Preheat the oven to 200°C / 400°F / gas 6 and line a 12 hole muffin tray with paper liners/cases.
Prepare the dry ingredients by sifting the flour, baking powder and cinnamon into a large bowl.
Rub in the butter until it resembles breadcrumbs.
Stir in the sugar and chocolate chips.
Prepare the wet ingredients by mixing together the eggs, vanilla extract (if using) and milk (if making ahead then pop the dry mix and wet mix in the fridge until ready to use)
Make a well in the dry mix and pour in the wet ingredients.
Mix the muffin mix together quickly, being careful not to overmix.
A lumpy batter will produce lighter muffins.
Bake in the oven for 20 – 25 minutes or until light golden brown.
Leave to cool on the tray for 5 minutes before transferring to a wire rack.
They taste best eaten on the day they are baked and whilst still warm.
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