Using a funnel, add all mix ingredients into a clean, wide-mouth quart-sized mason jar in the order listed above. (You may need to tap down the ingredients towards the end to get them all to fit in.)

Clean rim of jar, add oxygen absorber onto top of ingredients (optional), place lid on jar, and use jar sealer attachment with your vacuum sealer to seal lid to jar. Make sure the lid has sunk down in the middle (when pressed the lid should not push down or pop back up).

Add ring (helps keep the lid from popping off when jostled), label with contents and date.

Store in a cool, dry location. Or gift to anyone who could use some love. ;)

Preheat oven to 400 degrees Fahrenheit.

Carefully remove lid of jar and discard (also discard oxygen absorber if present).

Pour contents of jar into a medium-sized bowl.

Add in vanilla extract, oil, and water. (Also add in 2 eggs if you did not use the egg powder in the jar.)

Stir gently until combined, but be careful to not overmix. Also be sure to scrape the sides and bottom of the bowl to make sure you have wet all ingredients.

Line muffin tin with paper liners (tulip-style works best here) or spray with non-stick cooking spray.

Using a #14 scoop or a ⅓ cup measuring cup, pour batter into recesses of prepared muffin tin.

In separate bowl, add in flour, brown sugar, granulated sugar and white cocoa powder (if using).

Mix with a pastry cutter or fork to break up any clumps from the brown sugar.

Add in melted butter and mix with pastry cutter or fork until clumps are the size of small peas.

Pour by rounded tablespoon on top of each filled muffin recess (add it directly on top of the batter and lightly spread around if needed).

Bake muffins in 400 degree Fahrenheit oven for 18-20 minutes until lightly golden on top and baked through.