Can I substitute the sour cream?

Yes, you can use plain Greek yogurt or buttermilk in equal amounts, though sour cream provides the most tender texture.

What if my muffins turn out dry?

This usually happens from overbaking or overmixing the batter. Check for doneness a minute or two early next time and fold ingredients just until combined.

Can I make these dairy-free?

Replace the butter with vegan butter and use a plant-based sour cream alternative for dairy-free apple pumpkin streusel muffins.

Easy Apple Pumpkin Streusel Muffins - Amazing Small Batch Recipe (35 Minutes)

Name: Apple Pumpkin Streusel Muffins Small Batch
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 tablespoons all-purpose flour (for streusel); 1½ tablespoons unsalted butter, cold and cut into cubes; 1½ tablespoons light brown sugar (for streusel); 2 teaspoons granulated sugar (for streusel); Pinch salt (for streusel); ¼ teaspoon ground cinnamon; 1½ tablespoons diced apples (reserved); 1½ tablespoons full-fat sour cream, room temperature; 5 tablespoons pure canned pumpkin; 1 tablespoon apple juice; 3 tablespoons granulated sugar; 2 tablespoons light brown sugar; 1 large egg yolk, room temperature; ½ teaspoon vanilla extract; ½ cup fresh apple, cut into small cubes; ½ cup plus 1 tablespoon all-purpose flour; ¼ teaspoon baking soda; ⅛ teaspoon salt; ¾ teaspoon pumpkin pie spice

Apple Pumpkin Streusel Muffins Small Batch

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Perfect fall muffins combining pumpkin, fresh apples, and buttery streusel topping. Small batch recipe makes 4 muffins in 35 minutes.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 muffins 1x
Category: Breakfast
Method: Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 tablespoons all-purpose flour (for streusel)
1½ tablespoons unsalted butter, cold and cut into cubes
1½ tablespoons light brown sugar (for streusel)
2 teaspoons granulated sugar (for streusel)
Pinch salt (for streusel)
¼ teaspoon ground cinnamon
1½ tablespoons diced apples (reserved)
1½ tablespoons full-fat sour cream, room temperature
5 tablespoons pure canned pumpkin
1 tablespoon apple juice
3 tablespoons granulated sugar
2 tablespoons light brown sugar
1 large egg yolk, room temperature
½ teaspoon vanilla extract
½ cup fresh apple, cut into small cubes
½ cup plus 1 tablespoon all-purpose flour
¼ teaspoon baking soda
⅛ teaspoon salt
¾ teaspoon pumpkin pie spice

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Instructions

Combine flour, butter cubes, both sugars, salt, and cinnamon in small bowl. Cut butter into flour until pea-sized crumbly pieces form. Stir in 1½ tablespoons finely diced apples and refrigerate.
Preheat oven to 425°F and line muffin pan with 4 liners.
In medium bowl, whisk together sour cream, pumpkin, apple juice, both sugars, egg yolk, and vanilla until smooth. Fold in remaining apple cubes.
In small bowl, whisk flour, baking soda, salt, and pumpkin pie spice. Sprinkle over wet mixture and fold until just combined.
Divide batter evenly among 4 muffin liners. Top each with streusel mixture.
Bake at 425°F for 5 minutes, then reduce to 350°F and bake 11-13 minutes until toothpick comes out mostly clean.
Cool in pan 10 minutes, then transfer to wire rack to cool completely.

Notes

Use pure pumpkin puree, not pumpkin pie filling for best results.
Don’t overmix batter to avoid tough muffins. Full-fat sour cream creates the most tender texture.
Recipe doubles easily for larger batches using standard 12-cup muffin pan.

Nutrition

Serving Size: 1 muffin
Calories: 285 kcal
Sugar: 28 g
Sodium: 195 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 55 mg

Find it online: https://www.benefitiany.com/apple-pumpkin-streusel-muffins/