Eggless Chocolate Chip Muffins

Preheat the oven to 350°F (180°C). Grease the muffin pan with non-stick oil spray or line with paper liners.
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 to 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.
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.

Store the muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 1 week.
You can also freeze these Eggless Chocolate Chip Muffins for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds before serving.