How do I keep this recipe from turning soggy?

Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.

Can I adjust the seasoning?

Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.

Air Fryer Savory Herb and Cheese Breakfast Muffins

Name: Air Fryer Savory Herb and Cheese Breakfast Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup gluten-free all-purpose flour blend; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs; 1/4 cup plain Greek yogurt (or dairy-free yogurt); 1/4 cup unsweetened almond milk (or milk of choice); 1/4 cup shredded sharp cheddar cheese; 2 tbsp grated Parmesan cheese; 2 tbsp fresh chives, finely chopped; 1 tbsp fresh parsley, finely chopped; 1 clove garlic, minced; 1 tsp olive oil (for greasing muffin cups); Freshly ground black pepper, to taste

By AirFryFeast Editorial TeamPublished Apr 9, 2026 | Updated Jun 16, 2026

Fluffy, cheesy savory breakfast muffins infused with fresh herbs and easily cooked in the air fryer. These muffins are a quick, savory snack or breakfast option perfect for busy mornings and meal prep.

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Air fryerAmericanEasyAir Fryer Friendly

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings6

Temperature350°F / 175°C

Ingredients

Servings6

1 cup gluten-free all-purpose flour blend
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/4 cup plain Greek yogurt (or dairy-free yogurt)
1/4 cup unsweetened almond milk (or milk of choice)
1/4 cup shredded sharp cheddar cheese
2 tbsp grated Parmesan cheese
2 tbsp fresh chives, finely chopped
1 tbsp fresh parsley, finely chopped
1 clove garlic, minced
1 tsp olive oil (for greasing muffin cups)
Freshly ground black pepper, to taste

Instructions

Preheat your air fryer to 350°F (175°C) for 3-5 minutes.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until fully combined.
In a separate bowl, beat the eggs, then add the Greek yogurt and almond milk. Mix well until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep muffins tender.
Fold in the shredded cheddar, Parmesan cheese, fresh chives, parsley, minced garlic, and a pinch of black pepper.
Lightly grease six silicone or metal muffin cups with olive oil. Divide the batter evenly into the prepared cups, filling each about 3/4 full.
Place the filled muffin cups into the air fryer basket, ensuring space between each for proper air circulation. If your air fryer is small, cook in batches.
Air fry at 350°F (175°C) for 15 minutes, or until muffins are golden on top and a toothpick inserted in the center comes out clean.
Carefully remove the muffin cups from the air fryer and allow muffins to cool for 5 minutes before serving.
Enjoy warm as a quick breakfast or wholesome snack. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the air fryer or microwave before serving.

Storage

Store leftover Air Fryer Savory Herb and Cheese Breakfast Muffins in an airtight container in the refrigerator for up to 3 days. Cool the food before sealing so excess steam does not soften the texture.

FAQ

Can I make Air Fryer Savory Herb and Cheese Breakfast Muffins ahead of time?: You can prep the ingredients and seasoning ahead, but air fry close to serving for the best texture.
How do I keep this recipe from turning soggy?: Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.
Can I adjust the seasoning?: Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.