Follow the steps in order for the best result.
Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a muffin tin by either greasing it well or lining it with paper muffin liners. This will ensure that your muffins release easily after baking.
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, French vanilla instant pudding mix, ground cinnamon, baking powder, baking soda, and salt. Make sure everything is evenly distributed for a consistent flavor and texture.
In a separate bowl, combine the wet ingredients: eggs, buttermilk, vegetable or canola oil, honey, and vanilla extract. Whisk these ingredients together until they are well combined and the mixture is smooth.
Pour the wet ingredients into the bowl with the dry ingredients. With a whisk, gently combine the two mixtures until just incorporated. Be careful not to overmix, as this can result in tough muffins. A few lumps are perfectly fine.
Gently fold in the miniature semisweet chocolate chips until they are evenly distributed throughout the batter.
Fill each muffin cup in the prepared muffin tin about 2/3rds full with the batter. This will allow the muffins to rise properly without overflowing.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown on top.
Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. This will help them set slightly before removing them.
After the initial cooling period, carefully transfer the muffins from the tin to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
Enjoy your homemade cinnamon chocolate chip muffins! They are perfect for breakfast, brunch, or as a sweet treat any time of day.