These are really, REALLY good. The recipe makes 24 muffins.
2 2/3 cups all-purpose flour (I used half whole wheat)
1 1/2 cups sugar
1/2 cup baking cocoa (I used more in place of a bit of the flour)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup water
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips (I used more)
In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, beat the eggs, sour cream, water, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 325 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.