Preheat the oven to 180C/350F and spray a 12 hole muffin tin with cooking spray. I use Wilton Bake Easy.
Place flour, baking powder and soda, salt and spices into a large bowl and stir briefly. Add in the sugar and stir until well combined.
Add in the chunks of apple and stir until all the apple chunks are coated in your flour mixture.
Place melted butter, eggs, milk and vanilla extract into a jug and beat lightly with a fork.
Add into the dry mixture and then stir just until there are no lumps of flour. Don't beat your muffin mixture too much otherwise your muffins will be rubbery in texture.
Divide the batter between your prepared muffin tin; I used a heaping 2tbsp cookie scoop to ensure each muffin is level.
Sprinkle each muffin with a little demerara sugar, then place in the oven for 14-17 minutes; until risen, golden and an inserted skewer into the centre comes out clean.
Leave to cool for 15 minutes before digging in! If you're not serving immediately, leave to cool completely before transferring to an airtight container.
Apple Pie Muffins will keep in an airtight container, at room temperature, for 4 days. You can either serve at room temperature, or warm them up in the microwave for 30 seconds. Serve for breakfast sliced in half with butter, or dessert with custard or ice cream.