Apple Pumpkin Streusel Muffins Small Batch

If you’re looking for a cozy treat that captures the essence of fall, you’ve come to the right place! These Apple Pumpkin Streusel Muffins Small Batch are not just any muffins; they’re a warm hug in baked form. With their delightful blend of pumpkin, chunks of fresh apple, and a crunchy streusel topping, they make every bite a celebration. Perfect for busy weeknights or a leisurely weekend brunch, these muffins are sure to bring smiles to your family and friends.

What makes this recipe truly special is its simplicity. You don’t need to spend hours in the kitchen or gather complicated ingredients. Instead, you’ll whip up these delicious muffins in no time, filling your home with the comforting aroma of cinnamon and baked apples. Plus, with only four servings, you can enjoy them fresh out of the oven without worrying about leftovers!

Why You’ll Love This Recipe

• Easy Preparation: This recipe comes together quickly, making it perfect for a busy morning or spontaneous baking session.
• Family-Friendly Appeal: Kids and adults alike will love the sweet and spiced flavors that remind us all of fall.
• Make-Ahead Convenience: You can prepare the batter ahead of time and bake them fresh when you need a delicious snack.
• Delicious Flavor: The combination of pumpkin and apple creates a moist muffin that bursts with seasonal goodness.
• Small Batch Magic: With just four muffins, you can enjoy them without feeling guilty about overindulging.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to create these delightful muffins. You’ll find everything you need right in your pantry and fridge!

For the Streusel Topping

• 3 tablespoons all-purpose flour
• 1 ½ tablespoons unsalted butter, cold and cut into cubes
• 1 ½ tablespoons light brown sugar
• 2 teaspoons granulated sugar
• pinch salt
• 1/4 teaspoon ground cinnamon (or pumpkin pie spice)
• 1 ½ tablespoons diced apples (reserved from below)

For the Muffins

• 1 ½ tablespoons full fat sour cream, room temperature
• 5 tablespoons pure canned pumpkin
• 1 tablespoon apple juice (or orange juice or water)
• 3 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 1 large egg yolk, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh apple, cut into small cubes (I use Honeycrisp; Dice about 1 ½ tablespoons smaller for the streusel)
• 1/2 cup plus 1 tablespoon all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 teaspoon pumpkin pie spice

Variations

This recipe is wonderfully flexible! Here are some fun variations to try if you’re feeling adventurous:

• Add Nuts: Stir in some chopped walnuts or pecans for an extra crunch.
• Swap the Sweeteners: Use maple syrup instead of brown sugar for a different flavor profile.
• Go Gluten-Free: Substitute all-purpose flour with your favorite gluten-free blend.
• Mix in Spices: Experiment with different spices like nutmeg or ginger for added warmth.

How to Make Apple Pumpkin Streusel Muffins Small Batch

Step 1: Prepare the Streusel Topping

Start by mixing together your streusel ingredients. In a bowl, combine flour, cold cubed butter, light brown sugar, granulated sugar, salt, and cinnamon until it resembles coarse crumbs. This step is important because it adds a crunchy topping that contrasts beautifully with the soft muffins. Set this mixture aside while you prepare the batter.

Step 2: Make the Muffin Batter

In another bowl, whisk together sour cream, pumpkin puree, apple juice (or your chosen liquid), granulated sugar, brown sugar, egg yolk, and vanilla extract until smooth. This is where you bring all those lovely flavors together! The combination creates a moist base that keeps your muffins tender.

Step 3: Mix Dry Ingredients

In yet another bowl (I promise we’ll clean up later!), whisk together flour, baking soda, salt, and pumpkin pie spice. Gradually fold this dry mixture into your wet ingredients until just combined. Be careful not to overmix; this keeps your muffins fluffy!

Step 4: Fold in Apples

Gently fold in fresh apple cubes into your batter along with the reserved diced apples meant for the streusel topping. The bits of apple will burst during baking and give you delightful pockets of juicy goodness.

Step 5: Bake Your Muffins

Preheat your oven to 350°F (175°C) while you fill muffin cups lined with paper liners or greased lightly. Divide the batter evenly among four cups. Don’t forget to top each muffin with a generous sprinkle of your prepared streusel mixture! Bake for about 18 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Step 6: Cool and Enjoy!

