Description

These Apple Pumpkin Streusel Muffins are a perfect small batch treat combining the warmth of pumpkin spice with fresh apples and a crunchy streusel topping. Moist and tender with a delightful crumb, these muffins bake quickly at a high temperature to create puffed tops before finishing at a lower temperature to ensure a soft crumb and perfectly baked texture.

Ingredients

Units Scale

Apple Streusel Topping

3 tablespoons all-purpose flour
1 1/2 tablespoons unsalted butter, cold and cut into cubes
1 1/2 tablespoons light brown sugar
2 teaspoons granulated sugar
pinch salt
1/4 teaspoon ground cinnamon or pumpkin pie spice
1 1/2 tablespoons diced apples (reserved from below)

Apple Pumpkin Muffins

1 1/2 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 (such as 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

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Instructions

Prepare Streusel Topping: In a small mixing bowl, add the flour, cold cubed butter, light brown sugar, granulated sugar, salt, and ground cinnamon or pumpkin pie spice. Using a fork or your fingers, cut the butter into the flour mixture until small pea-sized streusel crumbs form. Stir in the reserved 1 ½ tablespoons diced apples. Refrigerate the streusel topping until ready to use.
Preheat Oven and Prep Pan: Preheat the oven to 425°F (220°C) and position the oven rack in the middle. Line a 4-cup muffin pan with muffin liners.
Mix Wet Ingredients: In a medium mixing bowl, combine the full fat sour cream, pure pumpkin, apple juice (or orange juice or water), granulated sugar, light brown sugar, egg yolk, and vanilla extract. Mix together with a fork until smooth and fully combined. Stir in the remaining ½ cup diced apples.
Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice.
Combine Wet and Dry Ingredients: Sprinkle the dry ingredient mixture over the wet ingredients, then gently fold with a spatula until no dry streaks remain. Avoid overmixing to prevent chewy muffins.
Fill Muffin Liners and Add Streusel: Evenly distribute the batter into the prepared muffin liners. Top each muffin with an equal portion of the chilled streusel topping.
Bake Muffins: Bake in the preheated oven at 425°F for 5 minutes to create puffed muffin tops. Then reduce the oven temperature to 350°F (175°C) and continue baking for 11 to 13 minutes more until a toothpick inserted into the center comes out mostly clean.
Cool and Store: Cool the muffins in the pan on a wire rack for 10 minutes. Transfer the muffins to the wire rack to cool completely. Store covered at room temperature for 3 to 5 days.

Notes

Using cold butter for the streusel ensures a crumbly texture.
Do not overmix the muffin batter to keep them tender.
The initial high heat bake helps create nicely puffed muffin tops.
You can substitute apple juice with orange juice or water if preferred.
Store muffins in an airtight container to maintain freshness.
Fresh apples such as Honeycrisp work best for texture and sweetness.

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 15g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg