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Small Batch Apple Pumpkin Streusel Muffins Recipe

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

5 from 11 reviews

These Small Batch Apple Pumpkin Streusel Muffins combine the cozy flavors of pumpkin and fresh apples topped with a sweet cinnamon streusel. Perfectly moist and tender, they are ideal for a quick fall treat made in just one muffin pan for a small household or intimate gathering.

Ingredients

Scale

Apple 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
  • ¼ teaspoon ground cinnamon (or pumpkin pie spice)
  • 1 ½ tablespoons diced apples (optional; 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
  • ½ teaspoon vanilla extract
  • ½ cup fresh apple, cut into small cubes (Honeycrisp recommended)
  • ½ cup, plus 1 tablespoon all-purpose flour
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¾ teaspoon pumpkin pie spice

Instructions

  1. Prepare Streusel Topping: In a small mixing bowl, combine flour, cold cubed butter, light brown sugar, granulated sugar, salt, and ground cinnamon. Use a fork or your fingers to cut the butter into the flour mixture until small pea-sized crumbs form. Stir in the reserved diced apples. Refrigerate the streusel while preparing the batter to keep it chilled and crumbly.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Position the oven rack in the middle. Line a muffin pan with 4 muffin liners to prepare for the batter.
  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 with a fork until smooth and well combined. Stir in the diced apples gently.
  4. Combine Dry Ingredients: In a small bowl, whisk together ½ cup plus 1 tablespoon of all-purpose flour, baking soda, salt, and pumpkin pie spice. Sprinkle this dry mixture over the wet ingredients.
  5. Mix Batter: Using a spatula, gently fold the dry ingredients into the wet mixture until just combined without any visible flour streaks. Avoid overmixing to ensure tender muffins.
  6. Fill Muffin Liners: Evenly scoop the batter into the lined muffin cups, dividing it among the 4 cups.
  7. Add Streusel Topping: Generously top each muffin with the prepared apple streusel, distributing it evenly.
  8. Bake Muffins: Bake initially at 425°F (220°C) for 5 minutes to help the muffins rise quickly. Then lower the oven temperature to 350°F (175°C), and continue baking for an additional 11 to 13 minutes, or until a toothpick inserted in 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 remove them from the pan and let them cool completely on the wire rack before serving.

Notes

  • Using cold butter in the streusel helps to create a crumbly topping.
  • You can substitute apple juice with orange juice or water if preferred.
  • Do not overmix the batter to maintain a moist and tender muffin texture.
  • Honeycrisp apples or similarly crisp, sweet apples work best for the fresh apple bits.
  • This recipe yields 4 muffins, perfect for a small batch.

Nutrition

Keywords: apple pumpkin muffins, streusel topping, small batch muffins, fall baking, easy muffin recipe

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