Preheat the oven to 190°C. Line 12 x 80 ml (⅓ cup) muffin tray holes with muffin paper cases.
Sift together both the flours, the baking powder and cinnamon into a large mixing bowl, returning any husks to the bowl. Stir in the sugar and apple and make a well in the centre.
Use a fork to whisk together the buttermilk, oil, eggs and vanilla in a bowl. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)
Spoon the mixture into the paper cases, dividing evenly. Sprinkle with the pecans and then drizzle with the maple syrup.
Bake in preheated oven for 25 minutes or until the muffins are golden and cooked when tested with a skewer. Cool for a few minutes in the tin before transferring to a wire rack. Serve warm or at room temperature.


  • 150 g plain flour
  • 150 g wholemeal plain flour
  • 1 tbsp baking powder
  • 2 tsp ground cinnamon
  • 150 g (¾ cup, firmly packed) brown sugar
  • 2 (about 180 g each) apples (such as Golden Delicious, Pink Lady or Royal Gala), peeled and cut into 1.5 cm pieces
  • 185 ml (¾ cup) buttermilk (see Bakers Tips)
  • 80 ml (⅓ cup) light olive oil (see Bakers Tips)
  • 2 eggs, at room temperature
  • 1 ½ tsp natural vanilla essence or extract
  • 75 g (¾ cup) pecans, coarsely chopped
  • 60 ml (¼ cup) pure maple syrup