1/4cupsalted butter cold and sliced into small cubes
1/4teaspooncinnamonoptional
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.
Notes
This makes enough to cover 24 muffins perfectly. Use a heaping tablespoonful per muffin.