Preheat your oven to 400 degrees F. Grease muffin tin or line with cupcake liners.
In a large bowl, combine dry ingredients; toss in dark chocolate chips and mix well.
In a medium bowl, whisk together wet ingredients; add to dry ingredients and fold in using a wooden spoon. Mix until just combined.
Spoon batter into the muffin pan, making sure to fill each cup to the top. You should be able to fill 9 or 10 muffin cups, but no more than that. and don't be skimpy on the batter - you will want to end up with giant muffin tops!
Bake for 20-25 minutes or until toothpick inserted into the center of a muffin comes out clean. Muffins tops will be golden brown.
Notes / Variations
GLUTEN FREE: instead of using the white whole wheat flour, I've successfully substituted 1 cup of GF all purpose flour (I like the King Arthur Gluten-Free Measure for Measure Flour) plus ¾ cup GF oat flour. I've found that this combination yields the same crunchy outside, light/airy inside as its gluten-full counterpart.