Bounty Muffins

Preheat the oven to 180°C top/bottom heat (or 160°C fan) and line a muffin tin with paper cases.

Briefly mix flour, sugar, vanilla sugar, baking powder and desiccated coconut in a large bowl.

Melt the butter (or let it become very soft) and whisk it with the milk and egg in a second bowl.

Add the wet ingredients to the dry ingredients and stir only until a smooth batter just forms.

Roughly chop the Bounty bars and fold them into the batter.

Spoon the batter into the cases with a spoon or ice cream scoop (about two-thirds full).

Bake the muffins until they're golden and a wooden skewer comes out mostly clean.

Let the muffins cool briefly in the tin, then remove them and let them cool completely.

Carefully melt the milk chocolate and drizzle or spread it over the muffins.

Sprinkle with desiccated coconut if desired and allow the chocolate to set.