Preheat oven to 375 F. Line the muffin tin with cupcake liner, if you want you can grease them well with oil and coat with layer of flour.

Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.

Toss together diced apples and 2 teaspoons of flour, cinnamon and ground ginger to coat apples in a separate bowl. Set aside.

Cream butter and sugar together until it is pale in color, about 3 minutes.

Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.

Gently fold in flour mixture, alternating with milk. Stir until just combined.

Fold in diced apples and scoop mixture into prepared muffin tins, filling about ? to ¾ full.

Bake until a toothpick or skewer inserted in the middle comes out clean, about 25minutes.

Once muffins have baked, keep them in tilted position for 5 minutes

and then remove from the muffin tin. Once it is completely cool serve.