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Apple Pumpkin Streusel Muffins

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Apple Pumpkin Streusel Muffins combine two fall favorites into one cozy, satisfying treat. With a soft, spiced pumpkin base, tender apple chunks, and a buttery streusel topping, these muffins are perfect for a crisp autumn morning or a festive gathering. This small batch recipe makes just four muffins—ideal when you want a fresh-baked treat without too many leftovers.

  • Author: Chef Sarah
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 4 muffins
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Ingredients

For the streusel topping:

2 tablespoons all-purpose flour

1 tablespoon unsalted butter, cold and cubed

1 tablespoon light brown sugar

1 teaspoon granulated sugar

A pinch of salt

1/4 teaspoon ground cinnamon or pumpkin pie spice

1 tablespoon diced apples (reserved from muffin ingredients)

For the muffins:

2 tablespoons full-fat sour cream (room temperature)

2 tablespoons canned pure pumpkin (not pie filling)

1 tablespoon apple juice (or orange juice or water)

1 tablespoon granulated sugar

1 tablespoon light brown sugar

1 large egg yolk (room temperature)

1/4 teaspoon vanilla extract

1/4 cup diced fresh apple (such as Honeycrisp)

1/3 cup all-purpose flour

1/8 teaspoon baking soda

A pinch of salt

1/4 teaspoon pumpkin pie spice

Instructions

  1. In a small bowl, mix together flour, butter, sugars, salt, and cinnamon for the streusel. Use your fingers or a fork until crumbly. Stir in reserved diced apples and refrigerate the streusel while making the muffin batter.

  2. Preheat oven to 425°F. Line a muffin pan with 4 liners.

  3. In a medium bowl, mix sour cream, pumpkin, juice, sugars, egg yolk, and vanilla until smooth. Stir in the diced apple.

  4. In another bowl, whisk flour, baking soda, salt, and pumpkin pie spice.

  5. Gently fold dry ingredients into wet mixture just until combined—do not overmix.

  6. Divide batter among the 4 muffin liners. Top each with streusel topping.

  7. Bake at 425°F for 5 minutes, then reduce temperature to 350°F and bake an additional 11–13 minutes, until a toothpick inserted comes out mostly clean.

  8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use Honeycrisp, Fuji, or Gala apples for best results.
  • Don’t overmix the batter—stop once the flour disappears.
  • The two-temperature baking method helps create high, domed muffin tops.
  • Sour cream can be substituted with full-fat Greek yogurt.
  • Muffins are mildly sweet and can be customized with mix-ins like nuts or chocolate chips.

Find it online: https://cookingwithsarah.com/apple-pumpkin-streusel-muffins/