Easy Streusel Crumb Topping (No Nuts or Oats)
This streusel topping is my not-so-secret weapon for making any cake or muffin look like it came straight from a bakery. It’s crunchy, buttery, and adds the perfect sweet crumble on top of your bakes. Just a few pantry staples, one bowl, and a couple of minutes, and you’ve got magic. You can sprinkle it on before baking or even bake it on its own and then top over muffins, or snack on it like the bougiest granola ever.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4-1/2 tsp cinnamon, depending on preference
- 1/4 tsp kosher salt
- 6 tbsp cold butter, diced small
Instructions
- Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.
- In a small bowl combine the 1 cup flour, 1/2 brown sugar, 1/4 cup granulated sugar, 1/4 -1/2 tsp cinnamon, and 1/4 tsp salt.
- Pinch the butter into the mixture with your fingers gently until small clumps are formed no larger than the size of a pea. The texture should be like coarse wet sand with clumps in it.
- Put it in the freezer for 20 minutes to chill.
- Spread chilled streusel over any baked good and follow recipe directions for baking.
- To bake ahead- spread the streusel onto a prepared baking sheet and bake for 10-12 minutes. If there were larger chunks of butter and they melted, that's ok, you'll break it up anyways!
- Once streusel has cooled, break up larger clumps and sprinkle over desserts.
Notes
Either sprinkle this all over your coffee cakes or muffins before baking or bake this by itself.
If baking by itself, be sure to watch the oven to ensure it doesn't burn. Oven times may vary. Mine was done after 12 minutes.
Store into an airtight container for up to a week.
Serving: 1tbsp, Calories: 70kcal, Carbohydrates: 11g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 51mg, Potassium: 12mg, Fiber: 1g, Sugar: 7g, Vitamin A: 87IU, Vitamin C: -38mg, Calcium: 5mg, Iron: 1mg
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