Speckled Muffin

If you don't have a muffin tin, place the paper liners nested on a baking sheet so they stand stable.

Sifting once makes the batter especially fine and lump-free.

With a hand mixer on medium speed, beat for 2–3 minutes so the mixture becomes nicely airy.

Don't overmix, otherwise the muffins can become dense.

The easiest way is to use a kitchen scale or fill two bowls so the batter levels are roughly equal.

The milk ensures the dark batter has the same consistency as the light one.

For nice spots, add small dollops and fill each liner to about two-thirds full.

Do a skewer test from minute 20: no wet batter should stick to the skewer.

The bowl should not touch the water, and no water must get into the chocolate, otherwise it can seize.

Using a teaspoon or a small piping bag creates especially neat spots and lines.