Double Chocolate & Cinnamon Cupcake Muffins

Preheat oven to 190ºC (375ºF). Line a 12-cup muffin pan with paper cases.

Mix flour, cocoa, sugar, cinnamon and chocolate chips in a large mixing bowl. In a measuring jug, measure milk, yoghurt and vegetable oil, then break in egg. Whisk until smooth.

Make a well in the centre of the dry ingredients. Pour in the wet ingredients and stir until just combined. It doesn’t matter if the mix is a bit lumpy—if you stir too much, the cakes will have a tough texture.

Spoon into the muffin pans; I find a spring-action ice cream scoop useful for this. Bake for around 25 minutes, turning the tray around halfway through.