This is the best streusel topping! Making streusel for muffins, quick breads and pies is simple and adds a delicious layer of crunchy sweetness. All you need for this recipe is butter, brown sugar, flour and a few spices.
You may not think of it too often, but adding a layer of streusel to your recipes can make them totally different!
I recently had this revelation when working on my recipe for blueberry bread. The first couple of times I made the recipe, I just made the bread itself. Don't get me wrong, it was insanely delicious alone, but I felt like it was missing something.
When it dawned upon me that adding a crunchy, cinnamon-sugar layer of streusel might be something neat to explore, I quickly got to work testing it out.
BAM.
It turned out that streusel was JUST the thing to take my blueberry bread from whoa to whoahwhoahoaaaa.
What is streusel topping made of?
Streusel topping is made of butter, sugar and flour. Adding cinnamon, a touch of nutmeg and salt will take your streusel above and beyond.
Additionally, using brown sugar in place of white granulated sugar will make it better too.
This simple streusel topping is the best because of the brown sugar. Brown sugar adds lots of flavor and keeps the streusel more tender than using only white granulated sugar would.
I added a hefty amount of cinnamon, because you can't have streusel without cinnamon. I love to use ceylon cinnamon, which is the only type of cinnamon I keep in my pantry.
Ceylon cinnamon has a bright and mild flavor, almost a bit floral. I really like the flavor profile of ceylon cinnamon vs. cassia or Saigon types.
How to Make Streusel Topping
Making streusel topping is SO easy and fast to make. You can literally whip it up in no time to add to your favorite baked treats.
Essentially, all you need to do is soften some butter, add the brown sugar, spices and then flour. Mix and top whatever your baking!
Baked goods that need streusel
If you're not sure what to add your streusel topping to, here are some ideas! This recipe is great for all kinds of desserts.
Quick breads
Muffins
Pie
Coffee cake
Fruit crisps
Tip: when you're adding streusel to breads, muffins or cakes...anything that needs to rise, be cautious about how much you add.
Too much streusel can weigh down your batter, making it hard to bake properly.
Be sure to add a nice, even layer (a few big crumbles are OK!)
This is the best streusel topping! Making streusel for muffins, quick breads and pies is simple and adds a delicious layer of crunchy sweetness. All you need for this recipe is butter, brown sugar, flour and a few spices.
This recipe will top once 9" cake, a loaf pan. Double for more topping as needed.
TIP: When you're adding streusel to breads, muffins or cakes...anything that needs to rise, be cautious about how much you add.Too much streusel can weigh down your batter, making it hard to bake properly.
Be sure to add a nice, even layer (a few big crumbles are OK!)
Traditionally, the two have different ratios of the same ingredients, with streusel containing more flour, and crumb topping more sugar, so they offer a different texture and flavor on top of baked goods. Streusel may also include nuts, but crumb topping does not.
Why is my streusel not crumbly? Often this happens if the crumb topping is over-mixed or if the butter was much too hot. Over-mixing will leave you with a pasty, batter-like mixture rather than the crumbly topping you are aiming for.
It's made up of a mixture of flour, brown sugar and butter, which forms a dough similar to a streusel. The difference here is that the craquelin dough is rolled out, chilled and then cut into small circles to place on top of the piped choux pastry.
When making streusel, is it better to use cold butter or melted cooled butter? For streusel topping, you would want to use cold butter. Melted butter would allow the flour in the mixture to form gluten strands - which are great for bread, but for toppings not so much.
As my Epi colleague Anna Stockwell writes in her method for easy No-Recipe-Required Granola, egg whites have the power to help ingredients clump together. And since they're light, I knew they wouldn't weigh down that streusel. The result was a crisp topping that sliced beautifully and stayed intact.
Two butter knives – Two knives held together at an angle may be substituted for a pastry blender when cutting in butter. Use the knives to cut the butter into the dry ingredients until the pieces of flour-coated butter become smaller and have the texture of coarse crumbs.
Sprinkle the streusel over your coffee cakes or muffins before baking. Or sprinkle onto a baking sheet and bake by itself for 10-12 minutes to add a crunchy topping. You'll know the streusel is done when it is golden brown and crispy looking.
This favorite breakfast-time yogurt topping makes an excellent streusel substitute, after all, its flavors and ingredients are rather similar. Packaged granola should provide the sweetness and crunch factor of a homemade streusel.
The term streusel comes from the German word streuen, which means to scatter or sprinkle. Streusel is a very common addition to German and Austrian desserts like kuchen and crumb cake. And before you ask—streusel and strudel are totally different. Streusel is a topping while strudel is a type of German pastry.
Apple crisp is a dessert made with a streusel topping. In the US, it is also called apple crumble, a word which refers to a different dessert in the UK, Canada, Australia, and New Zealand. Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg.
For all the fanciness of the traditional name Croquembouche, this is really just a beautiful cream puff tree! Give our easy version a try. You'll feel like a pastry chef when you display this holiday dessert made from store-bought cream puffs!
The term streusel comes from the German word streuen, which means to scatter or sprinkle. Streusel is a very common addition to German and Austrian desserts like kuchen and crumb cake.
Sometimes simplicity is best and a basic crumble topping of sugar, flour and butter is all you need for the perfect pudding. In Raymond Blanc's popular apple & blackberry crumble, the topping is pre-baked so it retains a light, crumbly texture and doesn't stick together.
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Introduction: My name is Virgilio Hermann JD, I am a fine, gifted, beautiful, encouraging, kind, talented, zealous person who loves writing and wants to share my knowledge and understanding with you.
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