Apple Pumpkin Streusel Muffins (Print Version)
Soft pumpkin muffins with apple and a crunchy cinnamon streusel topping for a comforting bakery-style bite.
# Ingredients:
→ Apple Streusel Topping
01 -
3 tablespoons all-purpose flour
02 -
1 1/2 tablespoons unsalted butter, cold and cut into cubes
03 -
1 1/2 tablespoons light brown sugar
04 -
2 teaspoons granulated sugar
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Pinch of salt
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1/4 teaspoon ground cinnamon or pumpkin pie spice
07 -
1 1/2 tablespoons diced apple, reserved from muffin mixture
→ Apple Pumpkin Muffins
08 -
1 1/2 tablespoons full fat sour cream, at room temperature
09 -
5 tablespoons pure canned pumpkin
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1 tablespoon apple juice, orange juice, or water
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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, at room temperature
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1/2 teaspoon vanilla extract
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1/2 cup fresh apple, cut into small cubes (Honeycrisp recommended); reserve 1 1/2 tablespoons for streusel
16 -
1/2 cup plus 1 tablespoon all-purpose flour
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1/4 teaspoon baking soda
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1/8 teaspoon salt
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3/4 teaspoon pumpkin pie spice
# Steps:
01 -
In a small bowl, combine all-purpose flour, unsalted butter, light brown sugar, granulated sugar, salt, and ground cinnamon or pumpkin pie spice. Cut the butter into the flour using fingertips or a fork until the mixture holds small, pea-sized crumbles.
02 -
Gently fold in the reserved 1 1/2 tablespoons diced apple. Refrigerate streusel until needed.
03 -
Preheat oven to 425°F (218°C) and adjust rack to the center. Line a standard muffin pan with 4 paper liners.
04 -
In a medium bowl, combine sour cream, canned pumpkin, juice or water, granulated sugar, light brown sugar, egg yolk, and vanilla extract. Mix with a fork until smooth. Stir in apple cubes, reserving 1 1/2 tablespoons for the streusel.
05 -
In a separate bowl, whisk together all-purpose flour, baking soda, salt, and pumpkin pie spice.
06 -
Sprinkle dry ingredient mixture over the wet ingredients. Fold with a spatula just until no dry streaks remain, avoiding overmixing.
07 -
Evenly divide batter among prepared muffin liners.
08 -
Add equal portions of streusel topping to each muffin.
09 -
Bake at 425°F (218°C) for 5 minutes. Reduce temperature to 350°F (177°C) and bake an additional 11–13 minutes, or until a toothpick inserted in the center emerges nearly clean.
10 -
Cool muffins in the pan on a wire rack for 10 minutes, then transfer to a rack to cool completely before serving.
# Notes:
01 -
For a tender texture, avoid overmixing the batter once dry ingredients are combined with the wet mixture.
02 -
Loosely covering and storing at room temperature maintains freshness for up to 5 days.