Mix together the melted butter, egg, buttermilk and milk into a suitably sized jug. Leave to one side.
In a separate bowl, mix together the flour, baking powder, cinnamon and sugar.
Core the apple, no need to peel, then chop into small pieces approx ½ cm in size ro smaller.
Add the chopped apple to the dry flour mix, give it a good mix ensuring all the apple pieces are coated evenly with the dry mixture.
Pour the liquid mix into the flour and apple mixture, mix until well combined.
Using a large spoon or ice-cream scoop, place equal amounts of batter into the Muffin cases to about ¾ full. The muffins will rise a little
Bake in the oven for 20 - 25 mins, or until baked with a nice golden colour, testing the centre of the Muffins with a skewer until it comes out clean.
Remove from the oven and immediately sprinkle with demerara sugar (optional)
TIPS AND FAQ’S FOR MAKING MUFFINS
Baking Powder - As soon as the liquid hits the baking powder in the dry mix, it starts to create air bubbles that make these muffins and all other cakes to rise, so it’s important that you get the muffins into the oven to bake as quickly as possible, or you could have dense heavy muffins.
Do not overfill the Muffin Cases - If you do, the batter will overflow. This recipe makes exactly 12 muffin using ordinary muffin cases
Apple Pieces - Cutting a dessert apple into chunks is better because they keep their shape. Baking apples tend to turn to mush.
Cinnamon - This spice complements any Apple Muffin recipe. But if it's not to your liking, leave it out and add some vanilla seeds or ½ teaspoon of vanilla extract instead.
How do you stop Apples turning brown after you peel them?To prevent chopped or peeled Apples from turning brown, place them in a bowl of cold water. You can add a squeeze of lemon juice to the water if you wish. Pat the apples dry before adding to cake batter.
Can I substitute Buttermilk for Yogurt?You can substitute Buttermilk for Yogurt in a like for like ratio (e.g. 150g buttermilk for 150g natural plain Yogurt.)