Apple Hazelnut Muffin

Preheat the oven to 150 °C (fan) and line a muffin tin with paper cases.

Coarsely grate the apple, immediately drizzle with lemon juice and briefly combine.

In a bowl, mix flour, baking powder, ground hazelnuts and cinnamon well.

In a second bowl, whisk eggs, sugar, vanilla sugar, oil, apple juice and buttermilk until frothy.

Add the flour mixture and the grated apples to the egg mixture and fold in briefly until no dry flour remains.

Divide the batter evenly into the cases (about 2/3 to 3/4 full).

Bake in the preheated oven for 20–25 minutes, until the muffins are golden.

Let the muffins rest in the tin for 5 minutes, then remove them from the cases and cool completely on a wire rack.

Decorate as desired and serve.