Step 1

Preheat oven to 180°C. line twelve 80ml (1/3-cup) capacity muffin pans with paper cases. thinly slice 2 apple quarters and reserve. Chop the remaining apple.

Step 2

Combine flour, sugar, baking powder and 1 teaspoon of cinnamon in a bowl. Stir in the walnut and make a well in the centre.

Step 3

Combine buttermilk, oil and eggs in a bowl. add buttermilk mixture and chopped apple to the well. Stir until just combined. divide among pans. top with reserved apple.

Step 4

Combine the remaining cinnamon and extra sugar and sprinkle over the muffins. Bake for 25-30 minutes or until golden and a skewer inserted into the centres comes out clean. Set aside in pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely.