Description
Delight in these moist and flavorful Apple Pumpkin Streusel Muffins, a perfect small-batch recipe that combines the sweetness of fresh apples with rich pumpkin. Topped with a crunchy streusel, these muffins are ideal for breakfast or an afternoon snack.
Ingredients
Scale
Streusel Topping:
- 3 tbsp all-purpose flour
- 1 ½ tbsp unsalted butter, cold, cubed
- 1 ½ tbsp light brown sugar
- 2 tsp granulated sugar
- Pinch of salt
- 1/4 tsp ground cinnamon (or pumpkin pie spice)
- 1 ½ tbsp diced apples (reserved from below)
Apple Pumpkin Muffins:
- 1 ½ tbsp full-fat sour cream, room temperature
- 5 tbsp pure canned pumpkin
- 1 tbsp apple juice (or orange juice/water)
- 3 tbsp granulated sugar
- 2 tbsp light brown sugar
- 1 large egg yolk, room temperature
- 1/2 tsp vanilla extract
- 1/2 cup fresh apple, diced (reserve 1 ½ tbsp for streusel)
- 1/2 cup + 1 tbsp all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 3/4 tsp pumpkin pie spice
Instructions
- Streusel Topping: In a small bowl, combine flour, butter, both sugars, salt, and cinnamon. Cut the butter into the flour with fingers until pea-sized crumbs form. Stir in reserved diced apples. Chill streusel in the refrigerator.
- Apple Pumpkin Muffins: Preheat oven to 425°F (220°C) and line 4 muffin cups with liners. In a medium bowl, mix sour cream, pumpkin, juice, both sugars, egg yolk, and vanilla until smooth. Stir in remaining apple cubes. In another bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Sprinkle over wet ingredients and fold gently with a spatula until just combined. Divide batter evenly into muffin liners. Top each muffin with streusel. Bake at 425°F for 5 minutes, then lower to 350°F (175°C) and bake for an additional 11–13 minutes, or until a toothpick comes out mostly clean. Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins covered at room temperature for 3–5 days.
- For best results, use fresh apples like Honeycrisp or Fuji for added sweetness and crunch.
- Prep Time: 10 mins
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg