Small Batch Apple Pumpkin Streusel Muffins
Delightful muffins combining apple and pumpkin flavors, topped with a crunchy streusel, perfect for any autumn occasion.
Ingredients
Streusel Topping
- 3 tablespoons all-purpose flour
- 1.5 tablespoons unsalted butter, cold and cubed
- 1.5 tablespoons light brown sugar
- 2 teaspoons granulated sugar
- a pinch salt
- ¼ teaspoon ground cinnamon or pumpkin pie spice
- 1.5 tablespoons diced apples (optional) can be mixed in for added flavor
Muffin Batter
- 1.5 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 preferably Honeycrisp; chop smaller for the streusel
- ½ cup plus 1 tablespoon all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ teaspoon pumpkin pie spice
Instructions
Preparation
- Gather all your ingredients.
- Preheat your oven to 350°F (175°C).
Make Streusel
- Combine flour, sugars, salt, and cinnamon in a bowl. Add cold butter and mix until crumbly. Stir in reserved diced apples if desired.
Make Muffin Batter
- In another bowl, whisk together sour cream, pumpkin puree, apple juice, granulated and brown sugars, egg yolk, and vanilla extract until fully combined.
- In a separate bowl, combine flour, baking soda, salt, and pumpkin pie spice.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the finely diced apple cubes.
Baking
- Fill each muffin cup with batter, leaving space for them to rise and top with the streusel mixture.
- Bake in the preheated oven for about 18 minutes or until a toothpick comes out clean.
Notes
For best results, avoid overmixing the batter. You can modify with add-ins like nuts or chocolate chips.