Our streusel topping recipe uses softened butter worked in with a fork - no pastry cutter or melting butter - just a simple process with no extra steps. Softened butter works easily into the flour and sugar, creating crumbly, golden clusters that actually stay on top of your muffins without sinking in. I've used this base streusel recipe on my Blueberry Buttermilk Coffee Cake and my Cinnamon Streusel Muffins - it's quick, easy and works every single time. And with a simple customization chart below, you can create a streusel to pair with any recipe you are making.
Jump to:
Quick Look: Easy Streusel Topping Recipe - The Perfect Crumb Topping for Muffins!
- Ready In: About 5 minutes
- Tops: 12 muffins or one 9-inch cake
- Calories: 87 kcal per serving
- Add to Your Shopping List: unsalted butter and brown sugar + anything special for customizing your streusel topping
- Dietary Info: contains gluten and dairy
- Baker's Note: Make your streusel before you mix up your muffin or cake batter - letting it rest in the refrigerator for a few minutes will help those clusters firm up and stick together.
Streusel Topping Ingredients
- Unsalted butter - use butter that is softened to room temperature. Softened butter works into the flour and sugar evenly, creating crumbs and clusters. Melted butter will dissolve the sugar and turn your streusel into paste. Cold butter is harder to incorporate and leaves large chunks.
- All-purpose flour - gives the streusel its structure and is the backbone of this recipe. It absorbs the butter and binds the clusters together during baking.
- Cinnamon - adds warmth and a classic spice flavor. Adjust the amount for your recipe or swap it out entirely - check out our streusel customization chart below for ideas.
- Salt - a small pinch of sea salt sharpens the other flavors and keeps the topping from tasting flat or just sweet. Don't skip it.
How to Make Streusel Topping
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
1. In a medium mixing bowl, combine the flour, both sugars, cinnamon and salt. Add the softened butter.
2. Use a fork to work the butter into the dry ingredients. Mix until coarse, uneven crumbs with some larger clusters. No dry flour should be visible.
3. Chill the streusel for 10 minutes, then sprinkle evenly over your muffins, coffee cake or quick bread. Gently press the streusel into the batter.
4. Bake your recipe according to the baking instructions.
My Notes From the Test Kitchen
When I first tested this streusel recipe, I made it with only granulated sugar. It worked, but something was missing - it just wasn't flavorful enough and the clusters were underwhelming. I decided to also add brown sugar and this made all the difference - the molasses in the brown sugar adds a richness that you can't get from just granulated sugar alone.
I also tested melted butter and the sugar dissolved right into it, leaving me with a paste instead of crumbles. Cold butter was hard to work into the dry ingredients and left large chunks - softened butter is the sweet spot. I love using this streusel topping for muffins, coffee cakes and quick breads.
Two things I always do now:
- Press the streusel gently into the batter before baking so that those sweet, buttery crumbles don't fall off when your recipes begins to rise
- Chill it for about 10 minutes before adding it, then gently break up the clusters with a fork - this gives you those chunky bakery-style clusters rather than a layer on top
Streusel Recipe Variations
One of the best things about this recipe is how easily it can be personalized. Before you start, decide if you want to have the cinnamon in your base - it pairs nicely with all of the dried fruit, and nuts but you may want to leave it out for the citrus zest. Fold in any add-ins after the butter is worked into the dry ingredients. Add any spices with the dry ingredients.
| Add-In | Amount | Pairs With |
|---|---|---|
| pumpkin pie spice | 1 tsp | pumpkin muffins and apple bread |
| mini chocolate chips | ¼ cup | Hawaiian banana bread and blueberry muffins |
| toasted pecans | ¼ cup | pumpkin bread and coffee cake |
| sliced almonds | ¼ cup | lemon loaf or coffee cake |
| lemon or orange zest | 1 TBSP | lemon muffins and orange scones |
| dried cranberries | ¼ cup | pumpkin loaf or muffins |
| crystallized ginger | ¼ cup | pumpkin muffins or ginger scones |
Make-Ahead and Storage
- Make it the night before - mix the streusel, cover with plastic wrap and store in the refrigerator overnight. In the morning, use a fork to gently break apart the clusters and add to your recipe.
- Refrigerator - store in an airtight container for up to one week.
- Freezer - store in a freezer bag or airtight container for up to 3 months. No need to thaw - just sprinkle the frozen streusel right over your muffin or cake batter.
Streusel Topping FAQs
This is almost always a butter temperature issue. Softened butter is the sweet spot for this streusel recipe - it works into the flour and sugar evenly and creates clumps and clusters. Melted butter dissolves the sugar and turns the mixture into paste. Cold butter is hard to work into the dry ingredients and leaves uneven, unblended chunks. If your streusel has been sitting in the refrigerator and has become solid, just break it up a bit with a fork before adding it to your recipe - it will crumble right back up.
A streusel contains more flour than a crumb topping, which makes it a bit more structured and cake-like than a crumble which is more sugary and sweet. A streusel may also have nuts or dried fruit mixed in.
Yes! If salted butter is all you have, you can absolutely use it in this recipe. Just leave out the pinch of salt called for in the recipe. The flavor will still be spot on!
Yes - simply swap the all purpose flour for your favorite 1:1 gluten free flour blend and the method stays exactly the same. I do recommend using a blend that contains xanthan gum for the best texture and clusters. This would be a delicious topping for our Gluten Free Chocolate Chip Muffins.
Streusel topping goes on before baking - sprinkle it over muffins, coffee cakes, or quick breads just before they go into the oven so it crisps up and turns golden brown. You can also tuck a layer of streusel into the middle of the batter - it creates a sweet, cinnamon filled ribbon running through every slice or muffin.
More Recipes with Streusel Topping
Love this recipe? We'd love to hear about it! Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating at the top of the recipe card! We read, respond to and appreciate all of your comments so don't forget to leave a comment below. We love hearing feedback from our readers!
We love connecting with all of you on social media. Head over and follow along @instagram @facebook or @pinterest
📖 Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Maple and Thyme.
Streusel Topping Recipe (Crumb Topping for Muffins)
Equipment
- medium mixing bowl
- measuring cups
- measuring spoons
- fork
Ingredients
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ¼ cup unsalted butter at room temperature
Instructions
- In a medium mixing bowl, combine the flour, sugar, brown sugar, cinnamon and salt.¼ cup granulated sugar, ¼ cup light brown sugar, ½ cup all-purpose flour, ½ teaspoon cinnamon, ⅛ teaspoon salt
- Add the softened butter and use a fork to incorporate the butter into the dry ingredients. Mix until coarse, uneven crumbs with some larger clusters form. No dry flour should be visible.¼ cup unsalted butter
- Move the streusel to the refrigerator to chill while you mix up your cake or muffin batter.
- Sprinkle the crumb topping over your coffee cake or muffin batter. Gently press the streusel in to the batter.
- Bake the recipe according to the recipe instructions.
Tried This Recipe? Leave a Comment for Us!