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Small Batch Apple Pumpkin Streusel Muffins Recipe

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

4.8 from 17 reviews

Delight in these Small Batch Apple Pumpkin Streusel Muffins, perfect for autumn mornings or a cozy snack. Bursting with seasonal pumpkin and fresh apple flavors, topped with a buttery cinnamon streusel, these muffins offer a tender crumb with just the right amount of sweetness. Made in a small batch, they’re ideal for when you want freshly baked treats without 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 salt
  • 1/4 teaspoon ground cinnamon (or pumpkin pie spice)
  • 1 ½ tablespoons diced apples (reserved from below)

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 (Honeycrisp preferred; 1 ½ tablespoons diced smaller reserved for streusel)
  • 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. Prepare Streusel Topping: In a small mixing bowl, combine the flour, cold butter cubes, both sugars, salt, and cinnamon. Use a fork or your fingers to cut the butter into the flour mixture until pea-sized crumbs form. Stir in the reserved diced apples and refrigerate until ready to use.
  2. Preheat Oven and Prepare Pan: Set your oven to 425°F (220°C) and position the rack in the middle. Line a muffin pan with 4 muffin liners.
  3. Mix Wet Ingredients: In a medium bowl, whisk together the sour cream, canned pumpkin, apple juice, granulated sugar, light brown sugar, egg yolk, and vanilla extract until smooth and well combined. Fold in the freshly diced apple cubes.
  4. Combine Dry Ingredients: In a separate small bowl, whisk the flour, baking soda, salt, and pumpkin pie spice until evenly mixed. Sprinkle this mixture over the wet ingredients.
  5. Fold Batter: Gently fold the dry ingredients into the wet mixture using a spatula. Mix until just combined with no dry streaks visible, being careful not to overmix to keep muffins tender.
  6. Fill Muffin Liners and Add Streusel: Divide the batter evenly among the prepared muffin liners. Generously top each muffin with the chilled streusel topping.
  7. Bake High Heat Blast: Bake at 425°F (220°C) for 5 minutes to help the muffin tops puff up nicely.
  8. Reduce Heat and Continue Baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 11 to 13 minutes, or until a toothpick inserted near the center comes out mostly clean.
  9. Cool Muffins: Allow the muffins to cool in the pan on a wire rack for 10 minutes, then transfer them to the wire rack to cool completely before serving.

Notes

  • Using cold butter for the streusel ensures a crumbly, tender topping.
  • The quick initial high-temperature bake makes the muffin tops puff, creating a light texture.
  • Do not overmix the batter to prevent tough or chewy muffins.
  • Feel free to substitute apple juice with orange juice or water if preferred.
  • These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • For a dairy-free option, replace sour cream with a plant-based yogurt or sour cream alternative.

Nutrition

Keywords: apple pumpkin muffins, streusel topping, fall baking, small batch muffins, pumpkin recipes, apple recipes

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