Air Fryer Oven Choc Muffins

Air Fryer Oven 

Choc Muffins

Recipe : Chat GPT

Serving : 

Can yield 9 topline cupcakes when fill 2/3 cup with batter 

🧁 Ingredients

Dry

95 g all-purpose flour

22 g cocoa powder (unsweetened)

75 g sugar (I used 65 g)

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

Wet

1 large egg (room temp)

90 ml buttermilk (or 90 ml milk + 1 tsp lemon juice, rest 5 min)

50 ml vegetable oil

60 ml hot water

1 tsp vanilla

🥄 Method (important for fluffy texture)

Preheat air fryer 160°C for 5 minutes

Whip the egg In a bowl, beat the egg with sugar for 1–2 minutes until pale and slightly thick.

This traps air → light crumb.

Add wet Whisk in oil, vanilla, then buttermilk.

Mix dry In another bowl, whisk flour, cocoa, baking powder, baking soda, salt.

Combine Add dry into wet. Mix gently until just smooth.

Add hot water Slowly pour in hot water and fold gently.

Batter will be thin — that’s correct for light texture.

Fill Line tray. Fill cups ⅔ full (not ¾ — prevents density).

Bake 160°C for 13–15 minutes

Do NOT overbake — toothpick should have moist crumbs.

Cool Let rest 10 minutes before removing.

🧁 Texture you will get

✔ Soft sponge

✔ Moist crumb

✔ Light, fluffy

✔ Not heavy

✔ Not dry

Not too sweet too, just nice. I added half cadburry choc on top, perfect.