INGREDIENTS:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup milk
• 2 eggs room temperature
• 1 teaspoon vanilla extract
• ½ cup butter melted
• ½ cup chocolate chips

INSTRUCTIONS:

1. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and baking powder.
2. Mix in the milk, eggs, vanilla extract and butter. Combine all the ingredients well, then fold in the chocolate chips.
3. Spoon the batter into the muffin liners, filling each muffin cup about ⅔ full.
4. Turn the air fryer on the 350° F, and cook for 12-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

NOTES

• Use room temperature ingredients. Make sure all the ingredients are at room temperature before starting the recipe. This will help the ingredients blend together easily and create a smooth batter.
• Do not overmix the batter. Overmixing the batter can make the muffins tough and dense. Mix the ingredients until just combined, and do not overwork the batter.
• Let the muffins cool. Allow the muffins to cool for a few minutes before removing them. This will help them set and prevent them from falling apart.
• Storing: Allow the chocolate muffins to cool completely and then store them in an airtight container at room temperature for up to three days.
• Freezing: Wrap each muffin individually in plastic wrap or aluminum foil and place them in a freezer safe container or zip top bag. They will keep well in the freezer for up to 3 months.