Easy Chocolate Chip Muffins

Preheat the oven to 400°F (204°C). Line 10 standard-size muffin cups with paper liners.
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until well blended.
Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.
Add the milk mixture and sour cream to the bowl with the dry ingredients. Stir gently until the batter comes together. The batter will be on the thicker side, but if it is hard to stir, add 1 to 2 tablespoons of milk.
Fold in the chocolate chips.
Divide the batter between the muffin cups. (The batter will reach the tops of the paper liners.) Press 3 to 4 extra chocolate chips into the top of each muffin.
Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

Ingredient :

1 ½ cups (195g) all-purpose flour
3/4 cup (150g) lightly packed brown sugar
1/4 teaspoon fine sea salt
1 ½ teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup (80ml) vegetable oil, safflower oil, or avocado oil
1 large egg
1/3 cup (80ml) milk, use more as needed
1 ½ teaspoons vanilla extract
1/2 cup (113g) sour cream or plain Greek yogurt
3/4 cup (127g) chocolate chips, plus 2 tablespoons more for tops