Description
These Apple Pumpkin Streusel Muffins combine the warm flavors of pumpkin and fresh apples with a sweet, crumbly streusel topping. Perfect for a cozy fall breakfast or snack, these moist muffins balance spice and sweetness with a tender crumb and delightful texture.
Ingredients
Scale
Streusel Topping
- 3 tbsp all-purpose flour
- 1 ½ tbsp unsalted butter, cold, cubed
- 1 ½ tbsp light brown sugar
- 2 tsp granulated sugar
- Pinch of salt
- 1/4 tsp ground cinnamon (or pumpkin pie spice)
- 1 ½ tbsp diced apples (reserved from below)
Muffin Batter
- 1 ½ tbsp full-fat sour cream, room temperature
- 5 tbsp pure canned pumpkin
- 1 tbsp apple juice (or orange juice/water)
- 3 tbsp granulated sugar
- 2 tbsp light brown sugar
- 1 large egg yolk, room temperature
- 1/2 tsp vanilla extract
- 1/2 cup fresh apple, diced (reserve 1 ½ tbsp for streusel)
- 1/2 cup + 1 tbsp all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 3/4 tsp pumpkin pie spice
Instructions
- Prepare Streusel: In a small bowl, combine 3 tablespoons flour, cold cubed butter, 1 ½ tablespoons light brown sugar, 2 teaspoons granulated sugar, a pinch of salt, and 1/4 teaspoon ground cinnamon or pumpkin pie spice. Use your fingers to cut the butter into the flour until pea-sized crumbs form. Stir in 1 ½ tablespoons reserved diced apples. Chill the streusel mixture in the refrigerator while you prepare the batter.
- Preheat Oven and Prep Muffin Cups: Preheat your oven to 425°F (220°C) and line 4 muffin cups with paper liners to prevent sticking and ease clean-up.
- Make Wet Mixture: In a medium bowl, whisk together full-fat sour cream, canned pumpkin, apple juice (or substitute), 3 tablespoons granulated sugar, 2 tablespoons light brown sugar, the egg yolk, and vanilla extract until fully combined and smooth. Stir in the remaining 1/2 cup diced apples reserved from above.
- Mix Dry Ingredients: In a separate bowl, whisk together 1/2 cup plus 1 tablespoon all-purpose flour, baking soda, salt, and pumpkin pie spice until evenly combined.
- Combine Batter: Sprinkle the dry ingredients over the wet ingredients. Gently fold with a spatula just until ingredients are combined; do not overmix to maintain muffin tenderness.
- Fill Muffin Cups: Divide the batter evenly among the 4 prepared muffin liners, filling each about three-quarters full for proper rise.
- Add Streusel Topping: Generously sprinkle the chilled streusel topping over each muffin, ensuring each has a nice crumbly layer.
- Bake: Place the muffins in the oven and bake at 425°F (220°C) for 5 minutes to start, then reduce the heat to 350°F (175°C) and bake for an additional 11–13 minutes. Test doneness by inserting a toothpick near the center; it should come out mostly clean with slight moist crumbs.
- Cool: Let the muffins cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely before serving.
Notes
- Be careful not to overmix the batter to avoid dense muffins.
- Using cold butter for streusel helps achieve a crumbly texture.
- Substitute apple juice with orange juice or water if unavailable.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat gently before serving for a fresh-baked feel.
