Preheat the oven to 200°C/180°C Fan/gas mark 6/400°F and line a 8-bun muffin tin with papers.

Peel and core the apples, then chop into small dice and put them to one side.
Measure the flour, baking powder, and 1 tsp of the cinnamon powder (I use cinnamon powder) into a bowl.

Whisk together lukewarm milk, (now this point add vanilla extract if you used) sugar, unsalted melted butter until sugar is dissolved add apple puree mix and set aside.

Now fold the wet ingredients into the dry. Add the chopped apple, and stir to combine but don't over mix.

#To_remind_you:
a lumpy batter makes for a lighter muffin.

Take the tin out of the oven and let it stand for about 5 minutes before gingerly taking out the muffins and placing them on a wire cooling rack. cool down completely dust some icing sugar. Enjoy!

#Note

#FREEZE:

The muffins can be frozen in airtight container, layered with baking parchment, for up to 2 months. Defrost 3-4 hours on wire rack at room temperature and reheat as above.