Preheat the oven to 190° fan oven and place the muffin cases in the baking dish.
Whisk the fat with the sugar until creamy and clear.
Add the Papondu and liquid vanilla and stir.
Separately, mix the dry ingredients together and add to the initial mixture, alternating with the milk.
Mix until smooth. The dough should be neither liquid nor too thick. Add flour if necessary, or thin out the dough with milk if it's too thick (the quality of the flour may be to blame).
Add the chocolate chips and mix coarsely.
Spoon ¾ of the mixture into the muffin cases.
Sprinkle a little brown sugar over the top for a crunchy, lightly caramelized shell.
Bake for approx. 40 min.
Once out of the oven, check doneness by inserting the tip of a knife into the center of a muffin. It should come out dry. Extend baking time if necessary.
Remove the muffins from the tin and leave to cool for at least 30 minutes on a wire rack.
