Preheat your oven to 375 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
In a large bowl whisk together the flour, sugar, baking powder and salt.
Add the milk, Greek yogurt, vegetable oil, eggs and vanilla and stir everything together with a wooden spoon or a spatula.
Gently stir in the chocolate chips once everything is combined, just until they're distributed evenly throughout.
Portion the batter into the 12 muffin cups evenly and bake at 375 degrees Fahrenheit for 17-19 minutes, or until the muffins are cooked through (test with a toothpick!) and are a light golden brown colour on top.
Let the muffins cool for several minutes and enjoy warm.
These muffins keep in an airtight container for up to three days at room temperature. Reheat slightly before serving, if desired.