Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.

Grease a mini muffin tin with non-stick spray or line it with mini muffin liners to prevent sticking.

In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt until well combined. This helps to evenly distribute the leavening agents.

In another bowl, combine the melted butter, egg, milk, and vanilla extract. Whisk until the mixture is smooth and well blended.

Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Be careful not to overmix, as this can lead to dense muffins.

Fold in the chocolate chips until evenly distributed throughout the batter.

Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full. This allows room for the muffins to rise.

Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them to avoid overbaking.

Once baked, remove the muffin tin from the oven and let it cool for 5 minutes. Then, transfer the muffins to a cooling rack to cool completely.

Enjoy your mini chocolate chip muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.