Preheat oven to 350°F / 180°C. Peel and remove core from apples. Chop apples into 1/2 inch, 1-2 cm chunks. Set apples aside.
Measure milk and add raisins to milk. This will allow raisins to soften while preparing batter.
- ⅓ cup butter (soft)
- ¾ cup sugar
- 1 egg
- ½ tsp vanilla extract
Cream butter and sugar in a large bowl or electric mixer. Add egg and vanilla, beat until creamy.
- 2½ cups flour
- 2½ tsp baking powder
- 1 tsp salt
- wooden spoon
- measuring spoon
- dry measuring cup
Combine flour, baking powder and salt in separate bowl and stir.
Drain milk from raisins. Set raisins aside. Add 1/4 of milk to creamed mixture in mixing bowl and mix it in. Add 1/4 of flour mixture and mix it in. Add remaining milk and flour alternately to creamed mixture, mixing between each addition, until both are mixed in.
Remove bowl from stand mixer and gently stir apples and raisins into batter.
Line muffin tin with paper liners. Fill each muffin cup 3/4 full with muffin batter.
- 1 tbsp flour
- 1 tbsp brown sugar
Mix flour and brown sugar together and sprinkle 1/2 tsp of mixture over the top of each muffin.
Bake for 20-25 minutes or until cake tester inserted into center of muffin comes out clean. Remove tin from oven and cool muffins in tin for 5 minutes before removing muffins to cooling rack.