing the batter too much can make the muffins tough. Stir until the ingredients are just combined.
- Muffin recipes need precise measurements. Using a kitchen scale to weigh ingredients is the best way to get perfect muffins.
- Air fryer models can vary, so keep an eye on your muffins during the last few minutes of baking to prevent overcooking.
- Make sure the eggs are at room temperature before using them in the muffin batter.
Variations to Try
- Different Berries: Swap raspberries for blueberries, strawberries, or blackberries.
- Dark Chocolate: Replace white chocolate chips with dark or milk chocolate for a richer flavor.
- Nutty Addition: Add a handful of chopped nuts like almonds or pecans for extra crunch.
- Citrus Zest: Incorporate a teaspoon of lemon or orange zest into the batter for a zesty twist.
Storage Instructions
Store the muffins in an airtight container at room temperature for up to two days. If your kitchen is warm, consider refrigerating them to keep them fresh longer. You can store them refrigerated for up to 5 days.
To freeze, let the muffins cool completely, wrap each muffin in plastic wrap, and place them in a z ip-top freezer bag.
To reheat, microwave a muffin for about 30 seconds or let it thaw at room temperature for an hour.
Recipe FAQs
Overmixing the batter is a common reason for dense muffins. Stir just until the ingredients are combined to keep the texture light and fluffy.
Absolutely! If you prefer to use an oven, bake them at 350°F (175°C) for about 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Did you make this recipe? Please let me know how it turned out! Please give us a five-star rating and leave a comment below.
I hope you enjoy the process of preparing these delicious Air Fryer Raspberry and White Chocolate Muffins just as much as you enjoy eating them! 🙂
Bon appétit!
Air Fryer Raspberry and White Chocolate Muffins
Ingredients
- 50 g unsalted butter (softened at room temperature)
- 70 g caster sugar
- 1 large egg (at room temperature)
- 70 g natural plain yogurt
- 1 tbsp semi-skimmed or full-fat milk
- ½ tsp vanilla bean paste
- 125 g self-raising flour
- pinch of salt
- 100 g raspberries
- 50 g white chocolate
Instructions
- Preheat your air fryer to 320°F (160°C) for about 3 minutes. This ensures it's at the right temperature when you're ready to bake.
- Using a hand blender, cream the softened butter and caster sugar together until you achieve a smooth and fluffy consistency.
- Beat in the egg until it is fully incorporated before mixing in the vanilla bean paste or extract for a delightful aroma.
- Stir in the plain natural yogurt and the semi-skimmed or full-fat milk.
- In a separate bowl, combine the self-raising flour and salt.
- Gradually add the dry mixture to the wet ingredients, and fold gently until everything is well combined without overmixing it.
- Carefully fold the white chocolate pieces into the batter.
- Line your silicone muffin cups with paper liners or lightly grease them. I use a 7-cup mini muffin mold that fits perfectly to my air fryer but you can use full-size individual muffin cups. You might need to bake your muffins in 2-3 batches.
- Fill each cup about two-thirds full with batter to allow room for rising and add a couple of raspberries on top.
- Place the filled muffin cups in the air fryer basket, ensuring they don't touch each other to allow proper air circulation.
- Air fry the muffins at 320°F (160°C) for 10 minutes. Check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they're ready. If you use normal muffin cups, you will need to bake them for another 3-4 minutes.
- Once done, carefully remove the muffins from the air fryer and let them cool in the cups for a few minutes before transferring them to a serving plate.
Notes
- Overmixing the batter too much can make the muffins tough. Stir until the ingredients are just combined.
- Muffin recipes need precise measurements. Using a kitchen scale to weigh ingredients is the best way to get perfect muffins.
- Air fryer models can vary, so keep an eye on your muffins during the last few minutes of baking to prevent overcooking.
- Make sure the eggs are at room temperature before using them in the muffin batter.
