Air Fryer Pancake Muffins

Quick, foolproof Air Fryer Pancake Muffins that are amazingly soft, moist, fluffy, and delicious. A healthy, eggy, dessert bread that takes minutes to whip up, and tastes like a sponge cake straight from a Chinese bakery store. A surefire winner and keeper for the recipe box.

Serves: 8
Prep Time: 15 minutes – Cooking Time: 11 minutes – Total Time: 26 minutes

Helpful equipment

  • Electric mixer
  • Air Fryer Toaster Oven
  • Silicone baking cups
  • Spatula and whisk
  • Two mixing bowls


  • 1 egg
  • 3-4 tsp sugar or sugar substitute divided
  • 3 tbsp liquid egg whites or 1 egg white
  • 3 tbsp. choice of flour
  • ½ tsp baking powder
  • 2.5 tbsp milk
  • ½ tsp oil
  • ½ tsp lemon juice or ¼ tsp cream of tartar


Step 1
Remove egg from refrigerator and separate the egg white from egg yolk into different mixing bowls. Pour liquid egg whites into the the designated egg white bowl. Allow the egg white bowl to reach room temperature, about 15 minutes.

Step 2
In the bowl containing egg yolk, add milk, 2 tsp sugar, and oil. Sift in flour and baking powder. Whisk until the ingredients are well combined.

Step 3
To the bowl with egg whites, add ½ tsp lemon juice. Utilizing an electric mixer with a whisk attachment, beat the egg whites on high speed until frothy. Gradually add 2 tsp sugar, while continue to beat, until stiff peaks form.

Step 4
Take one quarter of the egg white mixture and whisk into the egg yolk mixture. Gently fold in the remaining egg white mixture.

Step 5
Divide batter evenly between 8 silicone baking cups, filling each cup about 2/3 full.

Step 6
Air fry for 11 minutes at 325F until cooked through. Remove and let cool. These will deflate after cooling and are best eaten fresh! 


  • For the type of flour, choose your preferred flour. The muffins featured are composed of a 50:50 blend of Carbalose (low-carb flour) and all purpose flour; alternatively, a mixture of half flour and half grated cheese yields a similar texture while adding a touch more moisture.
  • For convenience, this recipe utilizes liquid egg whites rather than fresh egg whites, which are a perfect substitute. Liquid egg whites still whip up well and makes storing or discarding an egg yolk unnecessary.

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