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      Swirled Cinnamon Muffins

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      These sweet cinnamon muffins are everything I love about a classic cinnamon roll, baked into an easy muffin recipe! They’re complete with an ooey-gooey brown sugar filling, buttery oat streusel, and creamy glaze drizzled over top.

      Looking for more sweet breakfast muffins? If you love the cinnamon sugar flavors in this recipe, check out my Snickerdoodle muffins and these actual cinnamon roll muffins, next!

      Table of Contents

      Things to Love About These Cinnamon Muffins

      Ah, cinnamon muffins, how I love you. Let us count the ways. This recipe makes big, fluffy breakfast muffins bursting with wholesome oats, chocolate chips, and all the flavors of a freshly baked cinnamon roll. They’re soft and buttery, complete with a gooey cinnamon sugar layer inside. Here’s why they’re a morning treat to have on repeat:

      Cinnamon roll-inspired. Whenever I don’t feel up to the task of making classic yeasted cinnamon rolls, these cinnamon muffins are a delicious (and very close) second. They even have that gooey filling I crave in the real thing!

      Easy to make. These muffins have a buttery oat topping, cinnamon sugar filling, and the muffin itself (plus a glaze, because I couldn’t resist). The recipe is very beginner-friendly, though, and each step takes just a few minutes. 

      Baked in 20 minutes. With a quick, 20-minute baking time, these muffins are perfect for a weekend morning. You’ll need to budget another 15-20 minutes of prep time, but you can have soft, fluffy cinnamon muffins ready for the breakfast table in under an hour.

      Muffin ingredients.

      Filling ingredients.

      Ingredients You’ll Need

      Many of the ingredients for the filling, topping, and muffin batter overlap, and almost all of them are pantry staples. Here are some notes to get things started. Scroll down to the printable recipe card for the full ingredients list, amounts, and recipe details.

      For the Muffins

      Butter – Salted or unsalted, melted in the microwave. 

      Milk – This can be whole milk, 2%, or any dairy or non-dairy milk you have on hand.

      Eggs – You can bring these to room temperature.

      Flour – All-purpose flour works perfectly here.

      Oats – I recommend using old-fashioned (rolled) oats. Avoid instant oats as they tend to be mushy.

      Cornstarch – The secret to extra soft, fluffy, and tender muffins.

      Baking Powder and Salt – Be sure to check the dates on your baking powder to ensure it’s not expired.

      Spices – Since there’s plenty of cinnamon in the filling, I flavor the muffins with ground nutmeg. You can also use cinnamon here.

      Chocolate Chips – I use white chocolate chips, but any kind goes. You can use milk, dark, or semisweet chocolate chips, or leave them out altogether if you prefer.

      Streusel – I make a variation of a streusel topping with oats, brown sugar, flour, softened butter, and cinnamon.

      Glaze – I finish these cinnamon muffins with a simple (optional) glaze made from powdered sugar, softened butter, and milk. 

      For the Filling

      Butter – Also melted.

      Brown Sugar – This can be light brown sugar or dark brown sugar, it’s up to you. Granulated sugar will also work in a pinch.

      Cinnamon – Ground cinnamon, or you can use a blend of warm spices like cinnamon, nutmeg, or pumpkin pie spice.

      How to Make Cinnamon Muffins

      A few steps are involved in making these cinnamon sugar-filled cinnamon muffins, but don’t worry. All of them are super easy! Follow below and scroll down to the recipe card for the printable instructions.

      Make the streusel.

      Mix the filling.

      Make the topping. I always start by cutting the softened butter into the ingredients for the streusel topping. Once that’s crumbly, I make the filling.

      Prepare the filling. In a separate bowl, mix the ingredients for the cinnamon sugar filling. The consistency should be similar to a wet frosting. Set this aside with the streusel for now.

      Mix the wet ingredients and add the dry ingredients.

      Stir to combine.

      Mix the muffin batter. Next, get out a large bowl and whisk together melted butter, milk, and eggs. Combine the dry ingredients separately, including the chocolate chips. Stir the dry ingredients into the wet batter until it’s just combined.

      Fill each muffin liner halfway full.

      Add the cinnamon sugar filling.

      Fill the muffin pan. Divide half the muffin batter evenly between the lined wells of a muffin pan, so each liner is halfway full. Top each muffin with 2 teaspoons of cinnamon filling.

      Add another layer of batter.

      Top with streusel and bake!

      Add the topping. Finally, top each muffin with a final layer of batter. Sprinkle the tops of the muffins with the streusel.

      Bake. These cinnamon muffins go into the oven at 400ºF for 20-25 minutes, until they’re baked through in the center. Cool the muffins outside of the pan before adding the glaze.

