Red Wine Chocolate Muffin 4

Placing liners in the tin gives the muffins more support and helps them rise evenly.

If you briefly sift the flour–cocoa mixture, the batter will be finer and free of lumps.

The better the mixture is whipped, the airier the muffins will be.

Don't overmix, otherwise the muffins will become firm instead of fluffy.

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

Near the end, perform a skewer test: if it comes out clean, they're done.

On the rack they cool all around and won't become moist on the bottom.

Powdered sugar, chocolate glaze or a dollop of whipped cream go particularly well with the red wine–chocolate flavor.