Cakes, cookies, breads and pastries, tested in a real basket with the exact time and temperature.
Every recipe tested by Sujata in her own 5.5 quart basket
Air fryer carrot muffins
320°F · 10 min · makes 6
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Five collections of tested air fryer desserts and bakes, from cakes and cookies to breads, pastries and fruit pies.
The recipes people search for and bake most, with the temperature and time on each.
The newest tested air fryer bakes, still warm from the basket.
Apple, pumpkin and pecan recipes for the cooler months.
Pumpkin muffins320°F
Pumpkin chocolate chip cookies320°F
Apple fritters350 then 380°F
Pumpkin cheesecake300 then 270°F
Sweet potato pie300°F
Pecan bars16 barsWhatever you are baking for, there is a tested collection for it: gluten-free, high-protein and sugar-free bakes, plus holiday, birthday and last-minute air fryer desserts.
I ended up baking a small cake in it that same night. It came out lighter than my oven version, and a lot faster, and I have been testing air fryer bakes ever since.
Every recipe here gets made in my own basket, usually several times, until the temperature and timing come out right. Where a step tends to go wrong, like a gummy muffin middle or a cheesecake that cracks, I explain why and what to change.
Sujata
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Yes, you can bake in an air fryer. The heat sits right above the food, so most bakes need a lower temperature, a pan that fits the basket and a doneness check in the middle. These three guides cover it.
Type in the oven temperature and time. As a rule of thumb, bake about 25°F lower and for about 20% less time, then start checking early. Very sweet or dark batters often want a little lower again.
The full air fryer calculator adjusts for the type of food you are baking, and works the other way too, from air fryer back to oven.
Everything a recipe assumes you already know, in plain language: the right pan, when to preheat, and how to keep the top from burning before the middle is done.
Start here
How to stop the top burning
The number one beginner problem, and the loose-foil trick that fixes it.
Do the math in one click, before the batter is even mixed.
Better than I expected when I first tried it, honestly. A basket air fryer is really just a small convection oven, with the heating element sitting a few inches above the food, so cakes, muffins, cookies, breads and pastries all bake nicely in one. The main thing to know is that the top colors faster than it would in a full-size oven, so I bake most things a little cooler, use a pan that fits the basket, and check the middle for doneness instead of trusting how the top looks.
My rule of thumb is to drop the oven temperature by about 25 degrees Fahrenheit and cut the time by roughly a fifth, then start checking early. Sweet or dark batters usually want to go a touch lower again, since sugar catches quickly that close to the element. If you would rather skip the math, the air fryer calculator works it out for you, and the baking chart has the settings I have already tested for the usual bakes.
For most 5 to 6 quart baskets, a 6 or 7 inch round pan is the sweet spot, with a little room around the sides so the air can still move. Smaller 3 to 4 quart baskets do better with a 6 inch pan or ramekins. Measure the flat floor of your basket rather than the top opening, because that is where the pan actually sits, or check the pan size calculator before you buy one.
This one caught me out early on too. The element sits so close to the top of the cake that the surface sets and colors before the heat reaches the center. Turn the temperature down, lay a loose sheet of foil over the pan once the top has taken color, and judge it with a thermometer rather than your eyes: most cakes, muffins and quick breads are done around 200 to 205 degrees Fahrenheit in the middle.
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