Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • ½ tsp (3g) salt
  • ½ cup (120ml) whole milk
  • ¼ cup (60ml) vegetable oil
  • ¼ cup (55g) unsalted butter, melted and cooled slightly
  • 1 large egg (room temperature)
  • 1 tsp (5ml) vanilla extract
  • ¾ cup (130g) mini semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a mini muffin tin thoroughly with cooking spray or line with mini paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.
  3. In a second medium bowl, beat the egg, then stir in the whole milk, vegetable oil, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Using a spatula, fold the mixture together gently until no more streaks of dry flour are visible; the batter should remain slightly lumpy.
  5. Gently fold in the mini semi-sweet chocolate chips.
  6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
  7. Bake for 10–12 minutes, or until the tops are golden-brown and a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.