How to freeze
Pack the cold muffins in a freezer bag, seal and freeze for up to 1 month.
To serve, defrost in the bag for a couple of hours then warm through on a baking sheet in an oven at 190C/fan 170C/gas 5 for 5-8 mins.
Heat oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with some paper cases. Sift the flour, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar. 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.
Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. They are especially delicious eaten slightly warm.