Description
Enjoy these moist and tender small batch apple pumpkin streusel muffins, a perfect fall treat with juicy apple bits and a buttery cinnamon streusel topping. This recipe yields 4 muffins, ideal for a cozy moment without excess leftovers.
Ingredients
Scale
- For the Streusel Topping:
- 3 Tbsp all-purpose flour
- 1½ Tbsp cold unsalted butter, cubed
- 1½ Tbsp light brown sugar
- 2 tsp granulated sugar
- Pinch of salt
- ¼ tsp ground cinnamon (or pumpkin pie spice)
- 1½ Tbsp diced apple (reserved from the batter)
- For the Apple Pumpkin Muffins:
- 1½ Tbsp full-fat sour cream, at room temperature
- 5 Tbsp pure pumpkin puree
- 1 Tbsp apple juice (or orange juice or water)
- 3 Tbsp granulated sugar
- 2 Tbsp light brown sugar
- 1 large egg yolk, at room temperature
- ½ tsp vanilla extract
- ½ cup diced fresh apple
- ½ cup + 1 Tbsp all-purpose flour
- ¼ tsp baking soda
- ⅛ tsp salt
- ¾ tsp pumpkin pie spice
Instructions
- Prepare the streusel topping. In a small bowl, combine flour, cold butter cubes, both sugars, salt, and cinnamon. Use a fork or fingers to cut the butter until the mixture resembles coarse crumbs. Stir in the reserved diced apple, then refrigerate.
- Preheat the oven to 425°F (218°C). Line a 4-cup muffin pan with paper liners.
- Mix the wet ingredients. In a medium bowl, whisk together sour cream, pumpkin puree, apple juice, granulated sugar, brown sugar, egg yolk, and vanilla until smooth. Fold in the diced apple.
- Combine dry ingredients. In a separate bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
- Fold dry into wet. Sprinkle the dry mix over the wet ingredients and gently fold with a spatula just until no dry streaks remain. Do not overmix.
- Fill and top. Divide the batter evenly into the 4 muffin liners. Generously top each with the chilled streusel topping.
- Bake at 425°F for 5 minutes. Reduce temperature to 350°F (177°C) and continue baking for 11–13 minutes more, or until a toothpick inserted near the center comes out mostly clean.
- Cool. Let the muffins rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy warm or at room temperature.
Notes
- This recipe makes 4 standard-sized muffins.
- You can double the recipe for a standard 12-cup muffin tin.
- For mini muffins, bake for approximately 12 minutes, skipping the initial high-heat burst.
- Use firm apples like Honeycrisp, Braeburn, Pink Lady, or Granny Smith.
- Store at room temperature in an airtight container for up to 3–5 days.
- Freeze individually wrapped muffins for up to 3 months. Thaw at room temperature.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 293 kcal
- Sugar: 25 g
- Sodium: N/A
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: N/A
Keywords: small batch apple pumpkin muffins, mini apple pumpkin muffins, apple pumpkin bread, apple pumpkin scones, gluten-free small batch apple pumpkin, vegan small batch apple pumpkin