Preheat your oven to 180°C / 350°F. Grease a 12 cup muffin tin, or line with parchment muffin liners.
In a medium bowl, whisk together melted butter, ricotta, eggs, vanilla, and maple syrup.
Add the flour, baking power, baking soda, and salt to the top of the wet ingredients, and give it a bit of a whisk, then stir the flour mixture into the wet mix until just barely combined. The muffin mix will be quite thick. Don't worry; it should be.
Carefully fold in the cinnamon roasted apples.
Spoon equal amounts of the muffin mix into prepared 12 muffin cups.
Place the tray into the oven, and bake for 20 - 25 minutes, rotating the pan once part way through. Muffins are done when they are puffed and golden, and a toothpick or small knife comes out clean.
Cool on a wire rack.