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Instructions
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and fresh lemon juice.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
- Preheat your air fryer to 320°F (160°C).
- Line muffin tins with muffin liners, and fill each cup about 2/3 full with batter.
- Place the muffin tins in the air fryer basket and cook for 10-12 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool for a few minutes before transferring to a wire rack to cool completely.
- If desired, dust with powdered sugar before serving.
Chef’s Tips
- For extra lemon flavor, try adding a lemon glaze on top after baking.
- Make sure your ingredients are at room temperature for the best results.
- Do not overmix the batter; mix just until combined for fluffy muffins.
Nutrition (per serving)
Approximate calories: 150, Protein: 2g, Carbs: 22g, Fat: 6g
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