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Apple Pumpkin Streusel Muffins Small Batch Recipe

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

5.2 from 6 reviews

These Apple Pumpkin Streusel Muffins are a perfect small batch treat combining the warm flavors of pumpkin, cinnamon, and fresh apple cubes topped with a buttery, sweet streusel. Moist and tender with a crisp, crumbly topping, they make a cozy autumn breakfast or snack.

Ingredients

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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 (preferably Honeycrisp)
  • 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. Make the Streusel Topping: In a small mixing bowl, combine the flour, cold butter cubes, light brown sugar, granulated sugar, salt, and ground cinnamon or pumpkin pie spice. Cut the butter into the flour using a fork or your fingers until pea-sized pieces form. Stir in the reserved diced apples. Refrigerate the streusel topping until ready to use.
  2. Prepare Muffin Pan and Oven: Preheat the oven to 425°F (220°C) and position the oven rack in the middle. Line a muffin pan with 4 muffin liners.
  3. Mix Wet Ingredients: In a medium bowl, mix together the sour cream, canned pumpkin, apple juice (or substitute), granulated sugar, light brown sugar, egg yolk, and vanilla extract until smooth and combined. Stir in 1/2 cup of fresh apple cubes.
  4. Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice.
  5. Make the Muffin Batter: Sprinkle the dry ingredients over the wet ingredients and gently fold with a spatula just until no dry streaks remain. Be careful not to overmix to keep muffins tender.
  6. Fill Muffin Cups: Evenly divide the batter among the prepared muffin liners. Top each muffin with an equal amount of the chilled streusel topping.
  7. Bake the Muffins: Bake at 425°F for 5 minutes to puff up the muffin tops. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 11 to 13 minutes, or until a toothpick inserted in the center comes out mostly clean.
  8. Cool: Let the muffins cool in the pan on a wire rack for 10 minutes, then transfer them to the wire rack to cool completely.
  9. Storage: Store the muffins covered at room temperature for 3 to 5 days.

Notes

  • Use cold butter in the streusel to ensure a crumbly texture.
  • Diced apples in the streusel add extra texture and flavor.
  • Do not overmix the batter to avoid tough muffins.
  • Adjust baking time slightly if using a different size muffin pan.
  • The muffins freeze well; thaw at room temperature and warm slightly before serving.
  • Substitute apple juice with orange juice or water if desired.

Nutrition

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

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