These savory muffins are a quick way to use up cheddar cheese in your fridge while enjoying a breakfast that feels like it came from a bakery. The key to success lies in using an air fryer basket lined with parchment paper or silicone mats, which allows the batter to cook evenly without steaming.
Unlike traditional muffins baked in a deep oven pan, these are prepared in shallow ramekins or small baking cups that fit inside the air fryer. This method ensures the bottom crust forms correctly while the top browns quickly due to the direct airflow. The result is a dish with a distinct crunch on the exterior and a soft, custard-like interior.
Recipe Overview
This recipe yields exactly 4 servings. Preparation time is approximately 15 minutes, plus 10 minutes of air frying per batch. You will need to cook two batches to reach the full yield, making the total elapsed time roughly 30 minutes including cooling.
Equipment and Capacity
Suitability depends on your specific appliance model. A standard air fryer basket with a capacity of about 1 quart (approx. 1 liter) is ideal for this dish. You will need four to five ramekins or small muffin tins, each holding roughly 1/4 cup of batter. Ensure these containers do not exceed two-thirds full when loaded into the basket to allow air circulation.
Ingredients
- Self-raising flour: 120g
- All-purpose flour: 60g
- Sugar: 45g
- Baking powder: 10g
- Salt: 3g
- Unsalted butter, melted and cooled: 90g
- Large eggs: 2 (approx. 100g total)
- Milk: 60ml
- Cheddar cheese, shredded: 80g
- Chives, fresh, finely chopped: 15g
- Olive oil, extra virgin: 10ml
Instructions
- Preparation: Preheat your air fryer to 180°C (350°F). Line the basket with parchment paper or a silicone mat. If using ramekins, place them in a single layer on the mat.
- Mixing Dry Ingredients: In a large bowl, sift together the self-raising flour, all-purpose flour, sugar, baking powder, and salt. Ensure there are no large clumps of flour remaining.
- Combining Wet Ingredients: In a separate jug, whisk the melted butter until smooth. Add the eggs one at a time, beating well after each addition. Stir in the milk and olive oil.
- Combining Batters: Pour the wet ingredients into the dry ingredients. Mix on low speed for 1 to 2 minutes just until combined. Do not overmix, as this develops gluten and creates a tough texture. Fold in the shredded cheddar cheese and chopped chives gently with a spatula.
- Portioning: Spoon the batter into your prepared ramekins or muffin cups, filling them about 3/4 full. This height ensures they cook through without burning on top.
- Air Frying: Place the ramekins in the air fryer basket in a single layer. Cook at 180°C (350°F) for 12 minutes. Halfway through, you may gently shake the basket to ensure even browning.
- Checking Doneness: Use a food thermometer to check the internal temperature of the center of a muffin. The target is 165°F (74°C), which indicates the custard is fully set and safe to eat. If using a wooden skewer, it should come out clean with no wet batter clinging to it.
- Resting: Remove the muffins from the air fryer and let them cool in the basket for 5 minutes before transferring to a wire rack. This allows the structure to set completely.
Troubleshooting
- Soggy Bottoms: If the bottoms are soggy, ensure your ramekins are dry before adding batter and that you are not overcrowding the basket, which traps steam.
- Dense Texture: Overmixing the batter is the most common cause of density. Mix only until ingredients are combined, leaving a few lumps is acceptable.
- Undercooked Centers: If the center remains liquid after 12 minutes, return the basket to the air fryer for 2 more minutes at the same temperature.
Substitutions
You can substitute half of the butter with an equal amount of coconut oil for a dairy-free option. For those preferring a lower fat content, you may replace half the milk with water, though this will slightly reduce richness. Do not substitute almond flour for self-raising flour as it alters the leavening properties significantly.
Serving and Storage
These muffins are best served warm while the cheese is still soft inside. They pair well with a side of fruit, yogurt, or a simple green salad. For storage, allow them to cool completely before placing them in an airtight container. They will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating
To reheat, place the muffins in the air fryer basket at 160°C (320°F) for 3 to 4 minutes. This restores crispness without drying out the interior. Ensure they reach an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make these in a standard oven?
Yes, but you will need a muffin tin with shallow cups. Bake at 375°F (190°C) for about 18-20 minutes until the center reaches 165°F.
What if I only have one ramekin?
You can make a single large loaf or cake in a round baking dish, but the texture will differ from individual muffins. The air fryer method is optimized for small portions.
Is this suitable for children?
Yes, provided the cheese and eggs are fully cooked to safe temperatures. Always check that the center is firm before serving.
