Found this recipe here: http://www.cacaoweb.net/chocolatemuffins.html
I mucked up in the batter. I didn't mix the wet ingredients co-currently with the dry ingredients.
I felt that the batter is too watery for muffin, and suspect that it might not even rise. But it did..but looked extremely volcanic...scary! Surprisingly the inside texture is soft - 2 eggs and lots of butter and milk! I will look for another recipe, I don't think I will bake this again.

Tips:
The next time you make those delicious muffins, mix it to the point that the wet and dry ingredients are combined but by no means smooth. In fact, if you have what looks like a lumpy mess in your bowl with bits of flour peaking through, that's when you know you have achieved muffin greatness.

Do not over mix the batter or tough muffins will result.

Use muffin cups on the pans..I didn't use any.

I read that you should fold it 12 times max..just enough.
For this, I overdone it.....coz it was so watery.
Better luck next time!