Easter air fryer carrot cake muffins became my shortcut after one too many dry oven batches. I love carrot cake, but the first time I tried muffins in the air fryer, they browned too quickly and stayed undercooked in the center. After testing this three ways, different grate sizes for the carrots, lower heat, and adjusting moisture, I finally landed on a method that keeps them soft and fluffy. The key was finely grated carrots and a slightly lower temperature so they bake evenly without drying out.
Why This Easter Air Fryer Carrot Cake Muffins Recipe Works
Traditional carrot cake muffins bake at 350°F in a full-size oven, but air fryers cook faster due to circulating heat. I discovered that reducing the temperature to 320°F (160°C) allows the muffins to cook through gently while still developing lightly golden tops.
Finely grated carrots release natural moisture, keeping the crumb tender. A small amount of oil combined with Greek yogurt prevents dryness without making them heavy. These Easter air fryer carrot cake muffins come out soft, warmly spiced, and perfect for spring brunch.
Timing for Easter Air Fryer Carrot Cake Muffins
Prep Time: 5 minutes
Cook Time: 10–12 minutes
Total Time: 15–18 minutes
Ingredients for Easter Air Fryer Carrot Cake Muffins
Simple ingredients make these festive and flavorful.
Dry Ingredients:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Wet Ingredients:
- 1 large egg
- ⅓ cup brown sugar
- ¼ cup plain Greek yogurt
- 2 tablespoons neutral oil (like avocado or vegetable oil)
- ½ teaspoon vanilla extract
- ½ cup finely grated carrots
Optional Add-Ins:
- 2 tablespoons chopped walnuts
- 1 tablespoon raisins
- Pastel sprinkles for Easter
Simple Cream Cheese Drizzle (Optional):
- 2 tablespoons softened cream cheese
- 1 tablespoon powdered sugar
- 1–2 teaspoons milk
How to Make Easter Air Fryer Carrot Cake Muffins
- Preheat your air fryer to 320°F (160°C) for 3 minutes.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk egg and brown sugar until smooth.
- Stir in Greek yogurt, oil, and vanilla.
- Fold in finely grated carrots.
- Gradually mix dry ingredients into wet ingredients until just combined. Do not overmix.
- Line silicone muffin cups or lightly grease small ramekins.
- Fill each cup about ¾ full.
- Place cups in the air fryer basket, leaving space between them.
- Air fry at 320°F (160°C) for 10–12 minutes until tops are lightly golden and a toothpick inserted comes out clean. Internal temperature should reach about 200°F (93°C) for baked goods.
- Let cool for 5 minutes before removing.
- Whisk drizzle ingredients and spoon lightly over cooled muffins.
Tips for Perfect Easter Air Fryer Carrot Cake Muffins
- Grate carrots finely: Large shreds can create uneven texture.
- Don’t overcrowd: Cook in batches if needed.
- Check early: Smaller air fryers may finish closer to 10 minutes.
- Avoid overmixing: Keeps muffins light and fluffy.
- Cool before glazing: Warm muffins can melt the drizzle.
- Extra moisture: Add 1 tablespoon crushed pineapple if desired (drained well).
Storing and Reheating Easter Air Fryer Carrot Cake Muffins
Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Reheating: Air fry at 300°F (150°C) for 2–3 minutes to refresh.
Variations:
- Make them whole wheat for added fiber.
- Add shredded coconut for a spring twist.
- Skip the glaze for a lighter breakfast option.
- Turn into mini muffins and reduce cook time to 7–8 minutes.
Conclusion
Easter air fryer carrot cake muffins are one of my favorite spring baking shortcuts. They’re moist, warmly spiced, and perfectly portioned for brunch. Once you try them in the air fryer, you’ll love how quick and evenly they bake.