Allow your muffins to cool in the pan for a few minutes before transferring them to a wire rack. This cooling period helps set their structure while keeping them soft inside. Once they’re cool enough to handle (but still warm!), dig in! Enjoy these Apple Pumpkin Streusel Muffins Small Batch as part of breakfast or as an afternoon snack—you deserve it!

Pro Tips for Making Apple Pumpkin Streusel Muffins Small Batch

Baking these muffins is a delightful experience, and a few pro tips can make them even more enjoyable!

• Use cold butter for the streusel – This helps create that crumbly texture we all love. Cold butter won’t fully blend into the flour, leading to those lovely little chunks in your topping.

• Choose fresh apples – Opt for crisp varieties like Honeycrisp or Granny Smith for added flavor and texture. Fresh apples retain their crunch even after baking, giving you that perfect bite.

• Room temperature ingredients – Allow your sour cream and egg yolk to come to room temperature before mixing. This ensures a smoother batter and helps your muffins rise well during baking.

• Don’t overmix the batter – Gently fold the wet ingredients into the dry until just combined. Overmixing can lead to dense muffins instead of light and fluffy ones.

• Check for doneness – Since ovens can vary, start checking your muffins a couple of minutes before the suggested time. A toothpick inserted into the center should come out clean or with just a few crumbs attached.

How to Serve Apple Pumpkin Streusel Muffins Small Batch

These Apple Pumpkin Streusel Muffins are perfect not just for breakfast but also as an afternoon snack or dessert! Here are some ideas on how to present this delicious treat.

Garnishes

• Dust with powdered sugar – A light sprinkle adds a touch of sweetness and visual appeal without overwhelming the flavor.
• Serve with a dollop of whipped coconut cream – This non-dairy alternative adds creaminess and complements the spices beautifully.

Side Dishes

• Warm apple cider – The warm, spiced flavors of apple cider enhance the muffin experience while adding a cozy autumnal touch.
• Yogurt parfait – Layering Greek yogurt with granola and sliced fruit creates a balanced meal that pairs perfectly with these muffins.
• Mixed greens salad with vinaigrette – A light salad adds freshness to your meal, balancing the sweetness of the muffins while providing additional nutrients.
• Chai tea or coffee – The warm spices in chai or coffee complement these muffins beautifully, making for a comforting pairing any time of day.

Enjoy every bite of these delightful Apple Pumpkin Streusel Muffins Small Batch! They’re sure to become a seasonal favorite in your kitchen.

Make Ahead and Storage

These Apple Pumpkin Streusel Muffins are perfect for meal prep! You can easily make a batch ahead of time and enjoy them throughout the week. Here’s how to store, freeze, and reheat them:

Storing Leftovers

• Allow muffins to cool completely before storing.
• Place them in an airtight container at room temperature for up to 2 days.
• For longer freshness, refrigerate for up to a week.

Freezing

• Wrap each muffin individually in plastic wrap or aluminum foil.
• Place wrapped muffins in a freezer-safe bag or container.
• Store in the freezer for up to 3 months.

Reheating

• Remove muffins from the freezer and let them thaw at room temperature for about an hour.
• For quick reheating, microwave for about 15-20 seconds.
• Alternatively, warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes.

FAQs

Here are some common questions you might have about making your own Apple Pumpkin Streusel Muffins Small Batch.

Can I use other fruits instead of apples?

Absolutely! While this recipe highlights apples, you can substitute with pears or even cranberries for a different flavor profile.

How long do Apple Pumpkin Streusel Muffins Small Batch last?

These muffins are best enjoyed fresh but can be stored at room temperature for up to 2 days or refrigerated for up to a week.

Can I use a different type of flour?

Yes, you can experiment with whole wheat flour or gluten-free flour blends as alternatives, keeping in mind that texture may vary slightly.

What can I use instead of sour cream?

You can replace sour cream with plain yogurt or a dairy-free yogurt alternative if you’re looking for a lighter option.

Final Thoughts

I hope you find joy in baking these delightful Apple Pumpkin Streusel Muffins! They bring together the warmth of fall flavors and make for a perfect breakfast treat. Whether you’re enjoying them fresh out of the oven or savoring leftovers throughout the week, I’m sure they’ll brighten your day. Happy baking!