Streusel Topping

This versatile and classic Streusel Topping adds a delightful crunch and sweetness to a wide range of baked goods, from muffins and quick breads to pies and pastries.

Its buttery, crumbly texture, paired with the warmth of cinnamon, makes it a perfect complement to both fruity desserts and rich, spiced cakes, and even sprinkled over ice cream! Customize it with nuts, oats, or your favorite spices for added flavor, moisture, and texture.

The Best Streusel Topping Recipe

In this post, I’ll walk you through each step to create this easy streusel topping. Find detailed instructions and tips below, along with the full ingredient list. And the total time (with prep time) only takes about 20 minutes!

The ingredients you need are very basic and simple:

• All-purpose flour: you can also sub for gluten-free flour if desired.
• Sugar: use a mix of brown and granulated, or just brown sugar will work too, simply substitute in the recipe for the same amount.
• Spices: any spices can be added, from cinnamon, to nutmeg, even pumpkin spice will go great.
• Butter: use unsalted butter, it can be substituted by plant butter for a dairy-free alternative.
• Additions: you can add oats or nuts for an added crunch and flavor boost.

Make the Streusel

In a medium bowl, combine the flour, granulated sugar, brown sugar, and ground cinnamon (or any other spices you choose to add). Stir well to ensure all the dry ingredients are evenly distributed.

Add the softened butter to the mixture. Use a fork or your hands to cut the butter into the dry ingredients until the mixture forms coarse crumbs. The streusel should hold together when pinched.

Now you have two options: bake the streusel by itself to top desserts that are already baked, or leave the streusel unbaked and top muffin or cake batter with it before baking, then the streusel gets baked along with the dessert.

Baking

Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper.

Spread the streusel mixture evenly on the lined baking sheet.

Bake for about 15 minutes, stirring halfway through to ensure even browning, and to ensure the crumbs are breaking up and not forming clumps.

The streusel is done when it’s golden brown and fragrant.

Remove from the oven and use a spatula to break apart any large clumps. Let it cool completely before using or storing.

Storage

Store the baked streusel in an airtight container at room temperature for up to 3 days.

For longer storage, freeze the streusel by spreading it on a baking sheet and freezing it for an hour.

Transfer the frozen streusel to a ziploc bag and store it in the freezer for up to 2 months. Use directly from the freezer as needed.

You can freeze the baked or frozen streusel. If you freeze the unbaked streusel, you can sprinkle it over cakes, cupcakes, or muffins right before baking straight from the freezer.

Streusel Topping Variations

• Brown Sugar: For a deeper, richer flavor, use all dark brown sugar instead of a mix of granulated and brown sugar. Or you could even try adding a touch of molasses or maple syrup.
• Nuts: Add 1/4 cup of chopped nuts (such as walnuts, pecans, or almonds) to the mixture for added crunch.
• Spices: Customize the flavor by adding 1/4 tsp of nutmeg, ginger, or cardamom, or substitute the cinnamon with pumpkin pie spice for a seasonal twist. You can also add ground cloves, allspice, and more! 
• Oats: Incorporate 1/4 cup of quick-cooking rolled oats to the dry mixture before adding the butter.
• Add a pinch of salt:  Who doesn’t love a little salty sweet moment!
• Make it Gluten-Free: Swap out the all-purpose flour for your favorite gluten-free flour. 

Find this Streusel Topping in my below recipes!

• Apple Crumb Cake
• Peach Cobbler Pound Cake
• Peach Macarons
• Apple Crisp Cupcakes
• Blueberry Coffee Cake
• Coffee Cake
• Lemon Raspberry Coffee Cake

This Streusel Topping is incredibly adaptable and can elevate many desserts, from classic apple crisps to luxurious coffee cakes. Mix and match the ingredients to suit your preferences or the specific dessert you’re preparing. This buttery crumb topping will surely not disappoint.

I love getting photos of all the fabulous creations people make, so please share with me. Tag me on social media, or leave a comment below!

Streusel Topping

Camila Hurst

This versatile and classic Streusel Topping adds a delightful crunch and sweetness to a wide range of baked goods, from muffins and quick breads to pies and pastries.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American, german

Servings 2 cups

Calories 30 kcal

Ingredients

  

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• 1 cup all-purpose flour 127 grams
• 1/3 cup granulated sugar 66 grams
• 1/3 cup brown sugar 73 grams
• 1 tsp cinnamon optional
• 1/4 tsp nutmeg
• 6 tbsp unsalted butter 85 grams

Instructions

 

Streusel Topping

• In a medium bowl, mix together the flour, granulated and brown sugar, cinnamon and nutmeg powder. I like to use freshly grated nutmeg.
• Add the softened butter to the brown sugar mixture. Use a fork to cut the butter into the dry ingredients and mix them together. You can also use your hands if you want.
• Get the butter completely incorporated with the dry ingredients. You should be able to pinch the dough, and it will hold together.
• Now you can proceed to bake this streusel crumb and sprinkle over baked goods, frosted cakes, cookies, cupcakes. Or you can leave it unbaked, and use it to top cakes and muffins before baking them in the oven.

To bake

• Pre-heat the oven to 350ºF.
• Line a baking sheet with parchment paper.
• Transfer the streusel dough to the prepared pan. Bake in the oven for about 15 minutes, stirring a couple times in between to help the dough crumble.
• Remove from the oven when the crumbs are golden brown.
• As soon as you remove it from the oven, use a spatula to break the crumbs apart.
• Set it aside to cool down.

Storage

• Store the crumbs in an airtight container for up to 3 days at room temperature.
• You can freeze the baked or unbaked crumble as well. To freeze the crumble, either if it’s baked or unbaked, spread it on a baking sheet lined with parchment paper, and place in the freezer for one hour, until the crumbs freeze. Then transfer to a ziplock bag and freeze for up to 2 months. You can sprinkle the unbaked crumble directly from the freezer over cakes and muffins before baking them.
• To use the frozen baked crumble, let it thaw in the fridge overnight, or on the counter for an hour or so before sprinkling over any desserts.

Notes

Brown sugar: you can use just all brown sugar instead of a mixture of both.

Nuts: add 1/4 cup of chopped nuts to the mixture after incorporating the sugar and flour together.

Spices: feel free to add either less cinnamon, omit it, or add any other spices such as 1/4 tsp of nutmeg, ginger, cardamom. You can also substitute the cinnamon for pumpkin spice if desired.

Oats: add 1/4 cup of quick cooking rolled oats to the dry ingredients before adding the butter.

Nutrition

Serving: 1tbspCalories: 30kcal

Keyword streusel

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