The air fryer has quietly taken over our kitchens. What started as a quick fix for chips and chicken has become the go-to for busy weeknights, small households and anyone who’d rather not heat up the whole oven. But baking? That’s where most people hesitate.
If your last air fryer cookie was burnt on top and raw in the middle, you’re not alone. Baking in an air fryer isn’t impossible – it just needs a lighter touch and a bit of know-how. From single cookies to mini loaves, here’s how to make air fryer baking work beautifully.
Try these air fryer scones
First things first: know your air fryer
Air fryer baking isn’t just about the recipe – it’s about understanding your machine. Some models run hotter, others brown aggressively from the top, and compact baskets need smaller bakes to shine.
A quick preheat (even two to three minutes) helps bakes rise evenly. Use bakeware that’s small, shallow and light so hot air can circulate properly. Once you know where your air fryer runs hot or cool, adjusting becomes second nature.
Size matters
Smaller basket air fryers are best for single servings: one muffin, a couple of cookies or a mini sponge in a ramekin. Lower the temperature slightly and avoid deep tins.
Mid-sized models (around 4-5 litres) give you more freedom – think cupcakes, small round cakes or mini loaf tins. If your air fryer has a rack, use it to lift bakes off the base for better airflow.
Oven-style air fryers are the closest thing to the real deal. With shelves and bake settings, they can handle breads, loaf cakes and bigger batches – just remember to rotate trays halfway through.
Cakes: Keep expectations realistic
Air fryers won’t replace your oven for celebration cakes, but they’re excellent for single-layer sponges and quick cupcakes.
Lower the temperature to around 150-160 °C to prevent the top from colouring too fast. Smaller tins work best, and silicone moulds make removal easy. If the top browns too quickly, loosely cover with foil and keep going. Let the cake rest in the basket with the drawer slightly open to avoid a sunken centre.
Cookies are a win
If there’s one thing the air fryer does exceptionally well, it’s cookies. Crisp edges, soft centres and no lingering tray of temptation.
Chill the dough before baking to control spreading and bake in small batches – three or four cookies at a time is plenty. Use baking paper or a silicone liner, but keep airflow in mind. Cookies often look pale when they’re done; give them a minute to rest and they’ll firm up perfectly.
Muffins and cupcakes made easy
Muffins thrive in an air fryer when baked in silicone cups or ramekins that fit comfortably inside the basket.
Fill cups only two-thirds full and bake at around 160 °C. Smaller muffins cook quickly, so start checking at the 10-minute mark. Resist opening the drawer too early – that rush of cool air can stop the rise in its tracks.
Loaves and quick breads
Banana bread, cornbread and sweet loaves can work surprisingly well, as long as you go small. Split batter between mini loaf tins or ramekins rather than one large tin.
Bake low and slow at 150–160 °C and be patient. If the top browns too quickly, tent with foil and continue until cooked through. The result is a tender crumb with beautifully caramelised edges.
And yes, even bread
Crusty bread is trickier, but not off the table. Small loaves, rolls or focaccia-style doughs are your best bet. High-hydration doughs bake more evenly, and a quick spritz of water before baking helps create steam for a better crust.
Keep batches small, watch the top closely and always let bread rest before slicing.
The oven will always have its place, but the air fryer is a brilliant baking shortcut when you know how to use it. Perfect for late-night cookies, small households or when you just don’t feel like committing to a full bake – sometimes, less really is more.
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