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Small Batch Apple Pumpkin Streusel Muffins Recipe

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

4.7 from 12 reviews

These Small Batch Apple Pumpkin Streusel Muffins are perfect for a cozy autumn breakfast or snack. Featuring a moist pumpkin and apple batter topped with a buttery apple streusel, they combine seasonal flavors with a delightful crumbly topping. This easy recipe yields just four muffins, ideal for a smaller household or to try before making a bigger batch.

Ingredients

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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 the Streusel Topping: In a small bowl, combine flour, cold cubed butter, light brown sugar, granulated sugar, salt, and ground cinnamon or pumpkin pie spice. 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. Refrigerate until ready to use.
  2. Preheat and Prepare Muffin Pan: Preheat your 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, whisk together the sour cream, canned pumpkin, apple juice, granulated sugar, light brown sugar, egg yolk, and vanilla extract until smooth and combined. Stir in the fresh diced apples.
  4. Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. Sprinkle this mixture over the wet ingredients.
  5. Fold Batter: Gently fold the dry ingredients into the wet mixture using a spatula until just combined with no dry streaks. Avoid overmixing to keep muffins tender.
  6. Fill Muffin Liners and Add Streusel: Divide the batter evenly among the 4 liners and then sprinkle the prepared streusel topping evenly over each muffin.
  7. Bake Muffins: Place the pan in the oven and bake at 425°F for 5 minutes. This initial high heat helps the muffins rise and puff. Then reduce the temperature to 350°F (175°C) and bake for an additional 11 to 13 minutes, or until a toothpick inserted comes out mostly clean.
  8. Cool Muffins: Allow the muffins to cool in the pan on a wire rack for 10 minutes before transferring them to the wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Use fresh apples like Honeycrisp for the best sweetness and texture.
  • Make sure butter is cold when preparing streusel for optimal crumbly texture.
  • Do not overmix the batter to avoid chewy muffins.
  • The recipe makes 4 muffins, ideal for small households or testing the recipe.
  • Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Keywords: apple pumpkin muffins, streusel muffins, fall baking, small batch muffins, pumpkin spice, apple streusel

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