Preheat the oven to 350°F.

Grease the muffin pan with non-stick oil spray or line with paper liners.

If you use paper liners, also grease the liners lightly. Set aside.

In a medium bowl, take flour, baking powder, baking soda, and salt. Whisk everything well to combine.

In the dry ingredients, gently fold in the chocolate chips. Set aside.

In a large mixing bowl, take sour cream or yogurt and sugar. Whisk until the mixture is well combined and smooth.

To this, add oil, milk, vanilla and mix well.

Add dry ingredients into this wet mixture. Mix gently with a spatula or wooden spoon.

Do not overmix.

Portion the batter evenly into each muffin tin. Fill each muffin tin all the way up to the top.

Using an ice-cream scoop makes the work much more manageable and ensures the even distribution of the muffin batter.

Bake the muffins for 16-18 minutes or until muffins are baked through and tops are lightly golden brown.

You can also check out by inserting the wooden skewer in the middle of the muffin; it should come out clean.

Remove the muffins from the oven and let them cool in the pan for 5 minutes.

Then transfer onto a cooling rack and let them cool completely before serving.

We can serve Eggless Chocolate Chip Muffins for a sweet breakfast. It tastes delicious with some butter spread on it.

It makes a perfect after-school treat for your child. Or make the kids happy by packing it in the school lunch bag.

Have it as a snack or post-dinner dessert.

These muffins stay at room temperature for up to 3 days. After that, cover them tightly and place them in the fridge for up to a week if you have leftovers.