Keep a batch of make-ahead streusel topping in your fridge or freezer for easy weekend baking in a pinch. Add this to a batch of muffins, a coffee cake, or even your favorite quick bread for a delicious buttery crunch topping.
PREP TIME 5 minutesminutes
TOTAL TIME 5 minutesminutes
YIELD 1Topping for 12 muffins
Ingredients
1/3cupall-purpose flour
1/4cupfirmly packed brown sugar
3tbspcold salted buttercut into cubes
OPTIONAL: pinch of cinnamon or pie spiceup to 1/2 tsp
Instructions
How to Make Streusel By Hand
Add the flour and sugar to a small mixing bowl and stir them together with a fork. If using the optional baking spice, add it to the bowl now and stir it in.
Cut the cold butter into cubes and add them to the flour.
Use a fork to press the butter against the side of the bowl and cut it into the flour. Then finish the streusel by pinching it together with your fingers quickly until it sticks together and resembles small peas.
How to Make Streusel in a Food Processor
In the bowl of a food processor fitted with the blade attachment, pulse together the flour and sugar along with the baking spice if using.
Cut the butter into cubes and add it to the bowl of the food processor. Pulse the machine until the butter is smaller than the size of peas. Transfer the crumbs to a small bowl and pinch together with your fingers.
Store the Streusel
Store prepared streusel in an air-tight container in the fridge for up to 2 weeks or in the freezer for up to 6 months. Thaw in the fridge overnight and let rest on the counter until the streusel can be pinched again, about 30 minutes.
Bake with the Streusel
To use the streusel for muffins or other baked treats, simply pinch the streusel into pebbles over one dozen regular size muffins, a quick bread, or coffee cake before baking.