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Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
Sift the flour and bicarbonate of soda into a large bowl, then stir in the chocolate and sugar.
Add the beaten eggs, yogurt and 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 – or eat slightly warm. Will keep in an airtight container for three days.