6-Ingredient Air Fryer Muffins (No Mixer, No Butter!)

Fluffy sour cherry muffins on an oval wooden board, no butter, 6 ingredients.

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5 from 12 votes

6-Ingredient Air Fryer Muffins (No Mixer, No Butter!)

Fluffy, easy muffins made with yogurt and cherries. Just 6 ingredients, no butter, and no mixer needed.

Prep Time10

Cook Time16

Total Time26

Course: Breakfast / Brunch, Snacks / Small Bites

Cuisine: American, European

Servings:

Calories: 214kcal

Author: Claudia Ciorteanu

Equipment

Air fryer (any model with a bake setting)
Use muffin liners placed in individual silicone cups or a 6-cup silicone muffin tray.
1 mixing bowl + whisk

Ingredients

½ cup sour cherries pitted (Fresh or frozen!)
2 large eggs Vegan? See swaps below!
¼ cup coconut oil melted
⅔ cup plain yogurt (Dairy-free works!)
2 tablespoon stevia sugar or regular sugar dissolved in 2 tablespoon water or milk
1 ¼ cups self-rising flour (GF? Use 1:1 blend!)

US Customary - Metric

Instructions

First, grab your favorite mixing bowl – I like using a wide one so I don’t make a mess. Crack in the eggs and whisk them up. Then add the coconut oil (don’t worry if it’s a little lumpy), yogurt, and stevia that you've dissolved in two tablespoons of water or milk. Take your whisk and stir everything together. See those small lumps? Perfect – overmixing makes muffins tough, so we want to keep it gentle.
2 large eggs, ¼ cup coconut oil, ⅔ cup plain yogurt, 2 tablespoon stevia sugar or regular sugar
Little Tip From My Kitchen: If your coconut oil firms up, warm the bowl in your hands for a minute or place it near the preheating air fryer. No stress!
Sprinkle the flour over your wet mixture and fold it in with a spatula or whisk. Once you don’t see any dry flour, gently stir in the sour cherries.
1 ¼ cups self-rising flour, ½ cup sour cherries
If you’ve got muffin liners, pop them into your silicone cups. If using a silicone tray, no liners needed! A swipe of coconut oil works just fine. Fill each cup about ¾ full – I like using an ice cream scoop for this. Less mess, more fun!
Place the muffins in your air fryer (any model with a bake setting works great) at 160°C (that's 320°F for my American friends) for 16 minutes. Your kitchen will start smelling amazing around the 12-minute mark – totally normal!
When time’s up, do the toothpick test: stick one in the center, and if it comes out clean, you're good to go!
Quick note: Every air fryer is a little different, so take a peek at 14 minutes just in case. You've got this!

Video

Notes

If using frozen cherries, no need to thaw—just toss them in frozen.
For a vegan version, swap the eggs with 2 flax eggs (2 tablespoon ground flaxseed + 6 tablespoon water, rested for 5 mins).
Dairy-free yoghurt works great here—plain coconut or almond yoghurt are both good picks.
Want to go gluten-free? Use a 1:1 gluten-free flour blend made for baking (with xanthan gum included).
Don’t worry if your coconut oil solidifies—warm the bowl slightly or set it near your air fryer.
Don’t overmix the batter—some small lumps are totally okay and make for softer muffins.
All air fryers bake differently—check on your muffins at the 14-minute mark to avoid overbaking.
For fluffier muffins, let the batter rest 5 minutes before baking.

Nutrition