Step 1

Line a 12-hole muffin tin with 10 muffin cases and preheat the oven to 200ºC, gas mark 6.

Step 2

Combine the flour, baking powder, bicarbonate of soda, salt and caster sugar in a large bowl and make a well in the centre.

Step 3

Whisk together the egg, yogurt, milk, oil and vanilla in a jug, then slowly pour the wet ingredients into the dry ones. Using a balloon whisk, gently mix together until just combined. Don’t overmix the batter, as it makes the muffins tough.

Step 4

In a bowl, combine the soft brown sugar with the almonds and cinnamon until well mixed. Spoon 1 tsp muffin mixture into each case, then sprinkle 1 tsp cinnamon sugar over the top. Repeat, alternating the mixtures, until the batter is used up. Sprinkle any remaining cinnamon mix over the top of each muffin.

Step 5

Fill the 2 remaining holes in the tin with boiling water (this creates steam in the oven that helps the muffins rise) and bake for 15-20 minutes, or until risen and golden brown on top. Allow to cool briefly, then serve warm. The muffins will keep for up to 2 days in an airtight container, but are best enjoyed right away.