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1
Heat oven to 400F Line a muffin tin with muffin cases.
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2
In a small bowl, use your fingertips to rub 2oz of the flour together with the butter to make breadcrumbs.
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3
Stir through 1 tbsp sugar and the chopped pecans, then set aside.
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4
In a large bowl, sift together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt, then stir in the sugar and cinnamon and set aside.
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5
Coarsely grate two of the apples, then beat together with the soured cream, egg and 2 tbsp milk.
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6
Make a well in the dry ingredients and quickly fold through the wet ingredients, adding an extra tbsp milk if really dry.
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7
Don't over-mix or your muffins will be tough.
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8
It doesn't matter if there are lumps of flour.
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9
Spoon the mixture into the muffin cases - they should be about two-thirds full - then sprinkle over the pecan topping.
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10
Thinly slice the final apple, then poke slices into the tops of the muffins.
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11
Bake for 20 mins or until risen, golden and a skewer inserted in the centre comes out clean.
