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Streusel Topping is a wonderful golden, crumbly topping of flour, butter, and sugar. This topping can be baked on top of your favorite muffins, bread, cakes, or pies adding another level of sweetness and crunchiness. Try my new cinnamon muffins topped with this streusel, they are a new favorite breakfast for me!
Streusel Topping
Streusel topping is made of three basic ingredients which are flour, butter, and sugar. Streusel is easily made to suit the baking it is going on and you can add spices like nutmeg, cinnamon, cloves, or even a bit of ginger. Ingredients like walnuts, pecans, coconut, or slivered almonds go well in a streusel.
How to Freeze Streusel
This recipe yields enough streusel to top 24 muffins or a large cake. To freeze any leftover streusel, simply place it in a freezer-safe bag and freeze it until you need to use it.
How to Make This Streusel
Simple and easy, this streusel recipe can be modified with different spices and nuts to go on different breads, muffins, and more!
- Mix- In a large bowl, stir together the flour, brown sugar, granulated sugar, and cinnamon.
- Blend- Add the pieces of cold butter into the bowl and using a pastry blender or crisscrossing 2 knives, cut the butter into the dry mixture until crumbly and has smaller than pea-sized bits of butter.
- Use – Sprinkle on your favorite muffins, breads, or pies.
How to Store
The streusel should be kept in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. When you are ready to use some, just take it out of the freezer and sprinkle on top of your baking before you put it in the oven!
Happy Baking,
Love,
Karlynn
Streusel Topping
Ingredients
- 1/2 cup all purpose flour
- 1/4 cup brown sugar lightly packed
- 2 tablespoons granulated sugar
- 1/4 cup salted butter cold and sliced into small cubes
- 1/4 teaspoon cinnamon optional
Instructions
- In a large bowl, stir together the flour, brown sugar, granulated sugar and cinnamon.
- Add the pieces of cold butter into the bowl and using a pastry blender or crisscrossing 2 knives, cut the butter into the dry mixture until crumbly and has smaller than pea sized bits of butter.
- Store the streusel in an airtight container in the refrigerator for up to 5 days. Use as directed in the recipe you are making. This makes enough topping for 12 muffins. Double the recipe for topping large cakes.
Recipe Notes
- This makes enough to cover 24 muffins perfectly. Use a heaping tablespoonful per muffin.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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