Chocolate-Marzipan Muffin 1

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

Marzipan is easier to grate if it's chilled briefly in the fridge.

Bring all ingredients to room temperature if possible so the batter combines more evenly.

Don't overmix, otherwise the muffins will turn out dense.

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

Test with a skewer at the edge so you don't hit the marzipan filling.

This firms up the crumb and makes the muffins easier to remove from the wells.

Cooling on a rack ensures even cooling and prevents the bottoms becoming soggy.

Goes particularly well with melted chocolate or a light dusting of powdered sugar.