These delicious muffins are flavoured with vanilla and cinnamon and a tart cranberry sauce swirl. Baked in the air fryer, these tasty muffins use leftover cranberry sauce and simple pantry ingredients.
In a large bowl, mix the flour, baking powder, sugar, cinnamon and salt.
In a small bowl or measuring cup, whisk the egg, milk, vanilla and oil until well blended then add to the dry ingredients and stir just until mixed.
Add the cranberry sauce and gently stir to swirl the cranberry sauce into the batter. You do not want to fully mix it in, it should look marbled and swirled.
Scoop the batter into 8 silicone muffin cups just so the batter reaches the top of the cup. Depending on the size of your muffin cups you may need 9 muffin cups.
Place the muffins into the air fryer basket leaving room between them for air circulation. How many you can fit in the basket will depend on the size of the basket and the shape of the muffin cup.
Insert the basket into the air fryer. Set the fryer to 340°F and cook the muffins for 12-15 minutes until risen, golden brown and a toothpick inserted in the center comes out almost clean. (a couple of crumbs stuck to the toothpick is what you are after)
Carefully remove the muffins from the air fryer and move them to a cooling rack.
Repeat with remaining muffins that did not fit in the first batch. Check these muffins for doneness 1-2 minutes earlier than the first batch as they may cook a bit quicker.
Notes
If you have an air fryer that will fit a metal muffin tin you can use that. Just be sure to line it with paper muffin liners or spray with non-stick spray to prevent the muffins from sticking to the tin.Silicone muffin cups do not need to be sprayed with non-stick spray.For additional tips for baking in the air fryer see the section in the post titled "Tips for baking in an air fryer"If you have an air fryer with multiple settings you will choose the air fry setting for this recipe.