Apple Pumpkin Streusel Muffins (Printer-Friendly Version)
Soft pumpkin and apple muffins topped with buttery streusel, perfect for fall flavors in a small batch.
# What You'll Need:
→ Apple Streusel Topping
01 -
3 tablespoons all-purpose flour
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1 ½ tablespoons unsalted butter, cold, cubed
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1 ½ tablespoons light brown sugar
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2 teaspoons granulated sugar
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Pinch of salt
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¼ teaspoon ground cinnamon
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1 ½ tablespoons diced fresh apple
→ Apple Pumpkin Muffins
08 -
1 ½ tablespoons full-fat sour cream, room temperature
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5 tablespoons pure canned pumpkin
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1 tablespoon apple juice
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3 tablespoons granulated sugar
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2 tablespoons light brown sugar
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1 large egg yolk, room temperature
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½ teaspoon vanilla extract
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½ cup fresh apple, diced small
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½ cup plus 1 tablespoon all-purpose flour
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¼ teaspoon baking soda
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⅛ teaspoon salt
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¾ teaspoon pumpkin pie spice
# Steps to Follow:
01 -
Combine flour, cold butter, light brown sugar, granulated sugar, salt, and cinnamon in a small bowl. Use a fork or fingers to cut butter into the mixture until pea-sized clumps form. Stir in diced apples. Refrigerate until needed.
02 -
Preheat oven to 425°F (218°C) and position the rack in the middle. Line 4 muffin cups with liners.
03 -
In a medium bowl, whisk together sour cream, pumpkin, apple juice, granulated sugar, brown sugar, egg yolk, and vanilla until smooth. Fold in diced apples.
04 -
In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
05 -
Sprinkle dry mixture over wet ingredients and gently fold with a spatula until no dry streaks remain, taking care not to overmix.
06 -
Divide batter evenly among the muffin liners. Top each with equal portions of the chilled streusel topping.
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Bake at 425°F (218°C) for 5 minutes to achieve lift, then reduce heat to 350°F (177°C) and continue baking for 11 to 13 minutes, or until a toothpick comes out mostly clean.
08 -
Allow muffins to cool in the pan on a wire rack for 10 minutes before transferring to the rack to cool completely.
# Additional Tips:
01 -
Using a two-step baking process with high initial heat produces taller muffins with tender crumb.
02 -
Use pure pumpkin, not pumpkin pie filling, for best texture and flavor.
03 -
This recipe yields 4 standard-sized muffins and can be doubled.