1-First: preheat your oven to 325°F and prepare your muffin tin by lightly greasing it with cooking spray. This step ensures even baking and easy removal later. Measure out all ingredients carefully for the best results, just like in our easy brownie muffin recipe.

2-In a medium bowl, whisk together the 1 ⅔ cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking powder, and 1 teaspoon salt. Set this dry mixture aside to let the flavors blend briefly. You can learn more about similar baking techniques by checking out our pumpkin pie brownies recipe on the site.

3-In another bowl, mix the ½ cup melted butter, ½ cup vegetable oil, 2 eggs, 1 teaspoon vanilla extract, and ¾ cup granulated white sugar until smooth. Combine the wet ingredients with the dry ones and stir gently until just mixed, then fold in the ½ cup semi-sweet mini chocolate chips. For variations, this is where you’d add any dietary substitutes as needed.

4-Spoon the batter into a greased 12-cup muffin tin, filling each cup about three-quarters full. Bake for 20 to 25 minutes, checking that the centers are soft but not liquid. Let the muffins cool slightly in the tin before enjoying them warm, which pairs perfectly with vanilla ice cream for a quick dessert.