Directions

Preheat the Oven

1. Preheat your oven to 400°F (200°C). Lightly spray a 48-cup mini muffin tin with cooking spray or line with mini muffin liners.

Prepare Dry Ingredients

1. In a large mixing bowl, combine:
   
   2 cups all-purpose flour
   ½ cup white sugar
   2 tablespoons brown sugar
   1 tablespoon baking powder
   ½ teaspoon salt
   
   Whisk together until thoroughly combined.

Prepare Wet Ingredients

1. In a medium bowl, lightly beat 1 large egg. Add:
   
   1¼ cups milk
   ⅓ cup vegetable oil
   2 teaspoons vanilla extract
   
   Whisk until the mixture is smooth.

Combine Wet and Dry Mixtures

1. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; the batter should be slightly lumpy.
   Avoid overmixing to ensure tender muffins.

Add Chocolate Chips

1. Fold in ¾ cup mini chocolate chips until evenly distributed throughout the batter.

Fill Muffin Tin

1. Using a spoon or small ice cream scoop, fill each muffin cup about ¾ full with batter.

Bake

1. Bake in the preheated oven for 10-12 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.

Cool and Serve

1. Allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire cooling rack to cool completely.
   Serve warm or at room temperature.