Air Fryer Peanut Butter Mug Cake
Description
Five pantry ingredients, one mug, eleven minutes. This air fryer peanut butter mug cake bakes up soft and tender with no egg and no mixer — the easiest single-serving dessert you can make on a weeknight.
Ingredients
- 3 tablespoons all-purpose flour, spooned and leveled
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder, ← see note below
- 3 tablespoons milk
- 2 tablespoons creamy peanut butter
Instructions
- Mix the batter. In a small bowl, stir together the flour, sugar, and baking powder. Add the milk and stir until smooth with no dry pockets at the bottom.
- Add the peanut butter. Fold in the peanut butter until the batter is one even color. Stop as soon as it comes together — overmixing makes the cake tough.
- Fill the mug. Lightly grease an oven-safe mug or ramekin. Spoon in the batter, filling no more than two-thirds full.
- Air fry. Set the mug into the air fryer basket and cook at 330°F for 5–6 minutes on the air fry setting. Start checking at 5 minutes.
- Check for doneness. A toothpick inserted into the center should come out with a few moist crumbs. Wet batter means another 30–60 seconds.
- Cool and top. Let the cake rest 2 minutes, then add whipped cream or peanut butter chips and serve warm.
Equipment
- Oven-safe mug or ramekin, 10–12 oz
- Cooking Spray
- Measuring spoons
Notes
Mug size: A standard 10–12 oz oven-safe ceramic mug works best. Straight sides bake more evenly than flared ones. Make sure there's clearance above the mug in your basket — this cake rises.
Peanut butter: Shelf-stable creamy peanut butter gives the most consistent result. Natural-style separates in the batter and can leave an oily layer at the bottom; stir it well first if it's what you have.
Air fryer variation: Basket models run hotter than oven-style. Start checking at 5 minutes and pull it slightly underdone rather than over — a gooey center is good, a dry mug cake can't be fixed.
Microwave option: High for 60–90 seconds. Spongier texture, but it works.
Make ahead: Mix the batter, cover the mug, and refrigerate up to 24 hours. Stir once and add a minute to the cook time.
Nutrition
Serving: 1ServingCalories: 394kcalCarbohydrates: 51gProtein: 11gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 579mgPotassium: 273mgFiber: 2gSugar: 30gVitamin A: 73IUCalcium: 310mgIron: 2mg