Chocolate Pear Muffins

First baking of this year. Getting a bit fed up of Christmas cake. It's very nice (Nigella's Easy Action Christmas cake from Feast, with a few variations of my own in it), but you can have too much of a good thing. I fancied something chocolatey, and had some dried pears left over from the cake, so I thought I'd make some muffins. I've adapted the Blueberry Muffin recipe from the WI Healthy Fast Food book successfully before, so I used that as my base again. This time, I added some cocoa powder and the dried pears, chopped up. They turned out OK - maybe not quite chocolatey enough, and a touch drier than I'd have ideally liked, but then, I'm picky. If I do them again, I'll probably remove a couple of tablespoons of flour, and find some way of upping the chocolate - maybe adding a little coffee?

Recipe:
80 grams unsalted butter
225 grams plain flour
2 tablespoons cocoa powder (I use Green & Blacks)
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
115 grams caster sugar
225 ml low-fat yoghurt
1 egg, beaten
1/2 teaspoon vanilla extract
90 grams dried pears, chopped

Preheat oven to 180C / Gas 4. Put 12 muffin cases into a muffin tin.
Sift the flour, cocoa, baking powder and bicarbonate of soda into a large bowl.
Stir in the sugar
Melt the butter and allow to cool slightly
Beat the egg into the yogurt
Make a well in the center of the dry ingredients
Add the butter and the egg/yogurt mixture to the dry ingredients. Stir to just combine. The mixture will look lumpy. This is fine - overmixing will make the muffins tough.
Add the pears. Gently mix through until evenly combined.
Divide between the 12 muffin cases. Bake for about 30 minutes until the muffins are risen and cooked.