Preheat your oven to 190C/170C fan/Gas 5. Grease muffin tins with butter or line them with cases.

In a large bowl, weigh and combine the flour, baking powder, salt, and muscovado sugar, rubbing together to remove lumps.

Add the egg, whole milk, and sunflower oil to the dry ingredients and stir with a wooden spoon until just combined; do not overmix.

Transfer the mixture to the prepared tins and bake for 20-30 minutes, or until risen and golden brown.

Remove the muffins and leave to cool. Meanwhile, make the caramel sauce by placing unsalted butter, muscovado sugar, and golden syrup in a saucepan over medium heat, stirring until melted.

Bring to a simmer, then remove from heat and stir in double cream and flaked sea salt.