Preheat oven to 200C / 180C fan-forced.

Mix all the filling ingredients together in a small bowl, set aside.

In a large bowl, mix together the flour, baking powder, baking soda and sugar.

In a measuring jug, whisk the egg, melted butter and buttermilk.

Make a well in the dry ingredients and add gently mix in the wet ingredients. Remember a lumpy mixture makes the best muffins!

Fill the muffin cups about ⅓ full, add about a tablespoon of filling, then cover with more muffin mixture until ⅔ full.

Sprinkle any remaining filling on top of the muffins.

Bake for 15 minutes until golden.

Put the muffins onto a rack to cool and drizzle with honey.

Add the flour, baking powder, sugar and bicarb to TM bowl and mix for 5 seconds on speed 4. Set aside.

Make the filling. Melt 45g butter at 60 degrees for 2 minutes on speed 2. Check butter has completely melted.

Add walnuts. Set dial to closed lid position and pulse on turbo once or twice. Check the nuts after each pulse, you want chopped walnuts, not walnut meal.

Add the cinnamon and sugar for the filling and mix for 10 seconds on reverse speed 3. Set aside.

Rinse the bowl. Add the remaining 45g butter for the muffin batter and melt at 60 degrees for 2 minutes on speed 2. Check butter has completely melted.

Add the egg and buttermilk and mix for 5 seconds on speed 5.

Add the dry ingredients. Set dial to closed lid position and gently mix on interval speed for 10-20 seconds until just combined. Remember a lumpy mixture makes the best muffins!

Fill the muffin cups about ⅓ full, add about a tablespoon of filling, then cover with more muffin mixture until ⅔ full.

Sprinkle any remaining filling on top of the muffins.

Bake for about 15 minutes until golden.

Put the muffins onto a rack to cool and drizzle with honey.