Freeze the chocolate spread

• Portion the chocolate spread into small dollops on a tray.
• Freeze for 30 minutes until firm.

Preheat the oven

• Preheat the oven to 180 °C.

Whisk the wet ingredients

• Whisk the eggs with the sugar until pale.
• Add the vanilla, oil, yogurt and salt and whisk until smooth.

Make the batter

• Sift in the flour and baking powder.
• Fold gently until just combined, without overmixing.

Fill the muffin pan

• Fill each muffin cup halfway with batter.
• Place a frozen piece of chocolate spread in the centre.
• Cover with more batter and scatter chocolate chips on top.

Bake

• Bake in the preheated oven for about 15 minutes, until a skewer comes out clean.

Cool and serve

• Let the muffins cool in the pan for a few minutes, then transfer to a rack.