Air Fryer Dessert and Pastry Recipes: 8 Indulgent Recipes

Introduction

The air fryer isn't just for fries and chicken — it's also a fantastic baking tool. Thanks to its circulating heat and compact space, it bakes desserts faster than a traditional oven, with near-instant preheating and more even cooking. From fudgy brownies to crispy churros, these 8 indulgent recipes prove your air fryer is the ultimate sweet-tooth companion.

The major advantage of air fryer baking is time savings: no need to preheat an oven for 15 minutes for a small dessert. Consider using air fryer-compatible moulds for best results.

1. Fudgy Chocolate Brownies

Ingredients

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

Preparation

1. Melt chocolate and butter in 30-second microwave intervals, stirring between each.
2. Add sugar, then eggs one at a time, then vanilla.
3. Fold in sifted flour and salt. Add walnuts if desired.
4. Pour into a greased 18 cm round or square pan that fits your air fryer.
5. Cook at 160 °C for 18-22 minutes. A toothpick should come out with moist crumbs, not liquid.
6. Cool 10 minutes in the pan before turning out.

Chef's Tips

The key to fudgy brownies is not overcooking. Remove when slightly underdone — residual heat continues cooking. Cover with foil if the top browns too fast.

2. Blueberry Muffins

Ingredients

• 200 g flour, 100 g sugar, 11 g baking powder, pinch of salt
• 1 egg, 120 ml milk, 60 ml vegetable oil, 1 teaspoon vanilla
• 120 g fresh or frozen blueberries

Preparation

1. Mix dry ingredients. Whisk wet ingredients separately.
2. Combine just enough to mix — lumps are fine and desirable.
3. Fold in blueberries. If frozen, add without thawing.
4. Fill silicone muffin moulds to ¾ full.
5. Cook at 170 °C for 12-15 minutes (4-6 at a time). Toothpick should come out clean.

Chef's Tips

The secret to fluffy muffins is not over-mixing. Over-mixing develops gluten and creates tough, rubbery muffins. Toss blueberries in flour before folding in to prevent sinking.

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 into 2 mm rounds using a mandoline.
2. Pat dry with paper towels. Dust with cinnamon and sugar.
3. Arrange in a single layer without overlapping.
4. Cook at 150 °C for 10-12 minutes, flipping halfway.
5. Chips will be soft when hot — they crisp as they cool.

Chef's Tips

Cutting thickness is crucial: too thick stays soft, too thin burns. 2 mm is ideal. Store in an airtight container for 3-5 days.

4. Crispy Churros

Ingredients

• 125 ml water, 50 g butter, 1 tablespoon sugar, pinch of salt
• 75 g flour, 1 egg, ½ teaspoon vanilla, oil spray
• Coating: 50 g sugar + 1 teaspoon cinnamon

Preparation

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

Chef's Tips

Air fryer churros are far less greasy than fried versions while keeping the same crispy exterior. Serve with chocolate dipping sauce (100 g chocolate + 60 ml warm 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 flour, ½ teaspoon bicarbonate of soda, pinch of salt
• 100 g dark chocolate chips

Preparation

1. Cream butter and sugars for 3-4 minutes until fluffy.
2. Add egg and vanilla. Mix in flour, bicarbonate, and salt. Fold in chocolate chips.
3. Form 30 g balls, flatten slightly. Place 4-5 on parchment, spaced 3 cm apart.
4. Cook at 170 °C for 8-10 minutes. Golden edges, soft centre.
5. Cool 5 minutes on the paper before handling.

Chef's Tips

Cookies continue cooking as they cool — remove when slightly underdone in the centre. Chill dough 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 vegetable oil
• 180 g flour, 1 teaspoon bicarbonate of soda, pinch of salt, 1 teaspoon cinnamon
• 50 g chopped walnuts (optional)

Preparation

1. Mash bananas. Add sugar, egg, and oil.
2. Fold in flour, bicarbonate, salt, cinnamon. Add walnuts.
3. Pour into a greased loaf pan (20 x 10 cm) that fits your air fryer.
4. Cook at 160 °C for 35-40 minutes. Cover with foil after 20 minutes if top browns too fast.
5. Toothpick must come out clean. Cool 15 minutes in pan.

Chef's Tips

The riper the bananas (black, spotted skins), the tastier and sweeter the bread — you can reduce sugar to 50 g. Keeps 4 days wrapped in cling film.

7. Cinnamon Rolls

Ingredients

Dough: 250 g flour, 30 g sugar, 7 g instant yeast, ½ teaspoon salt, 120 ml 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 flour, sugar, yeast, salt. Add milk, butter, egg. Knead 8-10 minutes.
2. Cover and rise in a warm spot for 1 hour (double in size).
3. Roll into a 30 x 20 cm rectangle. Spread with butter, sprinkle sugar and cinnamon.
4. Roll tightly lengthwise, cut into 8 equal slices.
5. Place in a greased round pan (rolls should touch). Rise 20 more minutes.
6. Cook at 170 °C for 12-15 minutes until golden.
7. Mix glaze ingredients. Spread over warm rolls.

Chef's Tips

Apply the cream cheese glaze while rolls are still warm so it melts slightly. Cover with foil if 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 flour
• Butter and cocoa powder for the ramekins

Preparation

1. Melt chocolate and butter together. Let cool slightly.
2. Whisk eggs, yolks, and sugar for 3 minutes until pale and foamy.
3. Fold in chocolate mixture, then sifted flour.
4. Grease 4 ramekins (8 cm diameter), dust with cocoa. Fill to ¾.
5. Cook at 190 °C for 8-10 minutes. Outside firm, centre should wobble when tapped.
6. Rest 1 minute, invert onto plates.

Chef's Tips

Timing is everything — one minute too long and you get a fondant, not a lava cake. Test with one ramekin first. Batter can be refrigerated up to 24 hours — add 1-2 minutes if cold. Serve immediately with vanilla ice cream.

Temperature and Time Summary

General Baking Tips

• Reduce temperature by 10-20 °C compared to traditional oven recipes.
• Use appropriate moulds — ensure 1 cm clearance around the pan. See our best accessories guide.
• Cover if needed — foil prevents over-browning on top.
• Don't overfill moulds — fill to ¾ maximum as batter rises.

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

Summary table: times, temperatures and calories

5 tips for perfect air fryer desserts

• Reduce temperature by 10-20°C compared to traditional oven recipes — the air fryer heats more intensely.
• Use appropriate moulds — silicone or thin aluminium moulds leaving 1 cm clearance on all sides for air circulation.
• Cover if needed — a sheet of foil on top prevents excessive browning.
• Fill moulds at most ¾ full — batters rise more than in a conventional oven.
• Test with a toothpick — the outside may look done while the inside is still liquid.