Preheat the oven to 400 degrees F (200 C). Line muffin pan with liners.
Prepare dry ingredients: In a large mixing bowl, sift flour, green tea powder, vanilla essence, salt and baking powder and whisk to combine; set aside.
Prepare wet ingredients: In a medium mixing bowl, beat egg and sugar until white or pale. Now add in vegetable oil and whisk rigorously until blended. Then stir in milk.
Combine dry and wet mixture: Make a well in center of dry ingredients. Add in milk mixture and fold just until combined (don't overmixed). Finally fold in chocolate chips. The batter is a little lumpy and quite liquidy. Then distribute evenly in muffin molds. Fill only 3/4 of each mold. (Because the batter is pretty dense, not easily flood out)
Bake Bake for 15 to 20 minutes, or until puffed and golden brown. Insert a tooth pick, it should come out clean. Let cool on wire rack for 5 minutes.
Tips: Pay a good attention in the first 10 minutes baking time. When the muffin already reach the highest peak, low the temperature into 180C or 350F. This method is for making the muffin bloom like a dome. And do the tooth pick test in first 15 minutes. If it comes out clean, take out your muffin and ignore the remaining time. If it comes out with wet batter, continue baking for 5 more minutes.
Rebake version
Without the liner
Moist texture
