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Preheat the oven to 350ºF. Spray a 12-cup muffin tin with nonstick cooking spray or line with cupcake liners. Set aside.
In a medium bowl, whisk together the flour, sugar, baking powder and salt.
In another bowl (or I like to just use a large liquid measuring cup), whisk together the milk, vegetable oil and egg.
Pour the wet ingredients into the dry ingredients and mix until almost combined, then add the chocolate chips and gently fold in. The batter will be lumpy, but you don’t want to over-mix.
Spoon the batter into the prepared muffin cups, dividing the batter evenly. (You can top the batter with a few extra chocolate chips, if desired, to make them pretty.)
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.