Preheat oven to 200°C.
Cream the butter and sugar together until light and creamy.
Add the eggs, one at a time, beating well after each addition.
Beat until mixture is light and fluffy.
Add the milk and essence and mix through.
Sift the dry ingredients together.
Add wheat that remained in sieve.
Add the apple pieces and mix through.
Gradually add the butter mixture to the flour and lightly fold in to mix.
Do not over mix, mixture can still be lumpy.
For crumb topping:
Mix the flour and sugar together and rub the butter in with fingertips.
Spoon muffin mixture into the hollows of a greased muffin pan and spoon the crumb mixture on top of each muffin.
Bake for 20 - 25 minutes or until a skewer comes out clean when inserted.
Allow to cool 5 minutes in pan before turning out onto a wire rack.
Serve warm or cold.