1. Heat oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with some paper cases or use a silicone muffin pan.
2. Sift the flour, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar.
3. Add the beaten eggs, yogurt and then the butter and stir to combine. It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough.
4. Fill the muffin cups and bake for 20-25 mins until risen and golden brown.
5. Transfer to a rack to cool. They are especially delicious eaten slightly warm.

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