Chocolate Cherry Muffin

Preheat the oven to 150 °C fan (175 °C top/bottom heat). Grease the muffin tin or place paper liners.

Wash the cherries, pit them and set aside.

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

In another bowl, beat the egg, sugar, oil, natural yoghurt, vanilla sugar and a pinch of salt until frothy.

Fold in the flour-cocoa mixture briefly until a smooth batter just forms.

Gently fold in the cherries last.

Divide the batter evenly among the liners and bake in the preheated oven for 20–25 minutes.

Let the muffins rest in the tin for 5 minutes, then remove and cool completely on a wire rack. Decorate as desired.