Kinder Chocolate Muffin

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

Leave some pieces slightly larger for extra chocolatey “islands” in the muffins.

If you toss the chocolate in the flour first, it will be less likely to sink to the bottom while baking.

Let the buttermilk come briefly to room temperature so everything combines more evenly.

Don't overmix, otherwise the muffins will become dense rather than light.

Do the skewer test: a few moist crumbs are fine, but there should be no raw batter.

Cooling on a rack lets them cool all around and prevents the bottoms from becoming soggy.

A few extra Kinder chocolate pieces or some melted chocolate work especially well.