2 cups all-purpose flour 1/2 cup sugar 1 tbsp baking powder 1/2 tsp salt 3/4 cup milk 1/3 cup vegetable oil 1 tsp vanilla extract 1 large egg 1 cup chocolate chips
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with oil or cooking spray to prevent sticking.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until all the dry ingredients are evenly mixed and no clumps remain.
In a separate bowl, combine the milk, vegetable oil, vanilla extract, and egg. Whisk until the mixture is smooth and well blended for best results.
Pour the wet ingredients into the dry ingredients and stir gently using a spatula. Do not overmix, as this can make your muffins dense and dry.
Fold in the chocolate chips evenly using a spoon or spatula. Make sure the chips are well-distributed but avoid overworking the batter.
Spoon the batter evenly into the muffin cups, filling each about two-thirds full. This allows room for the muffins to rise while baking.
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool slightly in the pan, then transfer to a wire rack.