Air Fryer Dessert Recipes: 8 Indulgent Baked Treats

Introduction

The air fryer isn't just for fries and chicken — it's also a great little baking tool. Thanks to its circulating hot air and compact cavity, it bakes desserts faster than a regular oven, with almost no preheating and more even results. From fudgy brownies to crispy churros, these eight indulgent recipes show that your air fryer can take care of your sweet tooth too.

The big advantage of baking in an air fryer is the time you save: no need to preheat a full-size oven for 15 minutes for one small dessert. For the best results, use air fryer-safe pans and moulds.

1. Fudgy Chocolate Brownies

Ingredients

• 100 g dark chocolate (70% cocoa), 80 g butter
• 100 g granulated sugar, 2 eggs
• 50 g all-purpose flour, pinch of salt, 1 teaspoon vanilla extract
• 50 g chopped walnuts (optional)

Preparation

1. Melt the chocolate and butter in the microwave in 30-second bursts, stirring after each one.
2. Stir in the sugar, then the eggs one at a time, then the vanilla.
3. Fold in the sifted flour and salt. Add the walnuts if you like.
4. Pour into a greased 18 cm (7 in.) round or square pan that fits your air fryer.
5. Bake at 160°C (325°F) for 18 to 22 minutes. A toothpick should come out with moist crumbs, not wet batter.
6. Let cool for 10 minutes in the pan before turning out.

Chef's Tips

The key to fudgy brownies is not overbaking. Take them out when they still look slightly underdone — the residual heat keeps cooking them. Cover with foil if the top browns too fast.

2. Blueberry Muffins

Ingredients

• 200 g all-purpose flour, 100 g sugar, 11 g baking powder (about 2½ teaspoons), pinch of salt
• 1 egg, 120 mL (½ cup) milk, 60 mL (¼ cup) vegetable oil, 1 teaspoon vanilla
• 120 g fresh or frozen blueberries

Preparation

1. Mix the dry ingredients. Whisk the wet ingredients in a separate bowl.
2. Stir them together just until combined — lumps are fine, even desirable.
3. Fold in the blueberries. If they're frozen, add them without thawing.
4. Fill silicone muffin cups ¾ full.
5. Bake at 170°C (340°F) for 12 to 15 minutes (4 to 6 at a time). A toothpick should come out clean.

Chef's Tips

The secret to fluffy muffins is not overmixing. Overmixing develops the gluten and makes muffins tough and rubbery. Toss the blueberries in a little flour before folding them in so they don't sink.

3. Cinnamon Apple Chips

Ingredients

• 2 apples (Gala, Fuji or Pink Lady)
• 1 teaspoon cinnamon, 1 teaspoon sugar (optional)

Preparation

1. Core the apples. Slice them into 2 mm rounds with a mandoline.
2. Pat dry with paper towels. Dust with the cinnamon and sugar.
3. Arrange in a single layer without overlapping.
4. Bake at 150°C (300°F) for 10 to 12 minutes, flipping halfway.
5. The chips will be soft when hot — they crisp up as they cool.

Chef's Tips

Slice thickness is crucial: too thick and they stay soft, too thin and they burn. 2 mm is ideal. Store in an airtight container for 3 to 5 days.

4. Crispy Churros

Ingredients

• 125 mL (½ cup) water, 50 g butter, 1 tablespoon sugar, pinch of salt
• 75 g all-purpose flour, 1 egg, ½ teaspoon vanilla, cooking spray
• Coating: 50 g sugar + 1 teaspoon cinnamon

Preparation

1. Bring the water, butter, sugar and salt to a boil.
2. Remove from the heat and add the flour all at once. Stir hard until a smooth ball forms.
3. Let cool for 5 minutes, then beat in the egg and vanilla until smooth and glossy.
4. Using a star tip, pipe 10 cm (4 in.) lengths onto strips of parchment paper.
5. Spray with oil. Place in the preheated air fryer, paper and all.
6. Bake at 190°C (375°F) for 8 to 10 minutes until golden.
7. Roll the hot churros in the cinnamon sugar.

Chef's Tips

Air fryer churros are far less greasy than deep-fried ones and keep the same crispy outside. Serve with a chocolate dipping sauce: 100 g chocolate melted into 60 mL (¼ cup) warm whipping cream.

5. Chocolate Chip Cookies

Ingredients

• 100 g softened butter, 80 g brown sugar, 30 g white sugar
• 1 egg, 1 teaspoon vanilla
• 150 g all-purpose flour, ½ teaspoon baking soda, pinch of salt
• 100 g dark chocolate chips

Preparation

1. Cream the butter and sugars for 3 to 4 minutes until fluffy.
2. Add the egg and vanilla. Mix in the flour, baking soda and salt. Fold in the chocolate chips.
3. Shape into 30 g balls and flatten slightly. Place 4 or 5 on parchment paper, 3 cm (1¼ in.) apart.
4. Bake at 170°C (340°F) for 8 to 10 minutes: golden edges, soft centre.
5. Let cool for 5 minutes on the paper before handling.

