Hi Lisa, I have loads of muffin receipes and these two make 6 "Texas Size" muffins.
Mom's Chocolate Muffins
2 c. flour
1/2 c. sugar
1 Tbsp. bkg. pdr.
1/2 tsp salt
2 eggs
3/4 c. milk
1 tsp. almond flavor
1/3 c. butter, melted
2 oz. bkg. chocolate, melted
3/4 c. mini-choc. chips
Combine dry ingred.
Combine eggs, milk, almond, & melted butter. Blend into dry ingred. along with the melted chocolate. Mix just til all blended. Add choc. chips.
Turn into Texas size muffin pans that have been sprayed with Pam, greased, or lined with paper liners.

Bake at 425 deg. for 25 minutes. Cool in the pan for 12 minutes, then remove to rack to complete cooling.
Basic Breakfast Muffin
2 cups flour
1/4 cup sugar
2 tsp. bkg. pdr.
1/2 tsp. salt
1 cup milk
1 egg
1/4 cup oil
Combine flour, sugar, bkg pdr and salt. Add milk, eggs and oil and mix just enough to moisten.
Spoon into 6 Texas size muffin cups that have been greased or lined with paper.
Bake at 425 degrees for 25 min.
Cool as above.
NOTE: I add flavorings, spices, chocolate or peanut butter chips; top with cinnamon sugar or streusel or crumbs. You can do anything with this, it is a basic receipe that lends itself to whatever you would like to try.
Hope these help.