Air Fryer English Muffins

Can You Really Make English Muffins in an Air Fryer?

I've always had a soft spot for homemade bread. There's something deeply satisfying about watching a simple dough come to life, from the quiet bubbling of the yeast to the smooth resistance as you knead, and finally the smell of warmth and comfort filling your kitchen. But when a friend recently asked me if my English muffin recipe could be made in the air fryer, I hesitated. I've always cooked them the traditional way on a griddle until golden brown, so the idea of using an air fryer seemed almost too easy.
Still, I couldn't resist the challenge. And let me tell you, air fryer English muffins are a game changer.
The tops might not brown quite as deeply as the stovetop version, but the texture is soft, chewy, and perfectly tender. The flavor is spot on. In fact, I think they might even be a little softer and fluffier than the traditional version. When you spread butter across them fresh from the air fryer, they almost melt.
So if you've ever wondered whether you can make English muffins in your air fryer, the answer is a confident yes. And once you do, you might not go back.

Why Try Air Fryer English Muffins?

Have you ever stood by the stove, flipping muffins one by one, wishing breakfast could just hurry along? That's exactly why I wanted to test this. The air fryer takes what can be a hands-on, slightly fussy process and turns it into something simple and almost foolproof.
I know how busy mornings can be, with the rush to get out the door, the endless to-do lists, and the cold coffee you forgot about again. But there's something special about being able to whip up air fryer English muffins without hovering over a hot pan.
They cook evenly, require less attention, and come out with that classic English muffin texture: golden on the outside, soft and airy inside. Since you're not dealing with a frying pan, there's no splatter or uneven heat to worry about. Just set the timer, flip once, and enjoy the aroma that fills your kitchen.

What Makes This Recipe Special?

I've made plenty of English muffin recipes over the years, but this one has a simplicity I love. You don't need any fancy ingredients, just flour, yeast, sugar, salt, milk, and a bit of semolina for that signature crust. Everything comes together in one bowl, and before you know it, you're watching soft little rounds rise like clouds before they bake into golden perfection.
The air fryer cooks them gently, preserving the moisture that makes them so soft inside. While you won't get the same deep caramelized tops as the stovetop version, the even cooking means every muffin is light, fluffy, and consistent.
And there's something incredibly cozy about knowing that, with just a few ingredients and a bit of patience, you can create a breakfast staple from scratch.

How Do You Make Air Fryer English Muffins?

Here's the beauty of this recipe: it's straightforward, reliable, and practically mess-free.
To start, gently heat your milk. It should be warm to the touch, not hot. I always test it with my finger; it should feel comfortable, like a cozy bath. That's when I stir in the sugar and yeast. Once it begins to foam, I know my yeast is alive and ready to work its magic.
Then comes the flour and salt. I mix everything together until a rough dough forms, and then I knead either by hand or with my stand mixer for about ten minutes until the dough feels smooth and elastic under my hands.
Once it's ready, I roll it out to about a centimeter thick and cut out rounds using a cookie cutter. A dusting of semolina on both sides adds that essential touch, giving the muffins their distinctive crust.
Then the waiting begins. I let the dough rise in a warm spot for about an hour, or sometimes overnight in the fridge for a deeper flavor. This step is where patience pays off. The dough doubles in size, becoming light and airy.
When it's time to cook, I preheat the air fryer to 160°C (320°F). The muffins go in a few at a time, spaced apart so they can rise freely. Four minutes per side, a quick flip halfway through, and they emerge golden and soft.
Each batch comes out beautifully uniform, their pale tops and lightly crisp edges hinting at the delicious crumb inside.

What Should You Expect from the Texture and Flavor?

If you're used to the deep brown tops of stovetop English muffins, these might look a little lighter. The air fryer doesn't caramelize them quite as much, but the trade-off is worth it. Inside, they're incredibly tender, soft enough to pull apart with your hands, yet sturdy enough to hold up to butter, jam, or a runny egg.
When I took my first bite, I was amazed at how similar they tasted to traditional muffins. The flavor was rich and slightly yeasty, with just a hint of sweetness from the sugar. Toasted and spread with butter, they had that perfect balance of crisp edges and pillowy centers.
Honestly, I think they might even be better the next day, lightly toasted and topped with jam or a slice of bacon.

My Best Tips for Getting Them Perfect Every Time

Over the years, I've learned that small details make all the difference when it comes to baking bread. Here's what I always keep in mind when making these air fryer English muffins:

• Check your yeast. If your mixture doesn't foam after ten minutes, the yeast might be old. Start fresh; it's the difference between light and dense muffins.
• Get the milk temperature right. Warm milk activates the yeast; hot milk kills it. It's a fine line, but once you've done it a few times, you'll know by touch.
• Don't skip the kneading. This step builds gluten, which gives the muffins their structure and chew. It's worth the few extra minutes.
• Semolina is non-negotiable. That light coating gives your muffins the classic crisp texture on the outside.
• Cook in small batches. Overcrowding the air fryer can lead to uneven cooking. I usually cook four at a time, then move on to the next batch.
• Use your senses. Your muffins should feel firm to the touch and sound slightly hollow when tapped on the bottom. That's how you know they're done.

How Should You Serve Air Fryer English Muffins?

Here's where things get fun. I could talk for hours about the ways to enjoy these. Personally, I love them warm, sliced open, and slathered with salted butter that melts into every nook and cranny. Sometimes I add a spoonful of strawberry jam for a classic breakfast moment.
But my favorite way to serve them is as the base for a McDonald's-style egg and bacon muffin. I fry up an egg, crisp some bacon, and layer it all together with a slice of cheese. It's the kind of breakfast that feels indulgent but homemade, satisfying without the drive-thru guilt.
These muffins also freeze beautifully, which makes them perfect for meal prepping. I'll make a big batch on the weekend, freeze them, and then pop one in the toaster or air fryer on busy mornings. It's a little slice of homemade comfort that starts the day off right.