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  • Prep Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 8 muffins


  • 2 cups sliced, hulled strawberries
  • 2 large eggs
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup chopped toasted macadamia nuts


  • Preheat the Emeril Air Fryer to 350° F.

    Place the strawberries in a blender or food processor and puree on high speed. In a large bowl, beat together the eggs, sugar, and vegetable oil. Add the strawberries and whisk until well-blended.

    In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Fold the dry ingredients into the strawberry mixture, blending until moistened. Fold in the nuts, taking care not to overmix.

    Pour a scant ½ cup batter into each of 10 stand alone muffin cups. Place 4 cups in the basket of the Emeril Air Fryer and cook for 12 minutes. Bake until a tester comes out clean and muffins are lightly browned around the edges. Repeat with the remaining muffin cups.