Whisk together the dry ingredients, reserving 1-2 Tbsp of the mixture.
Pour the oil into a measuring glass.
Lightly whisk in the egg with the oil.
Whisk in the milk with the egg and oil.
Add the wet ingredients to the dry ingredients and stir well until combined, but do not overmix.
Carefully add the chocolate chips to a bowl and sprinkle with the reserved dry mixture.
Fold the chocolate chips into the batter.
Divide the batter into the muffin tins until about 2/3 full. (The batter will come out similar to a bread dough batter - see note.)
Bake at 400*F for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Serve warm or room temperature.
Store leftovers in an airtight container.
Notes
This batter does not pour. It is not like cake batter, it will be a spreadable batter. It can be scooped out then spread in the muffin tin. Remember again, it is a thick batter. It is important not to overmix. If yours is too thick, add milk a tablespoon at a time but remember it is meant to be a thick batter.