Description
Apple Pumpkin Streusel Muffins are a perfect combination of fall flavors in a small batch. With a moist pumpkin base, chunks of fresh apple, and a sweet streusel topping, these muffins are ideal for breakfast or a cozy snack.
Ingredients
Scale
- Streusel Topping:
- 3 tablespoons all-purpose flour
- 1 ½ tablespoons cold unsalted butter (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 (from fresh apples)
- 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, such as Honeycrisp)
- Dry Ingredients:
- 1/2 cup + 1 tablespoon all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 teaspoon pumpkin pie spice (optional)
- Optional Add-Ons:
- Nuts (walnuts or pecans)
- Dried cranberries or raisins
- Chocolate chips
Instructions
- Make Streusel Topping: Combine flour, cold butter, light brown sugar, granulated sugar, salt, and cinnamon (or pumpkin pie spice) in a small bowl. Use your fingers or a fork to mix until the texture resembles coarse crumbs. Set aside.
- Prepare Muffin Batter: Preheat the oven to 350°F (175°C). Grease or line a muffin pan with paper liners. In a mixing bowl, combine diced apples, sour cream, pumpkin, and apple juice. Stir until well blended. In another bowl, whisk together granulated sugar, light brown sugar, egg yolk, and vanilla extract. Add to the wet mixture and combine well.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined.
- Incorporate Fresh Apples: Fold in the fresh apple cubes, being careful not to over-mix.
- Fill Muffin Tin: Scoop the batter into the prepared muffin pan, filling each cup about 2/3 full. Sprinkle the streusel topping generously over each muffin.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Substitutes: If you don’t have sour cream, Greek yogurt can be used. You can also substitute apple juice with orange juice or water.
- Optional Additions: Feel free to add nuts, dried fruit, or chocolate chips for extra flavor and texture.
- Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 18g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
Keywords: apple pumpkin muffins, small batch muffins, fall muffins, streusel muffins, pumpkin muffins with apples