Description
These Apple Pumpkin Streusel Muffins are a delightful small-batch treat perfect for autumn or anytime you crave a moist, spiced muffin with a crisp, sweet streusel topping. Combining canned pumpkin, fresh apples, warm spices, and a buttery streusel, these muffins offer a harmonious balance of flavors and textures in just four servings.
Ingredients
Scale
Streusel
- 3 tablespoons all-purpose flour
- 1 ½ tablespoons unsalted butter, cold and cubed
- 1 ½ tablespoons light brown sugar
- 2 teaspoons granulated sugar
- Pinch of salt
- ¼ teaspoon ground cinnamon
- 1 ½ tablespoons diced apples
Muffin Batter
- 1 ½ tablespoons full-fat sour cream
- 5 tablespoons pure canned pumpkin
- 1 tablespoon apple juice
- 3 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup fresh apple, diced
- ½ cup plus 1 tablespoon all-purpose flour
- ¼ teaspoon baking soda
- â…› teaspoon salt
- ¾ teaspoon pumpkin pie spice
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Grease or line a muffin tin to avoid sticking and ensure easy removal of the muffins after baking.
- Make the streusel: In a bowl, combine 3 tablespoons flour, cold cubed unsalted butter, 1 ½ tablespoons light brown sugar, 2 teaspoons granulated sugar, a pinch of salt, and ¼ teaspoon cinnamon. Mix until crumbly. Stir in 1 ½ tablespoons diced apples and set this mixture aside for topping.
- Mix dry muffin ingredients: In another bowl, whisk together the remaining flour (½ cup plus 1 tablespoon), baking soda, salt, and pumpkin pie spice until evenly combined.
- Prepare wet ingredients: In a separate bowl, blend the sour cream, canned pumpkin, apple juice, both sugars (3 tablespoons granulated, 2 tablespoons light brown), egg yolk, and vanilla extract until smooth and well incorporated.
- Combine wet and dry mixtures: Gradually fold the dry ingredient mixture into the wet mixture gently, stirring until just combined to keep the batter light. Then fold in the diced fresh apples carefully to distribute them evenly without overmixing.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising. Evenly sprinkle the prepared streusel topping over each muffin batter.
- Bake the muffins: Bake in the preheated oven for approximately 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they’re fully cooked.
Notes
- Use cold butter for the streusel to achieve a crumbly texture.
- Do not overmix the batter; mix until ingredients are just combined to keep muffins tender.
- To check doneness, insert a toothpick in the center of a muffin; it should come out clean or with just a few moist crumbs.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a dairy-free variation, substitute sour cream with coconut yogurt and butter with a vegan alternative.
