Hey there, fellow food fanatics! It’s Norra here, and I am beyond thrilled to share a recipe that’s going to make you the star of your kitchen this fall. Picture this: the leaves are turning, there’s a crispness in the air, and you’re cozied up with a warm mug of cider. What could make this scene more perfect? Drumroll, please… Apple Pumpkin Streusel Muffins! 🍏🎃 These little gems are not just muffins; they’re a taste of autumn wrapped in a cozy, crumbly hug. Trust me, once you try these, you’ll be baking them on repeat!
Why You’ll Absolutely Love This Recipe
- It’s a game-changer for fall breakfast baked goods, perfect for impressing guests or just treating yourself.
- With a small batch size, it’s ideal for when you’re craving something sweet but don’t want a week’s worth of leftovers.
- The combination of apple and pumpkin is a match made in heaven, giving you all the cozy fall feels.
- This recipe is so easy, it feels like a little kitchen victory!
Simple Ingredients for a Delicious Treat
Let’s talk ingredients, shall we? We’re using the best of fall flavors here! The apples bring a fresh, juicy sweetness, while the pumpkin adds a rich, earthy depth. And that streusel topping? It’s the crunchy, sugary crown that makes these muffins irresistible.
You’ll find the full ingredient list with exact measurements in the recipe card below!
Let’s Make Some Magic: Step-by-Step
Ready to get baking? Let’s do this! First, we’re going to whip up that streusel topping. In a small mixing bowl, combine flour, butter, sugars, salt, and cinnamon. Use your fingers to mix until you have small pea-sized pieces. Stir in the diced apples and pop that streusel in the fridge.
Now, preheat your oven to 425F and line your muffin pan. In another bowl, mix together sour cream, pumpkin, juice, sugars, egg yolk, and vanilla until smooth. Stir in the apple cubes. In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Gently fold these dry ingredients into the wet mixture.
Scoop the batter into your muffin liners, top with streusel, and bake at 425F for 5 minutes. Then, lower the heat to 350F and bake for another 11-13 minutes. Let them cool, and voilà! You’ve got yourself some stunning autumn breakfast muffins!
A Few of My Favorite Tips
Here’s a little secret: using Honeycrisp apples gives these muffins an extra pop of flavor that I’m obsessed with. Also, don’t skip the initial high-heat bake; it’s the hack that makes the muffin tops beautifully puffed and golden.
How I Like to Serve This
I love serving these muffins warm, with a pat of butter melting into the crumbly top. They’re also amazing with a dollop of whipped cream or a sprinkle of cinnamon sugar. Pair them with your favorite hot drink, and you’ve got a cozy, Instagram-worthy breakfast!
Storing & Reheating (If There’s Any Left!)
If you somehow have leftovers, these muffins can be stored covered at room temperature for 3 to 5 days. To reheat, pop them in the microwave for a few seconds or warm them in the oven for that freshly-baked feel.
Looking for more fall inspiration? Check out my other recipes like **Cozy Up with My Favorite Apple Pumpkin Streusel Muffins** and **Fall in Love with These Cozy Baked Pumpkin Oatmeal Cups**. You’re going to love them!
Apple Pumpkin Streusel Muffins Small Batch
Ingredients
Method
- Prepare streusel by mixing flour, butter, sugars, salt, and cinnamon until crumbly. Stir in reserved apples and refrigerate.
- Preheat oven to 425F and line muffin pan with liners.
- Mix sour cream, pumpkin, juice, sugars, egg yolk, and vanilla until smooth. Stir in remaining apple cubes.
- Combine dry ingredients and fold into wet mixture until just combined. Do not overmix.
- Scoop batter into liners and top with streusel. Bake at 425F for 5 minutes, then reduce to 350F and bake for 11-13 minutes.
- Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.