Description
These Small Batch Apple Pumpkin Streusel Muffins combine tender pumpkin-flavored batter with fresh diced apples and a crunchy cinnamon-spiced streusel topping. Perfectly moist with a hint of fall spices, these muffins bake quickly in under 30 minutes, making them an ideal treat for a cozy breakfast or snack.
Ingredients
Units
Scale
Apple Streusel Topping
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons unsalted butter, cold and cut into cubes
- 1 1/2 tablespoons light brown sugar
- 2 teaspoons granulated sugar
- Pinch of salt
- 1/4 teaspoon ground cinnamon or pumpkin pie spice
- 1 1/2 tablespoons diced apples (reserved from below)
Apple Pumpkin Muffins
- 1 1/2 tablespoons full fat sour cream, room temperature
- 5 tablespoons pure canned pumpkin
- 1 tablespoon apple juice or orange juice or water
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 large egg yolk, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh apple, cut into small cubes (Honeycrisp recommended)
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 teaspoon pumpkin pie spice
Instructions
- Prepare the Streusel Topping: In a small mixing bowl, combine the flour, cold unsalted butter cubes, both sugars, salt, and cinnamon or pumpkin pie spice. Using a fork or your fingers, cut the butter into the dry ingredients until small pea-sized streusel pieces form. Stir in the reserved diced apples. Refrigerate the streusel topping until ready to use.
- Prepare the Muffin Batter: Preheat the oven to 425°F and place the oven rack in the middle position. Line a muffin pan with 4 muffin liners. In a medium mixing bowl, whisk together the sour cream, canned pumpkin, apple juice (or orange juice or water), granulated sugar, light brown sugar, egg yolk, and vanilla extract until smooth and combined. Stir in the fresh apple cubes.
- Combine Dry Ingredients: In a separate small bowl, whisk the flour, baking soda, salt, and pumpkin pie spice together. Sprinkle these dry ingredients over the wet mixture. Fold gently with a spatula until no dry streaks remain, being careful not to overmix to avoid chewy muffins.
- Fill Muffin Cups and Add Streusel: Evenly divide the batter among the prepared muffin liners. Top each muffin with an equal portion of the chilled streusel topping.
- Bake the Muffins: Place the muffins in the preheated oven at 425°F and bake for 5 minutes to puff up the tops. Then reduce the oven temperature to 350°F and continue baking for another 11 to 13 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool the Muffins: Remove the muffins from the oven and cool them in the pan on a wire rack for 10 minutes. Then transfer the muffins to the wire rack to cool completely before serving.
- Storage: Store the muffins covered at room temperature for 3 to 5 days to maintain freshness.
Notes
- Use fresh, crisp apples like Honeycrisp for best texture and flavor in the muffins and streusel.
- Do not overmix the batter to keep the muffins tender and avoid chewiness.
- The initial high-heat bake helps the muffins rise quickly, creating a nice dome shape.
- If you prefer, substitute apple juice with orange juice or water depending on what you have on hand.
- For an extra touch, sprinkle additional cinnamon on streusel before baking if desired.
- Leftover muffins freeze well—wrap tightly and thaw at room temperature before enjoying.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
