Apple Pumpkin Streusel Muffins Small Batch
Enjoy fall’s favorite flavors with this small batch of Apple Pumpkin Streusel Muffins Small Batch! Perfect for breakfast or a cozy dessert, these muffins combine the warmth of pumpkin with the sweetness of fresh apples. The buttery streusel topping adds a delightful crunch, making them a fantastic treat for any occasion, from family gatherings to quiet mornings at home.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just 28 minutes, making it perfect for busy mornings or last-minute guests.
- Delicious Flavor Combination: The blend of pumpkin and apple creates a unique taste that embodies the essence of autumn.
- Small Batch: With only four servings, you can enjoy fresh muffins without the hassle of leftovers.
- Versatile Enjoyment: These muffins are great on their own or paired with coffee or tea for a comforting snack.
- Customizable Ingredients: Feel free to switch up the spices or use different apple varieties to suit your taste!
Tools and Preparation
Before you start baking, gather your tools to ensure a smooth process. Having everything ready will help you make these muffins quickly and efficiently.
Essential Tools and Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Muffin tin
- Parchment paper (optional)
Importance of Each Tool
- Mixing bowl: A sturdy bowl is essential for combining ingredients easily without spills.
- Whisk: A whisk helps to incorporate air into the batter, giving your muffins a light texture.
- Muffin tin: Using a muffin tin ensures even baking and proper rising of your muffins.
Ingredients
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 Muffin Batter
- 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
How to Make Apple Pumpkin Streusel Muffins Small Batch
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise perfectly.
Step 2: Prepare the Streusel Topping
In a mixing bowl:
1. Combine 3 tablespoons all-purpose flour, 1 ½ tablespoons cold unsalted butter,
1 ½ tablespoons light brown sugar, and
– Add a pinch of salt and
– Mix in 1/4 teaspoon ground cinnamon.
2. Use a fork or your fingers to blend until crumbly.
3. Stir in the reserved diced apples (1 ½ tablespoons) and set aside.
Step 3: Mix the Muffin Batter
In another bowl:
1. Whisk together the wet ingredients:
– Combine 1 ½ tablespoons sour cream,
– Add in 5 tablespoons pure canned pumpkin,
– Pour in 1 tablespoon apple juice,
– Then mix in both sugars (3 tablespoons granulated sugar,
– and 2 tablespoons light brown sugar) along with
– The egg yolk (1 large egg yolk) and
– Finally add in 1/2 teaspoon vanilla extract.
- In a separate bowl, blend dry ingredients:
- Mix together remaining dry ingredients including
- The flour (1/2 cup + 1 tablespoon flour) with
- Baking soda (1/4 teaspoon) and
- Salt (1/8 teaspoon) along with
- The pumpkin pie spice (3/4 teaspoon) until combined.
Step 4: Combine Everything
Gradually fold the dry mixture into the wet ingredients until just combined. Be careful not to overmix!
Step 5: Fill Muffin Tin
- Scoop batter into muffin tins lined with parchment paper or greased lightly.
- Fill each cup about two-thirds full.
Step 6: Add Streusel Topping
- Sprinkle the prepared streusel topping generously over each muffin.
Step 7: Bake
Place in preheated oven and bake for about 18 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Enjoy!
Let them cool in the pan for about five minutes before transferring them to a wire rack. Enjoy warm or at room temperature!
How to Serve Apple Pumpkin Streusel Muffins Small Batch
These delightful muffins are perfect for a cozy breakfast or snack. Their rich flavors and soft texture make them a great treat to enjoy with various accompaniments.
With Coffee
- Pair your muffins with a hot cup of coffee for a classic breakfast combination.
Cream Cheese Spread
- A light smear of cream cheese adds a creamy contrast to the sweetness of the muffins.
Fresh Fruit
- Serve alongside slices of fresh fruit, like pears or berries, for a refreshing balance.
Nut Butter
- Spread almond or peanut butter on top for added richness and protein.
Whipped Cream
- For a dessert twist, top with whipped cream and a sprinkle of cinnamon.
How to Perfect Apple Pumpkin Streusel Muffins Small Batch
To ensure your muffins turn out perfectly every time, keep these tips in mind:
- Use Room Temperature Ingredients: Let your eggs and sour cream come to room temperature for better mixing and fluffiness.
- Don’t Overmix the Batter: Gently combine ingredients to keep the muffins light and airy. Overmixing can lead to dense muffins.
- Check Your Oven Temperature: Use an oven thermometer to ensure accuracy. Baking at the correct temperature is key for even cooking.
- Add Extra Apples for Moisture: Incorporating more diced apples can enhance moisture and flavor in your muffins.
