I found a basic choco chip muffin online and made some amendments based on the things that I have in my pantry as well as changes to some of the measurements to yield the kind of soft, light and moist muffins that I prefer.
2 1/4 cup of all-purpose flour (original recipe called for more flour but i substituted some flour with cocoa to give muffins a more chocolatety taste)
1 1/2 cups of fine sugar
3/4 cup of baking cocoa
1 1/2 tsp of baking soda
1/2 tsp salt
1 cup sour cream (original recipe called for applesauce which I didn't have)
1/2 cup water
1/2 cup milk
1/2 cup vegetable oil
1 tsp vanilla essence
3/4 cup semisweet choco chips (original recipe used less choco chips, I was being greedy!)
Preheat the oven to 325F.
Mix flour, sugar, cocoa, baking soda and salt evently.
Add eggs, sour cream, water, milk, oil and vanilla essence into the mixer bowl and blend with electric mixer at medium speed until well mixed.
Stir in half the dry ingredients and mix. Then pour in the rest of the dry ingredients and fold till moistened.
Add in the choco chips and fold till well mixed.
Line the muffin trays (2 x 12 = yields 24 medium size muffins) with papercups.
Spoon the mixture into the papercups until 2/3 full to allow batter to rise.
Bake for 20-25 minutes or test with toothpick which should come out clean (although I prefer mine to still have some moist crumbs stuck to it).
Cool for 5-10min before removing from muffin pans onto wire racks.
Here they are....all packed and ready to go!