Dark Chocolate Chip Muffins

Preheat your oven to 180°C and line a 12-cup muffin tin with paper cases. Lightly brush the cases with neutral oil to prevent sticking.

In a large bowl, sift the flour to ensure lightness. Add the caster sugar, chocolate chunks, and walnuts if using, tossing gently to coat in flour. (Coating the chocolate in flour prevents it from sinking to the bottom during baking.)

In a separate bowl, whisk together the melted butter, milk, beaten egg, and vanilla until well combined.

Pour the wet ingredients into the flour mixture and fold together with a spatula just until combined. The batter should look rough and slightly lumpy — do not overmix. (Overmixing develops the gluten and creates tough, dense muffins.)

Divide the batter evenly among the muffin cases, filling each about three-quarters full.

Bake for 18-22 minutes, until the tops are golden and spring back lightly when touched. A skewer inserted into the center should come out with just a few moist crumbs.

Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.