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Apple Pumpkin Streusel Muffins

Irresistible Apple Pumpkin Streusel Muffins for Cozy Mornings

These Apple Pumpkin Streusel Muffins are a delightful fall treat, perfect for cozy breakfasts and snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour Can substitute with whole wheat or gluten-free flour if desired.
  • 0.25 cups unsalted butter Use cold butter, cubed for the best texture.
  • 0.25 cups light brown sugar Regular granulated sugar can be used for a lighter taste.
  • 0.25 cups granulated sugar Coconut sugar makes a great lower GI alternative.
  • 0.5 teaspoon salt Sea salt is a fantastic substitute for regular salt.
  • 1 teaspoon ground cinnamon Pumpkin pie spice can replace this for a more complex flavor.
  • 1 cups diced apples Honeycrisp apples are a perfect choice.
  • 0.5 cups full-fat sour cream Greek yogurt works well if you're looking for a substitute.
  • 0.5 cups pure canned pumpkin Make sure it's pure pumpkin, not the spiced pie filling.
  • 0.25 cups apple juice Orange juice or water can be used in a pinch.
  • 1 large egg yolk A whole egg can substitute if you prefer more richness.
  • 1 teaspoon vanilla extract Vanilla bean paste is a great alternative for even more intensity.
  • 1 teaspoon baking soda Ensure it’s fresh for the best rise in your muffins.
  • 1 teaspoon pumpkin pie spice A blend of cinnamon, nutmeg, and allspice can replace it if need be.
For the Streusel Topping
  • 1 cup all-purpose flour Creates the crumbly texture. You can use the same type as for the muffins.
  • 0.25 cups unsalted butter It’s best when cold and cubed.
  • 0.25 cups granulated sugar Light brown sugar can be used for a deeper flavor.
  • 0.25 cups light brown sugar Adjust the amount for your sweetness preference.
  • 0.5 teaspoon ground cinnamon Feel free to mix this spice with nutmeg for an extra aroma.
  • 1 cups diced apples Fold into your streusel for added flavor and moisture.

Equipment

  • mixing bowls
  • Muffin pan
  • whisk
  • spatula
  • Pastry cutter

Method
 

Step-by-Step Instructions
  1. Prepare the Streusel Topping: In a mixing bowl, combine all-purpose flour, cold cubed unsalted butter, light brown sugar, granulated sugar, salt, and ground cinnamon. Mix until the mixture resembles pea-sized crumbs. Fold in reserved diced apples and refrigerate while preparing muffins.
  2. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a standard muffin pan with paper liners.
  3. Mix Wet Ingredients: In a separate bowl, whisk together sour cream, pure canned pumpkin, apple juice, light brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth. Stir in diced apples.
  4. Combine Dry Ingredients: In another bowl, sift together all-purpose flour, baking soda, salt, and pumpkin pie spice. Fold dry mixture into wet ingredients until just combined.
  5. Fill Muffin Liners: Evenly distribute the muffin batter among prepared muffin liners, filling each about ¾ full. Sprinkle streusel topping over each muffin.
  6. Bake the Muffins: Bake in the preheated oven for 5 minutes, then lower temperature to 350°F (175°C) and bake for an additional 11–13 minutes.
  7. Cool Muffins: Allow muffins to cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Allow muffins to cool completely for the best texture before serving.

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