Preheat oven to 400 degrees.

Line a muffin pan with 12 paper or foil liners.

In a large mixing bowl, combine flour, sugar, salt and baking powder. Use a whisk to break up any clumps and to lighten up the mixture.

In a separate medium bowl, beat egg. Stir milk and oil into egg. Use a fork or whisk to combine.

Pour egg mixture into the center of the flour mixture. Using a rubber spatula, mix to combine. Dig down to incorporate all the dry into the wet but, try not to over mix. The batter will be thick.

Fold in the chocolate chips. Mix just to incorporate. Let batter sit for 3 minutes in the fridge. 

Scoop batter into muffin pan. You should have enough for 12 muffins

Bake muffins for 20-25 minutes until golden in color on the tops. When you gently touch the tops of the muffins, it should spring back. You can also test with a toothpick. There should by or no crumbs or dry crumbs. 

Take the pan out and set on a cooling rack. Let cool in pan for 15 minutes. Now, you can take each muffin in the liner and place on the rack. Enjoy warm or let cool completely. Store on counter up to one day in a sealed container or, up to 3 days in the fridge. To warm up, place in microwave for about 12 seconds. Enjoy!