Air Fryer Mini Egg Dessert Pots Recipe

Quick Summary – Air Fryer Dessert With Mini Eggs

Ready in: 12 minutes
Serves: 4
Calories: 592 per pot
Main ingredients: mini eggs, butter, light brown sugar, caster sugar, egg, vanilla, plain flour, bicarbonate of soda, salt.
Dietary info: vegetarian; contains gluten, dairy and eggs.
Difficulty: Easy

Packed with broken mini eggs and a soft cookie-dough-style centre, this recipe is one of the tastiest mini egg desserts to make for spring. It works well in most air fryer models, so whether you own a compact unit or a larger multi-basket machine, you can expect consistent results.

If you enjoy mini egg desserts, try simple shortbread or meringue nests made with the same candy for variety.

Air fryer recipe eBook available — easy-to-follow recipes and tips to help you master air fryer cooking.

The full ingredient list with metric and US measurements can be found in the recipe card below. These are the essentials you’ll need:

Mini eggs – about 150g, crushed roughly; keep a few whole pieces to scatter on top after cooking.

Butter – unsalted, melted; alternatively use salted and reduce added salt.

Sugars – a mix of light brown and caster sugar gives great texture and flavour. You can swap caster sugar for granulated if needed.

Egg – one large egg at room temperature helps bind the mix.

Vanilla extract – use a good-quality extract for best flavour.

Plain flour – all-purpose flour; if you use self-raising flour, omit the bicarbonate of soda.

Bicarbonate of soda – a small amount helps the pots rise slightly; optional if using self-raising flour.

Salt – a pinch to balance the sweetness.

🔪 How to make air fryer mini egg dessert pots

One: Preheat the air fryer to 160°C (320°F).

Two: In a mixing bowl, combine the melted butter, light brown sugar, caster sugar, egg and vanilla. Stir until evenly blended.

Three: Add the plain flour, bicarbonate of soda and salt, mixing until the dough just comes together.

Four: Fold in the crushed mini eggs, reserving some pieces for decoration, then divide the mixture between four greased ramekins, leaving a little space at the top.

Five: Air fry for 7–8 minutes. The tops should be golden but the centres still soft. Allow to cool for 5 minutes, then serve warm with ice cream and extra mini eggs. Use oven gloves when removing ramekins — they will be hot.

Top tip

The dough should pull away from the sides of the bowl easily. If it’s still sticky, add a tablespoon or two more flour to reach the right consistency.

Storage

Store: Best eaten warm from the air fryer. Leftovers can be refrigerated for up to 3 days.

Reheat: Gently reheat in the air fryer or microwave until warmed through.

Freeze: Freeze the unbaked dough in the ramekins; defrost in the fridge before air frying as directed.

Place the mini eggs in a sealed bag and gently crush with a rolling pin or the base of a heavy cup until you have a mix of small pieces and crumbs. Take care not to tear the bag.

Mini eggs are most widely stocked during the months leading up to Easter, though availability varies by store and brand.

Tried this recipe? Leave a comment and rating to share how it turned out. Tag photos of your bakes on social media so others can see your version.

Air Fryer Mini Egg Dessert Pots

Quick and easy air fryer dessert — gooey mini egg pots ready in just 12 minutes. Perfect for a fuss-free Easter treat.

Ingredients

• 50g light brown sugar
• 25g caster sugar
• 115g butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 160g plain flour
• ½ teaspoon bicarbonate of soda
• ¼ teaspoon salt
• 150g mini eggs, crushed, plus extra for decoration

Instructions

1. Preheat the air fryer to 160°C (320°F).
2. In a mixing bowl, beat together the melted butter, light brown sugar, caster sugar, egg and vanilla until combined.
3. Stir in the plain flour, bicarbonate of soda and salt until just mixed.
4. Fold through the crushed mini eggs, then divide the mixture between four greased ramekins, leaving a small gap at the top.
5. Air fry for 7–8 minutes, until the tops are golden but the centres remain soft and gooey. Allow to cool for 5 minutes, then serve warm with ice cream and a sprinkling of extra mini eggs. Use oven gloves to remove ramekins as they will be hot.

Notes

• Grease ramekins well to prevent sticking.
• Do not overfill the ramekins — leave room as the mixture rises slightly while cooking.
• Check the pots early if your air fryer runs hot; the centre should be soft rather than fully set for the best texture.
• If the dough seems too sticky, add a little more flour until it pulls away from the bowl easily.
• For creme egg variations, freeze the creme eggs before folding in to reduce over-melting.

Nutritional information (approximate per serving)

Calories: 592 kcal | Carbohydrates: 80 g | Protein: 13 g | Fat: 28 g | Sugar: 38 g