125g/4oz/½ cup butter
100g/3½oz plain (semisweet) chocolate, chopped
250g/9oz/2½ cups plain (all-purpose) flour
1 tsp bicarbonate of soda (baking soda)
2 tbsp cocoa powder
175g/6oz/¾ cup caster (superfine) sugar
2 medium (US large) eggs
200ml/7fl oz/¾ cup milk
125g/4oz/½ cup natural yogurt
a few drops of vanilla extract
1 Preheat the oven to 190°C/375°F/Gas 5. Line a 12-hole muffin pan with paper muffin cases.
2 Melt the butter and plain chocolate in a bowl set over a pan of gently simmering water. Mix together, then remove from the heat and set aside to cool a little.
3 Sift the flour, bicarbonate of soda and cocoa into a bowl. Add the sugar and stir well.
4 Break the eggs into a bowl and beat in the milk, yogurt and vanilla extract.
5 Pour the egg and the chocolate mixtures on to the dry ingredients and fold in gently – do not over-mix.
6 Divide the mixture among the paper cases. Bake in the oven for 20–25 minutes until well risen and springy to the touch. Cool the muffins on a wire rack.