Preheat your oven to 350 degrees F (180 degrees C).
In the mixing bowl, add Unsalted Butter (65 gram) and cream on high for 30 seconds.
Add in Granulated Sugar (90 gram) and cream for another 30 seconds on medium speed.
Add in the Vanilla Extract (1 1/2 teaspoon) and cream for 30 seconds on medium speed. Add in the Vegetable Oil (65 gram) and beat on high until homogeneous. Scrape down the sides if needed.
Add in the Egg (3), one at a time on high speed.
Add in the Milk (100 milliliter) and mix on high until homogeneous. Milk tends to separate so it will take slightly longer to combine.
Add in the Baking Powder (2 teaspoon) and All-Purpose Flour (195 gram) and mix on low until just combined.
Fold in Milk Chocolate Chips (3/4 cup) on low speed until just combined. Do not overmix the batter.
Transfer your batter into your lined muffin trays. It is advisable to use an ice cream scooper for a clean and even muffin. Drop the pan lightly a few times to release the air bubbles.
Bake it in the oven for 25 to 30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Let it cool in the pan for at least 15 minutes then transfer to a wire rack or an air tight container. You can enjoy immediately or freeze them and serve thawed and warmed in the microwave.