Cut the Ragusa Blond into small cubes, like Ragusa chips. Place them in the freezer (to prevent the Ragusa from melting too quickly while the muffins bake).

Cut the butter into pieces and melt it until it becomes slightly foamy. Add the eggs, salt, and sugar. Whisk until the mixture becomes slightly paler.

Add the flour, baking powder, and milk, then mix until you obtain a smooth batter.

Take the Ragusa chips out of the freezer and toss them with one tablespoon of flour (so they stay near the surface while baking). Mix the batter until evenly combined.

Spoon about 2 tablespoons of batter into each muffin cup.
Bake at 170 °C (fan oven) for 20–25 minutes.