Preheat your oven to 220C / 425F / Gas mark 7 and prep a 12 hole muffin pan by very lightly greasing it or lining it with liners.
In a large mixing bowl add in the flour, baking powder, baking soda, salt and cinnamon. Give them a gentle whisk to combine them.
In a large jug or another mixing bowl add in the eggs, sugar, vegetable oil, buttermilk, mascarpone and vanilla extract. Mix everything until you have a pale looking liquid.
Pour the liquid ingredients into the bowl of dry ingredients and with a gentle hand combine them. It's okay if the mixture looks a bit lumpy still.
Gently fold in the chocolate chips.
Immediately scoop the mixture into your muffin pan. Fill the holes right up to the top so you get lovely high muffins then sprinkle a little sea salt on top of each of the muffins.
Pop them in your hot oven, after 5 to 8 minutes you need to turn your oven down to 190C / 375F / Gas mark 5. The initial heat will give them the high dome but they will burn if left at this temperature. Lowering the temperature will bake them through without burning them.
After a further 16 - 18 minutes check them for doneness. A pick should come out clean. If it doesn't pop them back in for a couple of minutes then check again.
Once baked through, take the pan out of the oven and allow the muffins to sit in the pan for a further 5 minutes. Then transfer them to a wire rack to fully cool down.
Like all muffins they are best eaten the day of baking but kept in an airtight tin they will keep fine for 3 days. You can always freeze them once cooked. They will keep in the freezer for 3 months.