These are simple muffins you can mix up and make in your air fryer in minutes. The muffins come out moist, tender, and full of sweet pineapple flavor. The muffins also have a bit of tangy orange flavor in them. The recipe makes about 12 muffins, so you won't have oodles of muffins that will go stale before you can eat them. You won't need a lot of strange ingredients to make the recipe. I use self-rising flour in the muffins, but, if you don't have any, you can simply add some salt and baking powder to the recipe with all-purpose flour. The buttermilk in the recipe adds moisture as well as a slight tang to the sweet muffins. Nonetheless, if you don't have/can't find buttermilk, substitute plain yogurt and milk. You'll be fine, and the muffins will be delicious. Enjoy!
Air Fryer Pineapple Muffins -- Makes about 12
1 cup of crushed pineapple (you don't have to drain it unless it's really juicy)
1 large egg
1/4 cup of canola oil
1/2 cup of buttermilk (or 1/4 cup of plain yogurt and 1/4 cup of milk)
1/2 cup of sugar
1 teaspoon of grated orange zest
1 1/4 cup of self-rising flour (or use 1 1/4 cups of all-purpose flour, 1/4 teaspoon of salt, and 1 1/4 teaspoon of baking powder)
Spritz 12 muffin/cupcake liners with non-stick cooking spray and set them aside (if your liners are flimsy and paper, like mine, double them up and use two liners to help hold in the batter). In a medium bowl or measure, whisk together well the crushed pineapple, egg, canola oil, buttermilk, sugar, and orange zest. Stir in the flour gently until just combined. Place 3-5 muffin liners in your air fryer basket and, using a spoon or scoop, fill the liners about half to three-quarters full with batter. Put the air fryer basket in the air fryer, set the temperature to 350 degrees, and air fry the muffins for about 15 minutes or until light golden brown and a pick inserted in the center of a muffin comes out with no wet batter attached. Remove the cooked muffins and repeat the cooking process with the remaining batter.
