Preheat the oven to 180C/350F and spray a 12 hole muffin tin with cooking spray. I used Wilton Bake Easy.

Place flour, chocolate chips, baking powder, bicarb, salt, sugars and cinnamon into a large bowl and stir briefly until all of the chocolate chips are coated in flour.

Place cooled butter, vanilla, eggs and milk into a jug and beat lightly with a fork until combined.

Pour your wet ingredients into your dry and then stir just until you can see no more lumps of flour, don't be tempted to beat the batter otherwise the muffins will be rubbery.

Using a 1.5tbsp cookie scoop, place level scoops of batter into each muffin hole.

Spoon 2tsp of Biscoff into the centre of each muffin, really try to make sure it's in the centre.

Spoon another level 1.5tbsp of muffin batter direcelty over the top of the Biscoff, so the batter falls around and over the Biscoff. The muffin holes should be filled about level.

Place in the oven for 15-20 minutes, until risen, lightly golden and an inserted skewer (put in just off centre to avoid Biscoff) comes out clean!

Leave to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.

Once cool, devour! These muffins are great at room temperature, or reheated in the microwave for one minute to soften the Biscoff centre.

Biscoff filled Chocolate Chip Muffins will keep in an airtight container, at room temperature, for 5 days.