Preheat oven to 400°F and line or grease a muffin tin.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well-combined.
Add the oil, egg, vanilla extract, and milk and use a whisk or hand mixer to mix on low, just until smooth. You should have a smooth, thick batter.
½ cup oil, 1 large egg, 2 teaspoon vanilla extract, ½ cup milk
Fold in about 1 cup chocolate chips (you honestly can’t have too many!).
1 cup chocolate chips
Fill muffin tins ⅔ of the way, leaving some space for them to rise during baking.
Add the rest of the chocolate chips on top and sprinkle sugar on top for a crispy muffin top (optional).
Bake for 15-17 minutes and enjoy!
Notes
You can use 1 + 1/2 cups all-purpose flour, or for a more hearty muffin, use 1 cup all-purpose flour and 1/2 cup whole wheat flour. This ratio will not compromise your muffins’ consistency.
Granulated or pure cane sugar can be used for this recipe. I’ve also made them with brown sugar, which makes them taste slightly more earthy. My favorite is cane sugar, especially for sprinkling on top!
The chocolate chips can easily be substituted for fresh blueberries for a lighter treat.
These can easily be made vegan by substituting an egg for a “flax egg” and using any non-dairy milk. I typically use almond milk for this recipe anyway. It adds an extra little note of nuttiness.
Need more muffins to fill your basket? Check out the selection of my best muffin recipesfor every type of diet and occasion!