Eggless Chocolate Chip Muffins

Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease them with nonstick oil spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Add the chocolate chips to the dry ingredients and gently toss to coat evenly.
In another large bowl, add sugar, oil, sour cream, and vanilla extract. Whisk until smooth. Then add milk and whisk until combined.
Add the dry ingredients to the wet ingredients. Using a spatula, gently fold everything together until just combined. Do not overmix. A few small lumps are perfectly fine.
Portion the batter evenly into each muffin tin. Fill each muffin tin all the way up to the top.
Divide the batter evenly among the muffin liners, filling each one almost to the top. Top with a few extra chocolate chips if desired.
Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (180°C) and continue baking for another 12-14 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.

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.