Easy Pear Berry and Chocolate Muffins

1 1/2 cups (190g) plain flour
3/4 cup caster sugar
1 tbs demerara or rapadura sugar
1/4 tsp salt
2 tsp baking powder
1/2 cup grapeseed or other neutral oil
1 1/2 eggs
1/3 cup milk
2 tsp vanilla extract
1 cup fruit, I use 1 pear pealed and diced and frozen mixed berries
1/2 cup very dark chocolate (70% to 90%) work well, chopped
pinch of cinnamon and nutmeg
extra demerara sugar for sprinkling

Preheat oven to 190 degrees celsius (fan-forced).

Place 10 muffin cases in a muffin tin.

Half-fill the empty muffin tin cups with water.

Whisk the flour, sugar, baking powder and salt in a mixing bowl.

Combine the egg, oil and milk in a jug, this mixture should be around 1 cup.

Pour the liquid over the dry ingredients, add vanilla and mix together with a fork. Make sure that you don’t overmix as it will toughen the batter.

Gently stir in the fruit and chocolate. Mix gently until combined.

Divide the batter between the muffin pans. Sprinkle a small amount of demerara sugar over the pans.

Bake for 15-20 minutes. Test with a cake tester, the muffins are cooked when the tester comes out clean.

Remove from the oven and remove from the muffin tin and cool on a cooling rack.