Mini Chocolate Chip Muffins

Preheat your oven to 375°F. Lightly coat a 24-cup mini muffin tin with nonstick spray or line it with paper liners and set it aside.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt until they are fully combined and uniform in color.
In a separate large bowl, whisk the milk, melted butter, egg, and vanilla extract together until the mixture is completely smooth and emulsified.
Gently fold the dry ingredients into the wet ingredients using a spatula until the batter is just combined with no visible dry streaks; be careful not to overmix. Then, fold in the mini chocolate chips until they are evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full; a small cookie scoop works well for this and helps keep them uniform.
Bake for 10 to 12 minutes, or until the tops of the muffins are domed and a toothpick inserted into the center of one comes out clean or with just a few moist crumbs attached.
Let the muffins cool in the pan on a wire rack for 5 minutes before carefully transferring them directly to the rack to cool completely.