Go Back

Air Fryer Carrot Cake Muffins - Soft, Spiced, and Ready Fast

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Dry ingredients: 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar (or 1/2 cup sugar + 2 tbsp brown sugar)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon fine sea salt
  • Wet ingredients: 2 large eggs, room temperature
  • 1/2 cup neutral oil (canola, avocado, or light olive oil)
  • 1/3 cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • Add-ins: 1 1/2 cups finely grated carrots (about 2 medium)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/3 cup raisins (optional)
  • For a simple glaze (optional): 3 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Prep the air fryer: Preheat to 320°F (160°C) for 3–5 minutes. Line a muffin tin that fits your air fryer basket or use sturdy silicone muffin cups. Lightly grease the cups.
  2. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
  3. Mix wet ingredients: In a separate bowl, whisk the eggs, oil, yogurt, and vanilla until smooth.
  4. Combine: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. The batter will be thick—don’t overmix.
  5. Fold in carrots and add-ins: Stir in the grated carrots and any optional nuts or raisins. Fold until evenly distributed.
  6. Fill cups: Divide the batter evenly among 8–10 muffin cups, filling them about 3/4 full. Smooth the tops slightly with a spoon.
  7. Air fry: Place the muffins in a single layer in the basket. Air fry at 320°F (160°C) for 12–16 minutes, or until the tops are set and a toothpick comes out with just a few moist crumbs. Work in batches if needed.
  8. Cool: Let muffins cool in the cups for 5 minutes, then transfer to a rack. Cool completely if you plan to glaze.
  9. Optional glaze: Beat cream cheese, powdered sugar, milk, vanilla, and a pinch of salt until smooth. Spread or drizzle over cooled muffins.