Batida Bounty Muffin 1

If you don't have a muffin tin, double up the paper cases so they stay more stable.

Chilling briefly helps prevent the chocolate coating from smearing while cutting.

Coating the pieces in the dry mix prevents them from sinking to the bottom of the batter.

Bring all ingredients to room temperature if possible; the batter will combine more evenly.

Don't overmix, otherwise the muffins can turn out dense instead of fluffy.

Fill the cases only about two-thirds full so the batter doesn't overflow.

This makes them easier to release and less likely to break.

On the rack the bottoms stay dry and won't go soggy.

Nice options are desiccated coconut, a drizzle of melted chocolate or a light Batida glaze made from icing sugar and a splash of liqueur.