Ingredients: (makes 12) 

225g/8oz plain flour

2 tsp baking powder

175g/6oz caster sugar

1 tsp cinnamon

115g/4oz butter, melted

2 eggs, beaten

1 tsp vanilla extract

120ml/4½ fl oz milk

2 small eating apples, peeled, cored and finely diced

50g/2oz walnuts, chopped

For crunchy topping:

25g/1oz plain flour

50g/2oz caster sugar

¼ tsp cinnamon

30g/1oz chilled butter

Method:

1. Preheat the oven to 210°C/fan 190°C and line a muffin tin with paper cases.

2. In a large bowl mix together all dry ingredients (flour, baking powder, sugar and cinnamon).

3. In another bowl mix together butter, eggs, vanilla extract and milk.

4. Pour the wet ingredients into the dry ingredients and mix lightly with a spoon or whisk (avoid overmixing as this will make the muffins spongy rather than fluffy).

5. Fold in apples and walnuts and transfer to the muffin tin.

6. For the crunchy topping put all ingredients in a small bowl and mix with your fingers until it resembles breadcrumbs.

7. Sprinkle the crumble over muffins and bake in the preheated oven for 25-30 mins until golden.