Heat oven to 375°F and line a 12-hole muffin tin with paper cases. For tall muffin tops, grease only the top of the tin around the cases so the muffins can rise freely.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and brown sugar until evenly combined.

In a separate bowl or large jug, whisk the melted butter, honey, eggs, buttermilk, and vanilla until smooth and glossy.

Pour the wet ingredients into the dry and fold gently using a spatula. Stop when there are still streaks of flour visible — overmixing makes them tough!

Fold in the chocolate chips just until evenly distributed.

Divide the batter between the muffin cups — they should be filled almost to the top for that classic dome.

Optional Topping:

Drizzle a little honey over each muffin and sprinkle with cinnamon sugar for a sticky-crisp finish.

Bake for 18–22 minutes, or until golden and a skewer inserted in the center comes out clean (a few melted chocolate streaks are fine!).

Let cool in the tin for 5 minutes before transferring to a wire rack. Serve warm with a little butter or extra drizzle of honey.