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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 warm flavors of pumpkin, cinnamon, and fresh apples, topped with a buttery cinnamon streusel. Perfect for a cozy breakfast or snack, this recipe yields just four muffins—ideal for a small household or when you want a fresh, homemade treat without leftovers.

Ingredients

Scale

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 of 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 (Honeycrisp recommended)
  • 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 Streusel Topping: In a small mixing bowl, combine flour, cold butter cubes, both sugars, salt, and ground cinnamon. Use a fork or fingers to cut the butter into the flour mixture until small pea-sized crumbs form. Stir in the reserved diced apples and refrigerate the streusel topping until ready to use.
  2. Preheat Oven: Set the oven to 425°F (220°C) and place the rack in the middle position. Line a muffin pan with 4 muffin liners.
  3. Mix Wet Ingredients: In a medium bowl, whisk together sour cream, canned pumpkin, apple juice, granulated sugar, brown sugar, egg yolk, and vanilla extract until smooth and combined. Fold in the remaining fresh apple cubes gently.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Sprinkle these dry ingredients over the wet mixture.
  5. Incorporate Dry into Wet: Using a spatula, fold the dry ingredients into the wet batter carefully until no dry streaks remain. Avoid overmixing to maintain tender muffins.
  6. Fill Muffin Liners: Evenly divide the batter among the four prepared muffin liners. Top each with equal portions of the chilled streusel topping.
  7. Bake Muffins: Bake initially at 425°F for 5 minutes; this high heat helps muffin tops puff up. Lower the oven temperature to 350°F (175°C) and bake for 11 to 13 minutes more, or until a toothpick inserted in the center comes out mostly clean.
  8. Cool: Allow muffins to cool in the pan on a wire rack for 10 minutes. Then transfer muffins to the wire rack to cool completely before serving.

Notes

  • Using fresh apples like Honeycrisp adds a crisp texture and natural sweetness.
  • The initial high-temperature bake helps create a nicely domed top.
  • Do not overmix the batter to avoid dense, chewy muffins.
  • Make sure the butter for the streusel is cold to achieve crumbly topping texture.
  • These muffins are best enjoyed the day they are made but can be stored in an airtight container for up to two days.

Nutrition

Keywords: apple pumpkin muffins, small batch muffins, streusel muffins, fall recipes, breakfast muffins, pumpkin spice, homemade muffins

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