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Preheat the oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or olive oil spray or line with cupcake liners.
In a large mixing bowl, add flour, baking powder, sugar and cinnamon and whisk briefly. Add chopped apples. Stir just to cover the apple pieces in the flour mixture.
To a small bowl, add oil, vanilla and eggs whisk briefly just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk.
Very gently fold until the mixture is just combined – be careful not to over mix or your muffins will be tough.
Spoon out the mixture into your prepared tin. Depending on how much apple you added, you might be able to squeeze 14 muffins out of this batch.
Bake for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or golden brown on top and a skewer inserted into the middle comes out clean.
While the muffins are still warm, brush the tops with melted butter. In a small bowl, mix together the sugar and cinnamon, then generously sprinkle over each muffin.