Air Fryer Zucchini Muffins
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Whenever I have zucchini on hand, Air Fryer Zucchini Muffins are always my first choice. The crumb is tender and moist from the grated zucchini, the Emmental cheese melts all the way through every bite, and the air fryer gets them golden and done faster than the oven. Finished with flaky salt on top, these are completely irresistible.
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I make these for weekend brunches and grab-and-go breakfasts throughout the week because they’re hearty enough to actually keep you full. They pack beautifully for lunchboxes and work great as a savory side alongside soup or salad. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Zucchini Muffins with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
These come together so quickly and cleanly, you’ll wonder why you ever bothered with the oven for muffins.
Line Your Muffin Cups
Line 6 silicone muffin cups or a tray with paper liners. I love using my reusable silicone baking cups because they make cleanup effortless and prevent muffins from sticking.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Stir in the grated Emmental cheese until it’s evenly coated in the flour mixture.
Mix the Wet Ingredients
In another bowl, whisk together the grated zucchini, chopped onion, milk, and eggs until everything is well combined.
Combine and Fill
Pour the wet mixture into the dry ingredients, stirring gently until just combined. Don’t overmix.
Divide the batter evenly among the muffin cups. I use a cookie scoop for this, so each muffin comes out the same size and nothing overflows.
Sprinkle the tops with flaky salt and extra black pepper if desired.
Air Fry
Place in your air fryer basket at 400ºF (200°C) for about 8 minutes, or until the muffins are golden and cooked through. I always check mine a minute or two early since air fryers vary in wattage, and a clean cake tester inserted into the center means they’re done.
Cool on a Wire Rack
Cool slightly, then transfer to a wire rack. I use my stainless steel cooling rack for this, which lets air circulate under the muffins so they don’t get soggy on the bottom.
Serve Your Air Fryer Zucchini Muffins
Serve warm or at room temperature. They’re great on their own or alongside a simple salad or soup for a fuller meal. Enjoy!
Once cooled, this muffin carrier keeps them secure and upright during transport. They hold their shape well and travel beautifully to potlucks, lunchboxes, or casual get-togethers.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- Ground black pepper to taste
- 1 ½ cups Emmental cheese grated (or any melty cheese)
- 2 cups zucchini grated and lightly squeezed
- ¼ cup onion finely chopped
- 1 cup milk
- 2 large eggs
- Flaky salt for topping
Instructions
- Line 6 silicone muffin cups or a tray with paper liners.
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Stir in the grated cheese.2 cups all-purpose flour, 4 teaspoons baking powder, ½ teaspoon salt, Ground black pepper, 1 ½ cups Emmental cheese
- In another bowl, whisk together the zucchini, onion, milk, and eggs.2 cups zucchini, ¼ cup onion, 1 cup milk, 2 large eggs
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix. Divide the batter evenly among the muffin cups. Sprinkle tops with flaky salt and extra pepper if desired.Flaky salt
- Air fry at 400ºF (200°C) for about 8 minutes, or until muffins are golden and cooked through.
- Cool slightly, then transfer to a wire rack.
Notes
- Squeeze your zucchini well: Grated zucchini holds a lot of water. Give it a light squeeze before adding it to the bowl so your batter isn’t too wet and your muffins don’t turn out dense.
- Don’t overmix the batter: Stir the wet and dry ingredients together just until combined. Overmixing develops the gluten in the flour, leading to tough, dense muffins rather than light, fluffy ones.
- Coat the cheese in the flour mixture: Stirring the grated Emmental into the dry ingredients before adding the wet mixture helps it distribute evenly throughout the batter, preventing it from sinking to the bottom.
- Season generously: The flaky salt on top isn’t optional in my kitchen. It enhances the cheese and balances the mild zucchini flavor, so don’t be shy with it.
- Check at the 8-minute mark: Air fryers vary in power, so start checking your muffins at 8 minutes. A toothpick inserted into the center should come out clean when they’re done.
- Flash-freeze before storing: If you’re freezing a full batch, freeze the muffins on a baking sheet for 1 hour before transferring them to a bag or container. It keeps them from freezing together into a clump and makes it easy to grab one at a time.
Nutrition
How to Store Leftovers
Once the muffins are fully cooled, store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Warm them in the air fryer for a couple of minutes to bring back that golden top and fluffy texture.
To freeze, place cooled muffins on a baking sheet and flash freeze for 1 hour before transferring to a freezer-safe bag or container. I love using my freezer-safe glass containers for this. They’ll keep in the freezer for up to 2 months.
Thaw overnight in the fridge or reheat straight from frozen in the air fryer at 350ºF for a few minutes until warmed through.
What to Serve With Air Fryer Zucchini Muffins
These pair beautifully with a light tomato soup or a creamy vegetable soup for a cozy, satisfying lunch. They’re also lovely alongside a simple green salad dressed with lemon vinaigrette when you want something fresh and easy.
For a brunch spread, set them out with scrambled eggs, sliced avocado, and fresh fruit for a relaxed morning that feels a little special without much effort.
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