These air fryer breakfast muffins with cheese, onion, tomatoes and bacon are made in one bowl and are perfect for lovers of a full English breakfast.
They're a good way to use up leftover crispy cooked bacon, if you have any (I admit, uneaten bacon isn't a concept many will find familiar) and the other ingredients are likely to be in your fridge and cupboards already too.
We're a pretty busy family and at least one or two of has a commute ahead of us on any given weekday morning, so having a batch of these in the fridge comes in useful.
To make these savoury air fryer muffins, you'll mix milk and a little lemon juice together to produce a makeshift buttermilk, to which you'll add eggs, olive oil.
With all the liquid ingredients added in, you'll sift in some baking powder, salt, pepper and flour (I like a mix of plain and wholemeal).
Finally, you'll fold in a generous amount of shredded cheddar cheese, cooked bacon, diced tomato and finely chopped onion.
You'll then spoon the mixture into a couple of muffin trays of the right dimensions to fit your air fryer and bake a batch at a time for about 20 minutes until golden.
Your kitchen will smell gorgeous as these muffins bake.
The texture of the baked muffins is very tender and moist, much like a sweet muffin but with savoury flavour.
They're not quite a full English breakfast in a muffin, but they definitely have those vibes. If you love them the first time, you try experimenting with little tweaks.
A little chopped sausage would probably work very nicely in place of, or in addition to, the bacon.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 150 ml (5.1 floz) whole milk
- 1 tbsp lemon juice
- 40 g (1.4 oz) olive oil
- 1 medium free range egg
- 60 g (2.1 oz) plain white flour
- 125 g (4.4 oz) wholemeal plain flour
- 2 tsp baking powder
- 100 g (3.5 oz) mature cheddar cheese grated
- 1 salad tomato deseeded and diced
- 4 streaky smoked bacon rashers cooked until crispy
- 1/4 red onion finely diced
Equipment
Instructions
Grease or oil spray your muffin tins.
Put the milk and lemon juice in the bowl, whisk together and let sit for 5 minutes.
Add the olive oil and eggs.
Whisk together.
Sift the plain flour, wholemeal plain flour, baking powder and a pinch of salt and pepper into the bowl. If there's any bran left in the sieve, tip that in too.
Mix together.
Add the grated cheese, tomatoes, bacon and red onion.
Stir together.
Divide the batter between two 4-hole muffin trays. You can fill the holes generously as these muffins rise up without spreading.
Preheat your air fryer according to the manufacturer's instructions (mine defaults to 4 minutes at 205C).
Put the first muffin tray in the air fryer basket.
Set the air fryer to 170C and cook for 20 minutes until risen and golden.
Cool the muffins in their tray on a wire rack for a few minutes.
Now gently remove them from the tray and stand direct on the rack to continue cooling. These muffins are delicious warm or cold.
These muffins rise beautifully, giving a lovely golden colour all over, and a perfectly soft and light crumb.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this air fryer breakfast muffins recipe
Air Fryer Breakfast Muffins Recipe
Ingredients
- 150 ml (5.1 floz) whole milk
- 1 tbsp lemon juice
- 40 g (1.4 oz) olive oil
- 1 medium free range egg
- 60 g (2.1 oz) plain white flour
- 125 g (4.4 oz) wholemeal plain flour
- 2 tsp baking powder
- 100 g (3.5 oz) mature cheddar cheese grated
- 1 salad tomato deseeded and diced
- 4 streaky smoked bacon rashers cooked until crispy
- 1/4 red onion finely diced
Equipment
- 2 4-hole muffin tins
Instructions
- Grease or oil spray your muffin tins.
- Put the milk and lemon juice in the bowl, whisk together and let sit for 5 minutes.
- Add the olive oil and eggs and whisk together.
- Sift the plain flour, wholemeal plain flour, baking powder and a pinch of salt and pepper into the bowl and mix together. If there's any bran left in the sieve, tip that in too.
- Add the grated cheese, tomatoes, bacon and red onion. Stir together.
- Divide the batter between two 4-hole muffin trays. You can fill the holes generously as these muffins rise up without spreading.
- Preheat your air fryer according to the manufacturer's instructions (mine defaults to 4 minutes at 205C).
- Put the first muffin tray in the air fryer basket. Set the air fryer to 170C and cook for 20 minutes until risen and golden.
- Cool the muffins in their tray on a wire rack for a few minutes, then gently remove them from the tray and stand direct on the rack to continue cooling. These muffins are delicious warm or cold.
Nutrition
More air fryer recipes to try
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