These decadent muffins are great for any chocolate lover’s sweet tooth! They are technically a sweet breakfast item but could pass for an afternoon snack or dessert too! For the fluffiest muffins, use room temperature eggs and milk. Simply set those items out about 30 minutes before you begin making the batter.
Hands-On Time: 15 minutes
Cook Time: 15 minutes
PER SERVING
CALORIES: 397 | FAT: 21g | SODIUM: 278mg | CARBOHYDRATES: 52g | FIBER: 3g | SUGAR: 35g | PROTEIN: 5g
Serves 6
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup plus 1 tablespoon granulated sugar, divided
- 1 large egg
- ¼ cup buttermilk
- 6 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet mini chocolate chips
1. Preheat air fryer to 350°F. Spray a six-hole silicone egg mold with olive oil spray and set aside.
2. In a medium bowl, mix together flour, cocoa powder, ½ cup granulated sugar, egg, buttermilk, butter, vanilla, baking powder, baking soda, and salt. Stir until no longer dry but still lumpy. Fold in chocolate chips. Stir just until evenly distributed.
3. Scoop mixture into prepared egg mold, filling ¾ full. Sprinkle top of batter with remaining 1 tablespoon granulated sugar. Carefully place egg mold inside air fryer.
4. Air fry 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove egg mold from air fryer, set mold on a wire rack, and let cool 10 minutes. Serve.
