Description
These Apple Pumpkin Streusel Muffins make a perfect small batch treat bursting with autumn flavors. Soft and moist pumpkin-infused muffins are studded with fresh apple pieces and topped with a buttery apple cinnamon streusel for a delightful crunch. Easy to make and perfectly portioned with just 4 muffins, they’re ideal for a cozy breakfast or snack.
Ingredients
Scale
Streusel Topping
- 3 tablespoons all-purpose flour
- 1 ½ tablespoons unsalted butter, cold and cut into cubes
- 1 ½ tablespoons light brown sugar
- 2 teaspoons granulated sugar
- Pinch of salt
- 1/4 teaspoon ground cinnamon (or pumpkin pie spice)
- 1 ½ tablespoons diced apples (reserved from the muffin batter)
Muffin Batter
- 1 ½ 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 (reserve 1 ½ tablespoons for the streusel)
- 1/2 cup + 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 bowl, combine the flour, cold butter, both sugars, salt, and cinnamon. Mix until small pea-sized pieces form. Stir in the reserved diced apples, then refrigerate until ready to use.
- Make the Muffin Batter: Preheat the oven to 425°F (220°C) and line a muffin pan with 4 liners. In a medium bowl, combine the sour cream, pumpkin puree, apple juice, both sugars, egg yolk, and vanilla extract. Mix until smooth. Stir in the remaining apple cubes.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Gradually sprinkle the dry ingredients over the wet mixture, folding gently with a spatula until combined.
- Assemble the Muffins: Evenly divide the batter among the 4 prepared muffin liners. Top each muffin with the streusel topping.
- Bake the Muffins: Bake at 425°F for 5 minutes. Then reduce the temperature to 350°F and continue baking for 11 to 13 minutes, or until a toothpick inserted comes out mostly clean.
- Cool and Serve: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Storage: Store in an airtight container at room temperature for 3 to 5 days.
Notes
- Use cold butter for the streusel to achieve a crumbly texture.
- Reserve a portion of diced apples from the batter to mix into the streusel topping for added apple flavor.
- Do not overmix the muffin batter; fold the dry ingredients gently to keep the muffins tender.
- If you don’t have apple juice, orange juice or water can be used as substitutes.
- Check muffins with a toothpick to ensure they are baked through but still moist.
- These muffins can be reheated slightly before serving for a fresh-baked taste.
