Air Fryer Baking Guide: Cakes, Muffins & Bread Conversion

Your air fryer is essentially a compact convection oven — and that means it's surprisingly capable at baking. Cakes, muffins, banana bread, brownies, cookies, and even small loaves of bread all come out beautifully. The key is understanding how the air fryer's intense, circulating heat differs from a conventional oven, and making a few smart adjustments.

The Golden Rule: Temperature Reduction

The most important adjustment when baking in an air fryer is temperature. Because hot air circulates aggressively around your food from all sides, baked goods cook faster and can over-brown on the outside before the inside is done. The standard rule: reduce the recipe's oven temperature by 25°F (15°C) and shorten the baking time by about 20%. Start checking 5 minutes before the reduced time is up.

Example: A cake recipe that calls for 350°F for 30 minutes becomes 325°F for 22–24 minutes in the air fryer.

Quick Reference Baking Chart

• Muffins: 320°F (160°C) for 12–15 minutes
• Cupcakes: 320°F (160°C) for 10–14 minutes
• Brownie bites: 325°F (163°C) for 14–16 minutes
• Small cake (6-inch pan): 325°F (163°C) for 25–30 minutes
• Banana bread: 310°F (154°C) for 30–35 minutes
• Cookies: 325°F (163°C) for 6–8 minutes per batch
• Small bread rolls: 330°F (166°C) for 10–14 minutes

Choosing the Right Pan Size

Pan selection is critical in the air fryer. The pan must fit inside the basket with at least half an inch of clearance on all sides. If the pan is too large, it will block airflow and result in raw bottoms and burned tops — the exact opposite of what you want.

Most standard 6-inch (15cm) round cake pans, 6-inch square pans, and standard muffin tins (cut down to fit) work well in larger air fryers. For smaller models (3–4 quart), use ramekins or silicone muffin cups placed directly in the basket.

Material matters too: use light-colored aluminum or silicone pans. Dark non-stick pans absorb more heat and can lead to over-browning on the bottom and sides.

Preventing Over-Browning

The top of baked goods in an air fryer can brown very quickly due to direct exposure to the heating element above. If you notice the top browning too fast before the inside is done, loosely cover it with a small piece of aluminum foil. This deflects some of the direct heat and lets the interior catch up without burning the surface.

Testing for Doneness

The toothpick test works exactly the same in an air fryer: insert a toothpick or thin skewer into the center of the baked good. If it comes out clean or with just a few moist crumbs, it's done. If it comes out with wet batter, give it another 2–3 minutes and test again.

For bread and denser baked goods, you can also tap the bottom — a hollow sound indicates it's fully baked through.

Tips for Best Results

1. Preheat your air fryer for 3 minutes before adding your baked goods. A cold start causes uneven baking.
2. Don't open the basket during the first two-thirds of baking time. Each time you open it, heat escapes and can cause baked goods to sink.
3. Use the right rack position if your air fryer has multi-rack capability — the middle position is best for baking to avoid both direct heat above and intense heat below.
4. Let baked goods cool in the pan for 5 minutes before removing. They're fragile straight out of the air fryer.

Suitable Pan Sizes

Ensure the pan fits with room to spare. Hot air must circulate around the sides of the pan to bake the bottom properly. If the basket is crowded, air circulation stops — and you've effectively converted your air fryer into a regular oven without the baking time benefits.

Convert your next recipe →