Air Fryer Potato And Bacon Muffins Recipe

Ingredients

The Base & Dry Ingredients

• 1.5 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

The Wet Ingredients & Add-Ins

• 1 cup grated starchy potatoes (such as Russet, peeled and excess moisture squeezed out)
• 6 slices thick-cut bacon, cooked crisp and crumbled
• 1/2 cup sharp cheddar cheese, freshly shredded
• 2 tablespoons fresh chives, finely chopped
• 1 large egg (at room temperature)
• 3/4 cup whole milk (or buttermilk for extra tenderness)
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tablespoon sour cream (adds moisture and rich flavor)

Instructions

Phase 1: Preparation and Bacon Crisp (Intensity: Low)

1. Prep the Bacon: Cook your thick-cut bacon slices in a skillet or your air fryer at 200°C for about 8 to 10 minutes until completely crisp. Transfer them to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into bite-sized pieces and set aside.
2. Prep the Potatoes: Peel and coarsely grate your potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This step is crucial to prevent soggy muffins.

Phase 2: Mixing the Batter (Intensity: Moderate)

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, garlic powder, and onion powder until well combined and aerated.
2. Incorporate Add-Ins: Toss the grated potatoes, half of the crumbled bacon, half of the shredded cheddar cheese, and the chopped chives directly into the dry flour mixture. Stir gently so that the potato shreds and bacon pieces are lightly coated with flour; this prevents them from sinking to the bottom during cooking.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the egg, whole milk, melted butter, and sour cream until smooth and fully emulsified.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Using a spatula, fold the mixture gently until just combined . Do not overmix, or the muffins will turn out tough. A few small lumps in the batter are completely normal.

Phase 3: Air Frying (Intensity: High)

1. Preheat the Air Fryer: Preheat your air fryer to 160°C for 5 minutes . Preheating ensures the muffins begin cooking immediately, giving them a proper rise.
2. Fill the Muffin Liners: Place silicone or heavy-duty foil muffin cups inside your air fryer basket. Spoon the batter evenly into the liners, filling them almost to the top.
3. Top with Remaining Ingredients: Sprinkle the remaining crumbled bacon and sharp cheddar cheese over the top of each unbaked muffin.
4. Cook: Carefully place the basket into the air fryer. Cook at 160°C for 15 to 18 minutes . Because air fryers circulate heat rapidly, check the muffins around the 12-minute mark.
5. The Toothpick Test: Insert a wooden toothpick into the center of the largest muffin. If it comes out clean or with a few moist crumbs (and no wet batter), they are done. If the top browns too quickly before the center cooks, loosely tent a small piece of aluminum foil over the top for the remaining cooking time.
6. Cool: Remove the muffins from the air fryer basket and let them rest in their liners for 5 minutes before transferring them to a wire rack to cool slightly.

Nutrition

Calories: 285 kcal · Protein: 10g · Fat: 16g Saturated Fat: 8g · Carbohydrates: 24g Dietary · Saturated Fat: 8g Cholesterol: 55mg · Fiber: 1.5g · Sugar: 2g · Sodium: 420mg