Black and White Muffin

Preheat the oven to 160°C (fan) and line a muffin tin with paper cases.

Thoroughly mix the flour, baking powder and baking soda in a bowl.

In a second bowl, whisk the egg, sugar, sour cream, oil and buttermilk until frothy.

Add the flour mixture to the wet mixture and fold in briefly until no dry flour remains.

Divide the batter evenly between two bowls.

Coarsely chop the milk chocolate and stir it into one half of the batter with the cocoa powder and milk (1.5% fat).

Chop the white chocolate into small pieces and fold them into the other half of the batter.

Spoon the dark batter into the cases first, then add the light batter, filling each cup about two-thirds full.

Bake the muffins for 20–25 minutes until risen and a skewer comes out mostly clean.

Let the muffins rest for 5 minutes, then remove them from the tin and cool completely on a wire rack.