Preheat oven to 375 degrees F. Prepare muffin pans by lining with paper muffin cups, greasing well or spraying with nonstick spray. (The recipe makes about 30 muffins, so use 3 pans if you've got them, or quickly cool your pans between batches by running under lukewarm water.)

In a large bowl, stir together all the wet ingredients until well combined. Set aside.

In a separate bowl, whisk together all dry ingredients. Using a wooden spoon, dig a well in the centre of the dry ingredients, and pour in the wet ingredients. Use a light hand to incorporate the wet into the dry, stirring only until almost combined, with floury streaks and dry pockets remaining. Gently fold in the chocolate chips; by this time the floury streaks should be gone.

Spoon batter into prepared muffin cups, filling about 3/4 full. Bake 20-25 minutes, until tops spring back when lightly pressed.