Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.75 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (120ml) whole milk
  • 0.33 cup (80ml) vegetable oil
  • 1 large egg
  • 1 tsp (5ml) pure vanilla extract
  • 0.75 cup (130g) semi-sweet mini chocolate chips

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 24-cup mini muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until no clumps remain.
  3. In a medium bowl, beat the egg, then stir in the milk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry base and fold with a silicone spatula until the flour streaks just disappear.
  5. Gently fold in the semi-sweet mini chocolate chips until evenly distributed.
  6. Divide the batter evenly among the 24 mini muffin cups, filling each approximately 3/4 full.
  7. Bake for 10–12 minutes or until the tops are golden tan and a toothpick inserted into the center comes out with a few moist crumbs.
  8. Let the muffins rest in the pan for 5 minutes before transferring them to a wire cooling rack.