Preheat the oven to 190C/375F and grease a 12 hole muffin tin (I use Wilton Bake Easy spray).

Place the melted butter, oil, buttermilk, vanilla extract and beaten eggs into a jug and mix together until combined.

Place the flour, sugar, baking powder, bicarb and chopped apple into a large bowl and mix together just until everything is incorporated and the apples are covered in flour.

Pour the wet ingredients into the dry and stir until just combined. Do not be tempted to over mix, this will result in rubbery muffins.

Fill each muffin hole level (this was a heaping 2tbsp ice cream scoop for me.)

Place muffins in the oven for 20-25 minutes until risen, golden and an inserted skewer into the centre comes out clean.

Leave to cool in the tin for at least 10 minutes before transferring to a wire rack. Whilst the muffins are still warm, drizzle the caramel sauce/syrup over the top of the muffins so it will soak into them.

Leave to cool on the wire rack completely before storing in an airtight container.

Muffins will keep for 2-3 days at room temperature.