Description
My easy streusel topping recipe (also called crumb topping) is perfect for cakes, quick breads and muffins as a way to add the most amazing crunchy texture. You can make it ahead and store in the freezer until ready to use. This is a base streusel recipe, with options to add spices, oats, and chopped nuts to customise it however you like!
Ingredients
Base Streusel
- 80g all-purpose flour
- 45g brown sugar
- 20g raw / turbinado sugar (or use more brown sugar)
- 1/2 tsp cinnamon or spice of your choice
- Pinch of salt
- 60g butter (I used salted), cold from the fridge, cut into cubes
Optional extras
- 35g finely chopped nuts of your choice
- 35g Old Fashioned Oats
Instructions
- Place the flour, brown sugar, raw sugar, cinnamon or spice of your choice, and salt in a medium bowl and mix together until combined.
- Add the chopped butter, and using your fingertips, rub the butter into the flour mixture until it becomes crumbly. It will feel like it is not enough butter but just keep going - once all the butter is rubbed in, it will form a clumpy mixture.
- Add in chopped nuts and / or oats if using and mix to combine.
- Use immediately or store in a covered container in the fridge until ready to use - up to 4 days. If you chill it before using you may need to gently break up the streusel with your hands before adding to the recipe.
Notes
Some flavour combinations:
Banana nut muffins - Use cinnamon as the spice and add in 35g chopped walnuts and 35g old fashioned oats.
Plum Cake with Streusel topping: Use cardamom as the spice, and add in 35g chopped walnuts and 35g old fashioned oats.
Butter Cake: Make as written - do not add the oats and nuts unless you would like to.
Spice Cake: As above - make as written, I usually do not add the oats or nuts.
Banana Bread / Banana Zucchini Bread: Make as written with cinnamon, I don't usually add the nuts and oats.