Preheat the oven to 180°C fan/200°C/gas 6. Stir the self raising flour, cocoa powder, baking powder and ½ teaspoon of sea salt together in a large bowl, then mix in the sugar.

In a separate bowl or a large jug, whisk the olive oil, yogurt, milk and egg together. Briefly stir the liquid into the flour and sugar mixture along with 75g of the chocolate chips, bearing in mind Nigella’s advice that a lumpy batter makes the lightest muffin.

Spoon a tablespoon of muffin mixture into each of your 12 lined muffin cups, then add a teaspoon of dulce de leche to each. Add a pinch of sea salt, then spoon the remaining batter evenly into each cup to cover the caramel.

Scatter the rest of the chocolate chips over the muffins, then transfer to the oven and bake for 20 minutes, until well risen and firm to the touch.

Cool briefly on a wire rack and eat warm, or allow to cool completely and store in an airtight container in a cool room for up to a week.

TO VEGANISE: Replace the dairy and egg with 3 mashed bananas and 25ml oat milk. Reduce the sugar to 80g, and add another teaspoon of baking powder. Replace the dulce de leche with date syrup, and use vegan chocolate.

FOR DIABETICS: Replace the sugar with 150ml date syrup and add to the liquid ingredients. Replace the dulce de leche with date syrup and use diabetic-friendly dark chocolate.