Step 1

Preheat oven to 200°C. Line a 6-hole Texas muffin tray with large cafe-style muffin wraps and set aside (see Tip).

Step 2

Place zest of 1 orange and sugar into mixing bowl and mill 5 sec/speed 10. Transfer to a small bowl and set aside.

Step 3

Place butter into mixing bowl and melt 2 min/60°C/speed 2.

Step 4

Add milk, yoghurt, egg and vanilla, then mix 5 sec/speed 3.

Step 5

Add flour and reserved orange sugar and mix 5 sec/speed 5. Divide half of the mixture between muffin wraps. Place two squares of dark chocolate into the centre of each muffin, then top with remaining mixture.

Step 6

Bake 20-25 minutes (200°C), until a wooden skewer inserted into the centre of muffin comes out clean. Allow to cool in the tray for 5 minutes, then transfer to a wire rack to cool. Dust with icing sugar and serve.