Method

• Preheat the oven to 190C. 
• Grease and flour 18 muffin cups and set aside.
• Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.
• In a separate bowl, cream the butter and add the honey and ¼ cup of the brown sugar. Beat until fluffy.
• Add the egg and mix well. Stop once to scrape the sides and bottom of the bowl. 
• Mix in the buttermilk/yoghurt gently. Be careful not to over-mix, since the buttermilk will cause the mixture to curdle.
• Stir in the dry ingredients and fold in the peeled, cored, and coarsely chopped apple chunks.
• Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.
• Bake for 10 minutes, turn the heat down to 170C, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
• Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.