Chef's Tips

Cookies keep baking as they cool — take them out while the centre still looks slightly underdone. Chill the dough for 30 minutes before shaping for even better results.

6. Banana Bread

Ingredients

• 3 very ripe bananas (300 g), 80 g sugar, 1 egg, 60 mL (¼ cup) vegetable oil
• 180 g all-purpose flour, 1 teaspoon baking soda, pinch of salt, 1 teaspoon cinnamon
• 50 g chopped walnuts (optional)

Preparation

1. Mash the bananas. Stir in the sugar, egg and oil.
2. Fold in the flour, baking soda, salt and cinnamon. Add the walnuts.
3. Pour into a greased loaf pan (20 x 10 cm / 8 x 4 in.) that fits your air fryer.
4. Bake at 160°C (325°F) for 35 to 40 minutes. Cover with foil after 20 minutes if the top browns too fast.
5. A toothpick must come out clean. Let cool for 15 minutes in the pan.

Chef's Tips

The riper the bananas (skins covered in black spots), the tastier and sweeter the bread — you can cut the sugar to 50 g. It keeps for 4 days wrapped in plastic wrap.

7. Cinnamon Rolls

Ingredients

Dough: 250 g all-purpose flour, 30 g sugar, 7 g instant yeast (about 2¼ teaspoons), ½ teaspoon salt, 120 mL (½ cup) warm milk, 30 g melted butter, 1 egg

Filling: 50 g soft butter, 80 g brown sugar, 2 teaspoons cinnamon

Glaze: 100 g cream cheese, 50 g icing sugar, ½ teaspoon vanilla

Preparation

1. Mix the flour, sugar, yeast and salt. Add the milk, butter and egg. Knead for 8 to 10 minutes.
2. Cover and let rise in a warm spot for 1 hour, until doubled in size.
3. Roll out into a 30 x 20 cm (12 x 8 in.) rectangle. Spread with the butter, then sprinkle with the sugar and cinnamon.
4. Roll up tightly from the long side and cut into 8 equal slices.
5. Place in a greased round pan (the rolls should touch). Let rise for 20 more minutes.
6. Bake at 170°C (340°F) for 12 to 15 minutes until golden.
7. Mix the glaze ingredients and spread over the warm rolls.

Chef's Tips

Spread the cream cheese glaze while the rolls are still warm so it melts slightly. Cover with foil if the tops brown too quickly.

8. Chocolate Lava Cake

Ingredients

• 100 g dark chocolate (70%), 80 g butter
• 2 whole eggs + 2 yolks, 60 g sugar, 30 g all-purpose flour
• Butter and cocoa powder for the ramekins

Preparation

1. Melt the chocolate and butter together. Let cool slightly.
2. Whisk the eggs, yolks and sugar for 3 minutes until pale and foamy.
3. Fold in the chocolate mixture, then the sifted flour.
4. Grease 4 ramekins (8 cm / 3¼ in. across) and dust with cocoa. Fill them ¾ full.
5. Bake at 190°C (375°F) for 8 to 10 minutes. The outside should be firm and the centre should wobble when tapped.
6. Let rest for 1 minute, then turn out onto plates.

Chef's Tips

Timing is everything — one minute too long and you get a plain chocolate cake, not a molten centre. Test with one ramekin first. The batter keeps in the fridge for up to 24 hours — add 1 to 2 minutes if it's cold. Serve right away with vanilla ice cream.

Temperature and Time Summary

General Baking Tips

• Lower the temperature by 10 to 20°C (about 20 to 35°F) compared with regular oven recipes.
• Use the right pans — leave 1 cm (about ½ in.) of clearance around the pan. See our best accessories guide.
• Cover if needed — foil keeps the top from overbrowning.
• Don't overfill — fill pans ¾ full at most, since the batter rises.

Read our common air fryer mistakes article to avoid beginner errors.

Summary table: times, temperatures and calories

5 tips for perfect air fryer desserts

• Lower the temperature by 10 to 20°C (about 20 to 35°F) compared with regular oven recipes — the air fryer's heat is more intense.
• Use the right pans — silicone moulds or thin aluminum pans that leave 1 cm (about ½ in.) of clearance on all sides for air circulation.
• Cover if needed — a sheet of foil on top prevents too much browning.
• Fill pans no more than ¾ full — batters rise more than in a regular oven.
• Test with a toothpick — the outside may look done while the inside is still runny.