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Small Batch Apple Pumpkin Streusel Muffins Recipe

Small Batch Apple Pumpkin Streusel Muffins Recipe
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★★★★★

5.2 from 24 reviews

These Small Batch Apple Pumpkin Streusel Muffins are moist and tender, bursting with the cozy flavors of pumpkin, apple, and warm spices. Topped with a sweet cinnamon streusel, they make a perfect breakfast treat or snack for fall and beyond. This recipe is designed to yield just a few muffins, ideal for small households or when you don’t want leftovers.

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 below)

Apple Pumpkin Muffins

  • 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 (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

  1. Make Streusel Topping: In a small mixing bowl, combine flour, cold butter cubes, both sugars, salt, and cinnamon. Use a fork or your fingers to cut the butter into the flour until pea-sized crumbs form. Stir in the reserved diced apples and refrigerate the topping until ready to use.
  2. Prepare Oven and Liners: Preheat your oven to 425°F (220°C) and position the oven rack in the middle. Line a muffin pan with 4 muffin liners.
  3. Mix Wet Ingredients: In a medium bowl, combine sour cream, canned pumpkin, apple juice, both sugars, egg yolk, and vanilla extract. Whisk with a fork until smooth and thoroughly combined. Fold in the remaining fresh apple cubes.
  4. Combine Dry Ingredients: In a separate smaller bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
  5. Make Batter: Sprinkle the dry ingredients over the wet mixture and gently fold together with a spatula until no flour streaks remain. Be careful not to overmix to keep muffins tender.
  6. Fill Muffin Liners: Evenly distribute the batter into the prepared liners. Top each muffin with an equal amount of streusel topping.
  7. Bake Muffins: Bake at 425°F for 5 minutes to help the tops puff up quickly, then reduce heat to 350°F (175°C) and bake an additional 11 to 13 minutes. The muffins are done when a toothpick inserted into the center comes out mostly clean.
  8. Cool: Let the muffins cool in the pan on a wire rack for 10 minutes, then transfer them to the wire rack to cool completely before serving.

Notes

  • Use fresh apples like Honeycrisp for the best texture and sweetness.
  • Be careful not to overmix the batter to avoid dense or chewy muffins.
  • The quick high-heat bake at the start creates a nice muffin dome.
  • Can substitute apple juice with orange juice or water without affecting flavor significantly.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Nutrition

Keywords: apple pumpkin muffins, streusel topping, fall muffins, small batch muffins, pumpkin spice muffins, apple cinnamon muffins

Find it online: https://foodbylina.com/small-batch-apple-pumpkin-streusel-muffins-recipe/