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Apple Pumpkin Streusel Muffins

Cozy Apple Pumpkin Streusel Muffins for Perfect Fall Mornings

Delightful Apple Pumpkin Streusel Muffins are a perfect fall treat, combining cozy flavors for a warm breakfast experience.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 4 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffins
  • 1 cup All-Purpose Flour Can substitute with whole wheat flour
  • 4 tablespoons Unsalted Butter Cold and cubed for the best textures
  • 1/4 cup Light Brown Sugar Can use granulated sugar if needed
  • 1/4 cup Granulated Sugar Coconut sugar can be a healthier substitute
  • 1/4 teaspoon Salt Essential for flavor balance
  • 1 teaspoon Ground Cinnamon Pumpkin pie spice can be used
  • 1 cup Diced Apples Best with Honeycrisp or Granny Smith apples
  • 1/2 cup Full Fat Sour Cream Greek yogurt can be used as a substitute
  • 1/2 cup Pure Canned Pumpkin Ensure it is not pie filling
  • 2 tablespoons Apple Juice Orange juice can be an alternative
  • 1 none Egg Yolk Do not replace with an entire egg
  • 1 teaspoon Vanilla Extract Can be omitted if preferred
  • 1/2 teaspoon Baking Soda
Streusel Topping
  • 1/4 cup All-Purpose Flour Same as used for muffins
  • 2 tablespoons Unsalted Butter Cold and cubed
  • 2 tablespoons Light Brown Sugar Granulated sugar can be substituted
  • 1/2 teaspoon Ground Cinnamon Nutmeg can add extra flavor
  • a pinch none Salt

Equipment

  • muffin pan
  • Mixing bowls
  • Whisk
  • Refrigerator

Method
 

Preparation Steps
  1. Prepare the streusel topping by mixing all-purpose flour, cold unsalted butter, light brown sugar, salt, and ground cinnamon until crumbly. Refrigerate while making the muffin batter.
  2. Preheat the oven to 425°F (220°C) and line a muffin pan with 4 liners.
  3. In a medium bowl, whisk together sour cream, pumpkin, apple juice, granulated sugar, and light brown sugar. Stir in egg yolk and vanilla extract, then fold in diced apples.
  4. In a separate bowl, mix all-purpose flour, baking soda, salt, and pumpkin pie spice. Gradually fold this dry mixture into the wet ingredients.
  5. Fill muffin liners about ¾ full with batter, then generously sprinkle with streusel topping.
  6. Bake for 5 minutes at 425°F (220°C), then reduce to 350°F (175°C) and bake for an additional 11-13 minutes, or until a toothpick comes out clean.
  7. Allow muffins to cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 1500IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Allow muffins to cool completely for the best texture and flavor.

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