I made these muffins for a dinner party and they went down very well. I did change a few of the ingredients as I didn't have everything. I replaced the buttermilk with wholemilk and plain flour with self raising and left out the baking powder and salt. I cut the apples into very small pieces and added just over a handful of raisins and about a quarter of a teaspoon of cinnamon. I also used cupcake cases. They were lovely and moist on the inside and tasted very yummy!

... and by Granny D's, I of course mean Granny S's...

These made 12 well-risen muffins for me. Good thing too... they're delicious! They had a light scone like quality, and weren't too sweet. I used Granny D's, and I think their taste complimented it. Perfect for a brunch.

I used white yoghurt, didn't have buttermilk. Worked well, too.

I made these to the recipe, using cox's apples chopped. Like other cooks, I found them difficult to remove from the cases. However, there were some left over and when I ate one the next day, there was no problem with sticking. If I make these again, I shall resist the temptation to eat them warm, and let them settle a bit! Interestingly, although I don't ave a particularly sweet tooth, I would have liked them a little sweeter.

Nice base recipe, though as with on other reviews I made a few changes. I added mixed spice to the flour and used semi-skimmed with lemon juice I place of buttermilk as I didn't have any to hand. I also increased the apple content slightly and threw in a double handful of sultanas which gave a little more moistness and bursts of flavour - if I had time I'd soak them in cider or apple juice first (next time!). I finished them off by glazing with golden syrup when still hot from the oven - they looked and tasted fab.

I've made these a few times now with slight modifications. I used 3 times the amount of apple and sprinkled them with ginger, cinnamon and mixed spice. I only had unsweetened soya milk to use and I replaced the caster sugar with soft, dark brown sugar. I baked the muffins for 45 minutes at 220oC...... Yum, yum, yum!

Unfortunately these didn't work for me, they've just gotten completely stuck to the muffin liners. Bit of a gluey texture on inside, too.

Can't wait to try these using semi skimmed milk and cinnamon. Will post my experiment when i've eaten em!!

I made these with semi skimmed milk and lemon juice, tossed the apples in cinnamon, added ginger to dry ingredients, put mixture into small cases and reduced baking time by 5 mins to account for smaller cases. Made 18 comfortably. They rose really well and I had no caster sugar so used light brown sugar. They also looked amazing!they are light fluffy and moist.

Gorgeous. I doubled the mixture and divided between 12 muffin cases and they looked like the ones from Starbucks! I used bramleys, and coated them in cinnamon, and added mixed spice to the flour. When they were still a little warm I drizzled icing made with unrefined icing sugar, which looks like caramel.

I'm afraid I had very little success here. Rather than fluffy and light my version turned out small and stodgy. Granted I am not an experienced baker by any stretch of the imagination but I thought this was a fairly foolproof recipe. My muffins had very little rise and were more like a scone in texture. I also wasn't happy that they had cooked evenly. Think the apple may have made the sponge too moist. Maybe grating the apple might be an idea. Afraid my batch was only destined for one place!

Yummy muffins. After reading other comments I too added 1tsp cinnamon and a few dates really nice and moist. Good for lunch boxes as not too crumbly.

This recipe was really good worked well with my apples from my garden. will definatley making these again its so quick.

I couldn't get on with these, they didn't rise, were impossible to get out of the cases, and tasted ok, even with the addition of cinnamon. I think it would be better if the apple were grated rather than chopped, as this made the muffin texture too gooey when cooked and uneven.

As a bnb landlady who makes muffins 4 or 5 times a week I'd say I was a fairly experienced muffin maker. Unfortunately these rose perfectly then collapsed. I suspect I put in a tad too much baking powder. They tasted nice but I couldn't serve them to guests

Added some cinnamon which made them very yummy!
Made 10 large muffins - not eight as there was a lot of mixture!

I made these with a few changes and they were delicious! I read the other comments first and used semi-skimmed milk with lemon juice instead of buttermilk. I used dark brown sugar as I think it tastes nicer. I also used twice the amount of apple, added a grated carrot and a teaspoon of cinnamon. To finish off I sprinkled some oats on top. They came out a little flat but were very moist and fluffy. Would definitely make again.

Love em!! These have just come out the oven :)
I made my own buttermilk, that saved money. I used cooking apple only because I had some sitting in my veg rack, they were turning yellow & the were prefect for them. I also added 1/2 tsp of mixed spice & of cinnamon. They didn't rise much, maybe next time I'll use SR flour instead see it it makes a difference. Very yummy :)

This is the first batch of muffins I've ever made, found all the previous comments really useful! I used semi-skimmed milk instead of buttermilk, generous pinches of ground ginger and cinnamon for the apples and mixed spice in the flour. I used three small/medium sized eating apples. The mixture made 12 muffins, and they taste great! Definitely a hit and will be made again!