Air Fryer Gingerbread Muffins — Did you buy an air fryer? Have you been dying to try it out but don’t know where to start? Well, today, I will show you how easy it is to make Air Fryer Gingerbread Muffins! These little guys are so perfect for the holiday season!
When I bought my air fryer, everyone told me that the best way to use it would be Frozen French Fries. While they are a delicious side dish, there’s a whole world of other foods that you can make in your new appliance! With Thanksgiving around the corner, we’re going back to basics with these Air Fryer Gingerbread Muffins. They’re great as a snack, breakfast, or dessert.
Why You Will Love These Muffins!
For a Christmas treat that will have you in the mood for winter, try these hot gingerbread muffins. They’re deep brown and rich with robust spice from bits of ground cloves mixed into them!
There’s also a cream cheese frosting on top to give your mouth an extra crunchy sensation- topped with chocolate gingerbread cookies!
Oh, so cute and perfect for your holiday dessert table.
Ingredients Needed For Air Fryer Gingerbread Muffins
- Butter
- Dark Molasses
- Dark Brown Sugar
- Egg
- Sour Cream
- Milk
- All-Purpose Flour
- Baking Soda
- Seasonings: Salt, Ground Ginger, Cloves, Cinnamon
How To Make Air Fryer Gingerbread Muffins
In a large bowl, cream together the butter, dark brown sugar, and dark molasses. Until it’s well incorporated, Fold the egg, sour cream, and milk in, mix well. Mix the dry ingredients, the flour, baking powder, salt, ground ginger, ground cloves, and ground cinnamon in another bowl.
Slowly fold the dry ingredients into the wet ingredients, mix until smooth.
Spray or line your muffin tin with muffin liners, and then using a spoon, the batter in, filling it 2/3 the way full.
Set the muffin tin into the air fryer, and set the temperature to 320 degrees F, air fryer setting, for 10 to 12 minutes. Let the muffins cool before adding your cream cheese frosting.
To Make The Cream Cheese Frosting:
Mix the cream cheese, butter, pure vanilla extract, salt, and powdered sugar in a large bowl. Mix until smooth.
Pipe the cream cheese frosting onto the gingerbread muffins.
Pro Tips:
- Fill your muffins only 2/3 way full, the muffins will rise, significantly.
- Since every air fryer is slightly different, check on your muffins frequently during the cooking process. The best way to tell if muffins are done is to stick a toothpick into the center of the muffin, when it comes out clean, remove the muffins.
- You can use either sour cream or Greek Yogurt, be sure to use the same amount, whatever you use.
What Type of Molasses To Use:
Molasses is a food product made from the juice of sugar cane. It has been used as a sweetener and as an ingredient in cooking for centuries. Still, different types of molasses have specific uses that should be taken into consideration when cooking.
Today, we used Dark Molasses which is always found in a gingerbread recipe. It’s different than other molasses because it’s thicker than regular molasses and less sweet.
How To Store:
You can make these Air Fryer Gingerbread Muffins about 4 to 6 days in advance. Kept in an airtight container, they will stay fresh. I would hold off on frosting the muffins until right before serving.
How To Freeze:
Let the muffins cool to room temperature, and then place them into a freezer bag. They will last for about 1 to 2 months. When ready to serve, defrost (thaw) at room temperature, and then frost your cupcakes.
What Pans To Use:
Some of the best pans I have found by accident came across from one of my friends, and I have loved baking with them every time. They fit perfectly in an air fryer basket model. But remember to measure the interior of the basket! (affiliate link included)
More Air Fryer Recipes:
- AIR FRYER S’MORES COOKIES
- AIR FRYER CHRISTMAS BROWNIE MIX COOKIES
- EASY AIR FRYER LEMON DONUTS
- AIR FRYER EVERYTHING BAGEL BREAD
- AIR FRYER MACARONI AND CHEESE MUFFINS
Air Fryer Gingerbread Muffins
Description
Ingredients
- 1 stick unsalted butter, room temperaure
- 3/4 cup dark molasses
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup sour cream
- 1/2 cup milk
- 2 2/3 cup all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon ground cinnanmomn
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
Cream Cheese Frosting:
- 1 stick unsalted butter, room temperarue
- 8 ounces cream cheese, room temperaure
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powderd sugar
Instructions
- In a large bowl, cream together the butter, dark brown sugar, and dark molasses. Until it's well incorporated, Fold the egg, sour cream, and milk in, mix well. Mix the dry ingredients, the flour, baking powder, salt, ground ginger, ground cloves, and ground cinnamon in another bowl.
- Slowly fold the dry ingredients into the wet ingredients, mix until smooth.
- Spray or line your muffin tin with muffin liners, and then using a spoon, the batter in, filling it 2/3 the way full.
- Set the muffin tin into the air fryer, and set the temperature to 320 degrees F, air fryer setting, for 10 to 12 minutes. Let the muffins cool before adding your cream cheese frosting.
- To Make The Cream Cheese Frosting: Mix the cream cheese, butter, pure vanilla extract, salt, and powdered sugar in a large bowl. Mix until smooth.
- Pipe the cream cheese frosting onto the gingerbread muffins.
- Decorate, plate and serve.
Equipment
- Muffin Tin
Nutrition
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