To make the muffins, sift the flour, baking powder, baking soda and cinnamon in a large bowl. Stir in the sugar and salt.
In a separate mixing bowl mix together the wet ingredients. (I use a large spoon rather than a whisk to avoid getting pear stuck in my whisk!)
Fold the wet mixture in to the dry until just combined and add the chocolate buttons.
Spoon the batter evenly amongst the 12 muffin moulds and sprinkle each liberally with the hazelnut mix.
Bake for 5 minutes, then turn down to 180℃/350℉ (fan forced/convection) and bake for a further 15-17 minutes, or until a skewer inserted into the muffin comes out clean.
Remove from oven and let stand for 5 minutes for turning out to cool. Serve warm or at room temperature.