1. Preheat your oven to 190C/375F and place 10 silicone muffin molds in a muffin tin.
2. In a mixing bowl, beat 125g butter and 75g castor sugar until light and fluffy. Take your time, it makes a difference!
3. Gradually add 2 eggs, one at a time, beating well after each addition until fully incorporated.
4. Stir in 175g plain flour, 1 tsp baking powder, and a pinch of salt. Mix gently; don’t overdo it.
5. Pour in 125ml milk and stir until just combined: it’s okay if the batter is a little lumpy.
6. Spoon half the batter into the silicone molds, then sprinkle over half of the 175g mini chocolate chips.
7. Cover with the remaining batter and top with the rest of the chocolate chips.
8. Bake for 25 minutes or until golden and a toothpick inserted comes out clean-ish. Muffins will continue to set as they cool.
9. While muffins are baking, melt 6 tbsp apricot jam in a small pan. Add 2 tbsp orange juice until it’s a spreadable glaze.
10. Brush the warm glaze over the muffins as soon as they come out of the oven. Let them cool on a wire rack for a few minutes.

Tip: Don’t worry if a few chocolate chips stick out or the tops aren’t perfectly smooth – that’s the homemade charm.