Description
These Apple Pumpkin Streusel Muffins are a perfect small-batch treat, combining the warm spices of pumpkin pie spice with fresh apple chunks and a buttery streusel topping. Moist and flavorful, they bake up tender and coated with a delightful crumbly topping, ideal for autumn breakfasts or snacks.
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
- ¼ teaspoon ground cinnamon (or pumpkin pie spice)
- 1 ½ tablespoons diced apples (reserved from the 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
- ½ teaspoon vanilla extract
- ½ cup fresh apple, cut into small cubes (reserve 1 ½ tablespoons for the streusel)
- ½ cup + 1 tablespoon all-purpose flour
- ¼ teaspoon baking soda
- â…› teaspoon salt
- ¾ teaspoon pumpkin pie spice
Instructions
- Prepare the Streusel Topping: In a small bowl, mix the flour, cold butter cubes, both sugars, salt, and cinnamon until the mixture forms small pea-sized crumbs. Stir in the reserved 1 ½ tablespoons of diced apples, then place the streusel in the refrigerator until ready to use.
- Make the Muffin Batter: Preheat your oven to 425°F (220°C) and line a muffin pan with four liners. In a medium bowl, blend together the sour cream, pumpkin puree, apple juice, granulated and brown sugars, egg yolk, and vanilla extract until smooth and combined.
- Incorporate Apples: Gently fold the remaining diced fresh apples into the wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice to evenly distribute the leavening and spices.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula just until combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Liners: Divide the batter evenly among the four prepared muffin liners.
- Add Streusel Topping: Generously sprinkle the chilled streusel topping over each muffin.
- Bake the Muffins: Bake in the preheated oven at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 11 to 13 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool and Serve: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 to 5 days.
Notes
- Using cold butter in the streusel helps create a crumbly texture.
- Reserve some diced apples for the streusel topping to add extra texture and flavor.
- Ensure all cold ingredients are at room temperature for optimal mixing, especially the egg yolk and sour cream.
- Do not overmix the batter to keep muffins tender and moist.
- Adjust baking time slightly if using a different size muffin tin or oven.
- Apple juice may be substituted with orange juice or water without altering the flavor significantly.
