Apple Pumpkin Streusel Muffins Small Batch Recipe

Get ready for the coziest, most irresistible treat: Apple Pumpkin Streusel Muffins Small Batch! This recipe is pure autumn comfort—the kind of muffin that fills your kitchen with delicious aromas and your heart with joy, even on the smallest scale. Perfect for sharing with a friend (or savoring yourself), these muffins combine tender pumpkin, juicy apples, and the sweet crunch of cinnamon streusel for a flavor-packed bite that’s at once homey and special. Whether you’re baking for two or simply want a reason to curl up with a warm mug, this small batch recipe is a keeper you’ll reach for all season long.

Ingredients You’ll Need

Here’s all it takes to create magic in muffin form. Each ingredient works together to bring out the best flavors and textures in your Apple Pumpkin Streusel Muffins Small Batch, from the plush crumb to the golden, crumbly topping.

• All-purpose flour: Provides the perfect structure for both the muffins and the streusel, keeping everything light yet sturdy.
• Unsalted butter: Cold and cubed, it makes the streusel topping decadent, crumbly, and rich.
• Light brown sugar: Adds caramel notes and moisture; essential in both the muffin batter and the streusel.
• Granulated sugar: Sweetens the muffins just right, and brings a slight crunch to the topping.
• Salt: Just a pinch to boost the flavors and keep the sweetness in check.
• Ground cinnamon or pumpkin pie spice: Provides those signature autumn aromas and a warm, spiced kick.
• Diced apples: Brings bursts of tart-sweet fruitiness throughout the muffins and atop the streusel.
• Full fat sour cream: Delivers moistness and a little tang, ensuring the muffins are never dry.
• Pure canned pumpkin: Imparts tender texture, gorgeous color, and classic fall flavor.
• Apple juice (or orange juice/water): Adds a hint of fruitiness and keeps the crumb soft.
• Large egg yolk: Enriches the batter, helping the muffins to set up beautifully.
• Vanilla extract: A quiet background note that ties the flavors together.
• Fresh apple, cubed: Use Honeycrisp for maximum crunch and sweetness; dice a portion smaller for the streusel.
• Baking soda: Gives the muffins lift for that classic domed look.
• Pumpkin pie spice: Extra spice in the batter equals extra comfort in every bite!

How to Make Apple Pumpkin Streusel Muffins Small Batch

Step 1: Mix the Streusel Topping

In a small mixing bowl, combine your flour, cold butter cubes, both sugars, a pinch of salt, and a bit of cinnamon (or use pumpkin pie spice for a fuller autumn flavor). Use a fork or your fingertips to work the butter into the flour until you have a crumbly mixture with pea-sized bits—a satisfying process that makes your kitchen smell like a bakery! Stir in the reserved diced apples and pop the mixture in the fridge until it’s time to top the muffins. Keeping the streusel cold helps it bake up extra crisp and golden.

Step 2: Prep Your Muffin Pan and Oven

Preheat your oven to 425F and make sure your oven rack sits squarely in the middle. Line four muffin cups with paper liners so you’re set up for quick, easy clean-up—and better muffin tops later!

Step 3: Combine the Wet Ingredients

In a medium bowl, add the sour cream, pumpkin, the juice (or water), both sugars, egg yolk, and vanilla extract. Use a fork to mix everything until nice and smooth. Stir in the rest of your apple cubes now, ensuring even bites of juicy apple in every muffin. You’ll already see that gorgeous orange color coming together!

Step 4: Mix Dry Ingredients and Combine

In a separate small bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Sprinkle this dry mix over the wet ingredients, then gently fold everything together with a spatula. Make sure there are no dry pockets, but don’t overmix—the secret to tender Apple Pumpkin Streusel Muffins Small Batch is a light touch at this stage.

Step 5: Fill Liners and Add Streusel

Divide the batter evenly among the four prepared muffin liners. Then, generously top each muffin with that dreamy apple-studded streusel. Make sure to press it down just a bit so it sticks during baking—there’s no such thing as too much topping!

Step 6: Bake to Perfection

Slide the pan into the oven and bake for 5 minutes at 425F. This quick blast of high heat gives you those classic domed tops. After 5 minutes, reduce the heat to 350F (without opening the door) and continue baking for 11 to 13 minutes, until a toothpick inserted in the center comes out mostly clean (a small crumb or two is perfect!).

Step 7: Cool and Enjoy

Let the muffins cool in the pan on a wire rack for 10 minutes to finish setting up and to make them easier to remove. Then, transfer each muffin to the wire rack to finish cooling—if you can wait that long! Your kitchen should smell positively irresistible by now.

How to Serve Apple Pumpkin Streusel Muffins Small Batch

Garnishes

A simple dusting of powdered sugar takes these muffins from homey comfort to coffee shop status in a flash. You can also drizzle with a touch of maple glaze or add a few extra diced apples on top right before serving for a little visual sparkle.

Side Dishes

Pair your Apple Pumpkin Streusel Muffins Small Batch with a steaming mug of chai latte, a bold cup of coffee, or a chilly glass of apple cider for the ultimate fall treat. These muffins also go beautifully with a small bowl of Greek yogurt or fresh fruit for a sweet-and-creamy breakfast plate.

Creative Ways to Present

Make breakfast feel like a special event by placing each muffin in a vintage teacup, or stack them on a rustic wooden board surrounded by mini pumpkins and apples for an effortless autumn brunch spread. For gifting, wrap each muffin in parchment and tie with twine—heartfelt, simple, and so charming!

Make Ahead and Storage

Storing Leftovers

Your Apple Pumpkin Streusel Muffins Small Batch will stay fresh at room temperature for up to 3 to 5 days, as long as they’re covered or stored in an airtight container. The streusel keeps its delightful crunch best on the first two days, but even softer muffins are ultra tasty.

Freezing

If you want to enjoy these muffins later, simply wrap each one tightly in plastic wrap or aluminum foil, then place them in a zip-top freezer bag. Freeze for up to two months and label with the date so you can treat yourself whenever the mood strikes.

Reheating

To restore that fresh-from-the-oven magic, thaw muffins overnight in the fridge if frozen, then warm in the microwave for about 15 seconds or pop them in a 300F oven for 5 to 7 minutes. That brings back the lovely softness and perks up the streusel beautifully.

FAQs

Can I double this Apple Pumpkin Streusel Muffins Small Batch recipe?

Absolutely! Doubling the ingredients gives you a full-size batch (about 8 muffins), perfect for sharing with more friends or saving for weekday breakfasts.

What kind of apples work best?

Honeycrisp apples are my favorite for this recipe because they hold their shape and offer a nice balance of sweetness and tartness, but you can use Gala, Fuji, or Granny Smith if you prefer.

Can I make Apple Pumpkin Streusel Muffins Small Batch gluten-free?

Yes—just substitute a good quality 1-to-1 gluten-free flour blend for the all-purpose flour and proceed as directed. No other changes needed!

Is it possible to make these muffins dairy-free?

Certainly! Swap the sour cream for a non-dairy yogurt or full-fat coconut yogurt, and use a vegan butter for the streusel. The results are still moist and flavorful.

How do I know when my muffins are done?

Insert a toothpick in the center—if it comes out clean or with just a few moist crumbs (no raw batter), your Apple Pumpkin Streusel Muffins Small Batch are ready to come out and cool.

Final Thoughts

If you’re looking for a comforting, cozy treat that feels like fall in every bite, you’ll fall head over heels for Apple Pumpkin Streusel Muffins Small Batch. They’re easy, packed with flavor, and perfect for just the right little moment of sweetness. Pull out your mixing bowls and give them a try—you absolutely deserve it!

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