Apple Pumpkin Muffins with Streusel Topping
Delightfully moist muffins combining pumpkin and apple, topped with a crunchy streusel.
Equipment
- Muffin pan For baking the muffins.
Ingredients
Apple Streusel Topping
- 3 tbsp all-purpose flour
- 1.5 tbsp unsalted butter Cold and cubed
- 1.5 tbsp light brown sugar
- 2 tsp granulated sugar
- 1 pinch salt
- 0.25 tsp ground cinnamon or pumpkin pie spice
- 1.5 tbsp diced apples optional; reserved from below
Apple Pumpkin Muffins
- 1.5 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
- 0.5 tsp vanilla extract
- 0.5 cup fresh apple small cubes
- 0.5 cup all-purpose flour
- 1 tbsp all-purpose flour
- 0.25 tsp baking soda
- 0.125 tsp salt
- 0.75 tsp pumpkin pie spice
Instructions
- Prepare the Streusel Topping by mixing the flour, butter, sugars, salt, and cinnamon in a bowl. Cut the butter until pea-sized pieces form. Add reserved diced apples and refrigerate until needed.
- Preheat your oven to 425°F and line a muffin pan with 4 liners.
- In a medium bowl, combine sour cream, pumpkin, apple juice, both sugars, egg yolk, and vanilla. Mix until smooth and fold in remaining apple cubes.
- In a small bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Sprinkle over wet ingredients and fold until combined.
- Scoop batter into muffin liners, filling each about ¾ full. Top with streusel topping.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 11-13 minutes until a toothpick comes out mostly clean.
- Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For added flavor, consider adding a handful of chopped nuts to the streusel topping.