Whisk Dry Ingredients:

Combine 1 3/4 cup all-purpose flour (218g), 1 cup granulated sugar (200g), 1/2 cup unsweetened cocoa powder (42g), 1/4 teaspoon baking soda, and 1 teaspoon baking powder in a large bowl, whisking until uniform.

Mix Wet Ingredients:

In a separate bowl, whisk together 1 cup milk (240ml), 2 large eggs, 1 teaspoon pure vanilla extract, and 1/2 cup melted unsalted butter (113g) until the mixture is smooth.

Combine Batter:

Pour the wet mixture into the dry ingredients gradually, stirring gently until just incorporated. Fold in 1/2 cup chocolate chips (85g).

Fill Muffin Cups:

Grease 6 silicone muffin cups or ramekins lightly. Divide the batter evenly among the cups, filling each about two-thirds full.

Air Fry Muffins:

Set the air fryer to 320°F (160°C). Arrange the muffins in the basket and cook for 10–12 minutes, or until a toothpick inserted in the center emerges clean.

Cool and Serve:

Take the muffins out carefully and allow them to cool briefly before serving.