Best Side Dishes for Apple Pumpkin Streusel Muffins Small Batch
These muffins pair wonderfully with various side dishes that enhance their fall flavors. Here are some ideas:
- Yogurt Parfait: A creamy yogurt parfait layered with granola complements the muffin’s sweetness beautifully.
- Oatmeal: A warm bowl of oatmeal topped with nuts or fruits makes for a hearty breakfast option.
- Granola Bars: Homemade granola bars offer crunch and energy, perfect for busy mornings.
- Chia Seed Pudding: This nutritious pudding serves as a refreshing contrast to the dense muffin.
- Smoothie Bowl: A thick smoothie bowl topped with seeds or nuts makes for a vibrant, healthful side dish.
- Cinnamon Applesauce: Homemade applesauce spiced with cinnamon pairs nicely, adding extra apple flavor.
Common Mistakes to Avoid
Making Apple Pumpkin Streusel Muffins Small Batch can be simple, but small errors can impact your results. Here are some common mistakes to avoid:
- Using stale ingredients – Freshness matters! Always check that your baking powder and spices are not expired for the best flavor.
- Overmixing the batter – Mix just until combined to keep muffins light and fluffy. Overmixing can lead to dense muffins.
- Skipping the streusel topping – The streusel adds a delightful crunch! Don’t skip it; prepare it ahead of time for an extra special touch.
- Not measuring ingredients accurately – Use proper measurements. Baking is a science, and accurate amounts ensure consistent results.
- Ignoring oven temperature – Every oven is different. Use an oven thermometer to ensure your muffins bake perfectly.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep in the fridge if you plan to eat them later in the week.
Freezing Apple Pumpkin Streusel Muffins Small Batch
- Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag.
- They can be frozen for up to 3 months.
Reheating Apple Pumpkin Streusel Muffins Small Batch
- Oven – Preheat to 350°F (175°C) and heat for about 10 minutes for a fresh-baked taste.
- Microwave – Heat on medium power for 15-20 seconds until warm. Be careful not to overdo it!
- Stovetop – Place in a skillet on low heat for a few minutes, flipping occasionally until warmed through.
Frequently Asked Questions
Here are some frequently asked questions about making Apple Pumpkin Streusel Muffins Small Batch.
Can I use other fruits instead of apples?
Yes! You can substitute other fruits like pears or berries for a different flavor profile.
How do I make these muffins gluten-free?
Use a gluten-free flour blend instead of all-purpose flour. Make sure it has xanthan gum included for the best texture.
Can I substitute pumpkin with something else?
You could use sweet potato puree or butternut squash puree as alternatives to pumpkin.
How long do these muffins last?
When stored properly, they last about 3 days in the refrigerator or up to 3 months in the freezer.
Final Thoughts
These Apple Pumpkin Streusel Muffins Small Batch are perfect for cozy mornings or as an afternoon snack. Their delightful flavors and textures make them versatile. Feel free to customize them with nuts or different spices based on your preference!
Apple Pumpkin Streusel Muffins Small Batch
- Total Time: 28 minutes
- Yield: Makes four muffins 1x
Description
Indulge in the comforting flavors of fall with these Apple Pumpkin Streusel Muffins Small Batch. Perfect for breakfast or as a cozy dessert, this delightful recipe combines the warmth of pumpkin with the sweetness of fresh apples, all topped with a buttery streusel for added crunch. In just 28 minutes, you can enjoy these muffins fresh out of the oven, making them ideal for busy mornings or unexpected guests. With only four servings, you can relish in their deliciousness without worrying about leftovers. Customize them to your taste by experimenting with different apple varieties or spices!
Ingredients
- 1 ½ tablespoons full-fat sour cream
- 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
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh apples, cut into small cubes
- 1/2 cup, plus 1 tablespoon all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 teaspoon pumpkin pie spice
- 3 tablespoons all-purpose flour (for streusel)
- 1 ½ tablespoons unsalted butter, cold and cut into cubes (for streusel)
- 1 ½ tablespoons light brown sugar (for streusel)
- 2 teaspoons granulated sugar (for streusel)
- pinch salt (for streusel)
- 1/4 teaspoon ground cinnamon (or pumpkin pie spice) (for streusel)
- 1 ½ tablespoons diced apples (for streusel)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the streusel topping by mixing flour, butter, sugars, salt, and cinnamon until crumbly; stir in diced apples.
- In another bowl, whisk together sour cream, pumpkin, apple juice, sugars, egg yolk, and vanilla.
- In a separate bowl, combine dry ingredients: flour, baking soda, salt, and spices.
- Fold dry ingredients into wet until just combined.
- Fill muffin tins two-thirds full and top with streusel.
- Bake for about 18 minutes or until a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (45g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
