Description
These Apple Pumpkin Streusel Muffins combine the warm flavors of pumpkin and fresh apples with a buttery cinnamon streusel topping. Perfect for a cozy breakfast or snack, these moist muffins are baked to perfection with a tender crumb and a delightful crunchy topping.
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)
Apple Pumpkin Muffins
- 1 ½ tbsp full-fat sour cream, room temperature
- 5 tbsp pure canned pumpkin
- 1 tbsp apple juice (or orange juice or 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 Topping: In a small bowl, combine the flour, cold cubed butter, light brown sugar, granulated sugar, salt, and ground cinnamon. Use your fingers to cut the butter into the flour mixture until pea-sized crumbs form. Stir in the reserved diced apples. Chill this streusel mixture in the refrigerator while preparing the muffin batter.
- Preheat Oven and Prepare Muffin Cups: Preheat your oven to 425°F (220°C) and line 4 muffin cups with liners to prevent sticking and for easy removal after baking.
- 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 the mixture is smooth. Fold in the diced apples reserved for the batter gently.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice until well blended.
- Combine Wet and Dry Mixtures: Sprinkle the dry ingredients over the wet ingredients and fold them together gently with a spatula just until combined. Be careful not to overmix to keep the muffins tender.
- Fill Muffin Cups and Add Streusel: Divide the muffin batter evenly among the prepared muffin liners. Top each muffin generously with the chilled streusel topping.
- Baking: Bake the muffins at 425°F (220°C) for 5 minutes to give them an initial rise, then immediately reduce the oven temperature to 350°F (175°C). Continue baking for another 11 to 13 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool Muffins: Allow the muffins to cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if desired.
- Use fresh apple juice or orange juice to enhance the fruity flavor; water is a neutral substitute.
- Make sure the sour cream and egg yolk are at room temperature to ensure smooth mixing.
- The initial high-temperature bake helps create a nice dome on the muffins before lowering the temperature to finish baking.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
