Here’s a recipe that will amp up anything it’s added to with minimal effort. Streusel Topping is most likely the easiest recipe on this blog. Because it only requires the mixing of a few ingredients, it’s my favorite way to spice up my desserts. A lot of my muffin recipes are topped with streusel topping, too, because it adds texture to the otherwise plain bread.
What is Streusel Topping?
Quite simply, streusel is a topping made from rubbing flour, sugars, and butter together. It’s then sprinkled on top of any baked good prior to baking. The result is a crunchy, buttery layer of flavor which enhances otherwise ho-hum recipes. Streusel toppings can vary widely, based on what you incorporate into the mix. Instead of adding cinnamon, use another complimentary spice, like ginger, nutmeg, or cardamom. Swap out the slivered almonds for chopped pecans, crushed walnuts, or no nuts at all.
I’m going to build the foundation, you can build the rest of the house.
What goes into this Streusel Topping?
Since you probably have all of the ingredients in your pantry already, you’ll find that streusel is a very easy recipe to throw together.
A few tablespoons of Danish Creamery unsalted butter, brown and white sugar, your preferred spice, salt, all-purpose flour and nuts (or not); that’s all you’ll need to make this recipe. If you want to make a gluten free version, use Bob’s Red Mills 1 to 1 Gluten Free Baking Flour in place of the all-purpose.
Cream the Sugar and Butter together
Add the chilled unsalted butter, the white and brown sugars, the cinnamon (or spice) and salt to a large mixing bowl. The butter shouldn’t be soft, but it also shouldn’t be straight from the fridge. It should give way a little when you press it with your fingers.
Use an electric hand mixer to blend the sugar and butter mixture together. Blend on low for 3-4 minutes, or until the mixture looks like pebbles.
Add all of the flour to the bowl and blend on low speed until the mixture resembles coarse sand. You can, also, use your hands to pinch the flour into the fat and sugar as well. I prefer to use the mixer because it makes for less mess.
At this point, the streusel is ready to use as is. Add the nuts to the topping now to create a nut streusel topping. Simply fold the slivered almonds (or your favorite nut) into the sandy mixture.
How do I store my Streusel Topping?
Because of the butter in the topping, you need to store this streusel in the refrigerator (short term), or in the freezer (long term). Kept in a sealed food storage container, the mix will stay fresh for two weeks.
If you opt to store it in the freezer, transfer the streusel to a food storage freezer bag and keep it frozen for up to six months. You can use the topping straight from the freezer without defrosting it.
How do I use my Streusel Topping?
You can use this topping any way you want to, really.
Because I make muffins frequently, I like to hype them up by sprinkling a tablespoon of the streusel on their tops just before baking. Quick breads, like this Zucchini Bread can be elevated by sprinkling this topping over them. Pies, instead of being covered with top crusts, can be sprinkled with streusel instead. The versatility of this topping is so endless, that it behooves you have a batch on hand at all times.
Look at how perfect these muffins look with the streusel loving applied!
Pin this Streusel Topping recipe and use it whenever your muffins or desserts need a little flair!
Easy Streusel Toppingat Sense & Edibility
- 1/2 cup (100g) granulated sugar
- 1/4 cup (55g) packed brown sugar
- 1/4 teaspoon kosher salt
- 3/4 teaspoon (1g) ground cinnamon (or spice of your choice)
- 10 tablespoons (140g) cool, unsalted butter
- 1 3/4 cups (250g) all-purpose flour
- 3/4 cups (63g) slivered almonds (or chopped nuts)
- In a large mixing bowl blend the unsalted butter, white and brown sugars, cinnamon, and salt together on low using an electric hand mixer. Blend for 3-4 minutes, or until the mixture looks like pebbles.
- Add all of the flour to the bowl and blend on low speed until the mixture resembles coarse sand*. At this point, the streusel is ready to use as is. *Alternatively, you can complete this step using your hands to pinch the flour into the fat and sugar.
- Fold the slivered almonds into the flour mixture.
- Store the completed Streusel Topping in a sealed food storage container in the refrigerator for 2 weeks, or in the freezer for 6 months. The topping may be used straight from the fridge or freezer to top your baked goods as desired.
Optional Spices to Use:
- ground ginger
- ground nutmeg
- ground mace
- ground cardamom
Optional Nuts to Use:
- crushed walnuts
- chopped pecans
- chopped pistachios
- old-fashioned rolled oats
- chopped pecans
- chopped hazelnuts
FINALLY! I have been (searching) trying streusel recipes for years and could never get that nice sandy texture, like on Bakers French Apple Pie. I don’t care for the clumpy streusel that seems to harden, and, frankly doesn’t have as much taste. This recipe actually kept it’s beautiful sandy texture that is so decadent. Thank you!
I’m so glad to hear your enjoyed it!
I love how these muffins came out! And thanks for the storage tips!
It’s my pleasure, Jazz!