Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin or line with mini paper liners.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the vegetable oil, yogurt, eggs, vanilla extract, and milk. Whisk until smooth.

Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.

Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.

Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.

Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.