Start by sifting the flour. Hold a sieve with one hand over a big bowl. Add the flour into the sieve and gently tap it with your other hand until all the flour has gone through. Put the sieve aside. Add the rest of the dry ingredients and mix well.
In another bowl, whisk all the wet ingredients.
Add wet mixture to the dry mixture and stir until just well combined. Do not overmix the batter.
Cover with a kitchen cloth and let it rest for 10 min.
Scoop the mixture into the silicon muffin cups (almost full but not completely).
Bake at 180ºC for 25 minutes.
Once out of the oven, let them sit on the counter for around 20 minutes to cool down before removing the muffins from the silicon cups
Recipe by The Bright Bird at https://www.thebrightbird.com/apple-cinnamon-muffins/