      Add the glaze. If you’re finishing off these muffins with a glaze (I mean, why not?), whisk together softened butter with milk and powdered sugar until smooth and lump-free. Drizzle the glaze over the cooled muffins, and enjoy! 

      Recipe Tips

      Preheat the oven. Make sure that your oven is fully preheated to 400ºF before you bake your cinnamon muffins (or any muffins, for that matter). Muffins need high heat to get those tall, beautiful domes just like you see in the bakeries!

      Don’t overmix the muffin batter. As is the case with most baked goods, overmixing the batter for these cinnamon muffins will yield dense, tough, chewy muffins instead of light, fluffy ones. Fold the ingredients together gently and be careful not to overwork the batter once you’ve combined the wet and dry ingredients.

      Adapt the consistency of the glaze. If you’re glazing your cinnamon muffins, you can add more milk to thin out the glaze, or more powdered sugar to help thicken it.

      More add-ins. These muffins are pretty fully loaded as-is, but if you want to, you can substitute the white chocolate chips with different add-ins like blueberries, cranberries, or chopped nuts, like pecans.

      How to Store Homemade Muffins

      At room temperature. These cinnamon muffins are at their freshest when stored at room temperature for up to 3 days. You can keep them in the fridge, but I suggest taking them out ahead to enjoy them at room temperature.

      Freeze. I recommend freezing these cinnamon muffins unglazed. Let the muffins cool completely and store them in a freezer bag or container. Freeze for up to 3 months, and thaw at room temperature for serving.

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      Cinnamon Muffins

      5 Stars 4 Stars 3 Stars 2 Stars 1 Star
      5 from 2 reviews

      Author: Shelly

      Prep Time: 20 minutes

      Cook Time: 20 minutes

      Total Time: 40 minutes

      Yield: 12 muffins 1x

      Category: Breakfast

      Method: Oven

      Cuisine: American

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      Description

      These soft and fluffy cinnamon muffins are the perfect breakfast treat, with an ooey-gooey brown sugar filling, buttery oat streusel, and creamy glaze!

      Ingredients

      Scale
      1x2x3x

      Streusel Topping:

      1/2 cup light brown sugar, packed
      1/3 cup old-fashioned oats
      1/2 cup all-purpose flour
      3 tablespoons butter, room temperature 
      1/4 teaspoon ground cinnamon

      Filling:

      3 tablespoon melted butter
      1/2 cup light brown sugar
      3 teaspoon ground cinnamon

      Muffin:

      1/2 cup butter, melted
      3/4 cup milk
      2 large eggs
      1 3/4 cups all-purpose flour
      1/2 cup old-fashioned oats
      2 tablespoons cornstarch
      3/4 cup granulated sugar
      1 tablespoon baking powder
      1 teaspoon kosher salt
      1/4 teaspoon ground nutmeg
      optional: 1/2 cup white chocolate chips

      Glaze Icing:

      1 cup powdered sugar
      1 tablespoon butter, room temperature
      2 tablespoon milk LEGGI TUTTO

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      Edd Kimber’s Cinnamon Streusel Muffins with Dulce de Leche

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      Cinnamon Streusel Muffins with Dulce de Leche For cinnamon streusel: Add the flour, sugar, and cinnamon to a small bowl, and whisk to combine. Add the butter to a small saucepan, and heat over low until melted. Pour the butter into the flour mixture, and stir with a small spatula until a crumbly dough is […] LEGGI TUTTO

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      The Best Breads to Bake This Fall

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      As the leaves change and the air grows crisp, there’s nothing quite like the comforting aroma of freshly baked bread. From classic loaves to seasonal specialties, autumn is the perfect time to indulge in your favorite baked goods. Make the most of this delicious season with these bread recipes. Get ready to savor the flavors of fall with every bite. LEGGI TUTTO

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      Breakfast Bread Bliss: 12 Handheld Breads Perfect for Back-to-School

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      With summer winding down and kids going back to school, mornings are sure to get busier and it can be tough to find time to sit down for a proper breakfast. These delicious handheld breads are the perfect solution! Whether you’re reaching for a classic cinnamon roll or cutting a slice from our savory Breakfast Braid, let’s make mornings a little brighter with these amazing recipes.

      The stickier, the better with this timeless treat. One of our favorite comfort foods, the recipe originated in Sweden, where they actually observe a Cinnamon Roll Day (Kanelbullens dag) on October 4, but we recommend celebrating these rolls every chance you get.

      Rich, buttery, and flaky, Brian’s go-to Buttermilk Biscuits are an ode to the perfect Southern biscuit. 

      Some recipes are humble yet so reassuring that they need not change. They are kept in your pocket, ready for the moment you crave comfort and simplicity. Aunt Cheryl’s Home EC Muffins is one of those recipes.

      Introducing our new and improved way to croissant! Made with the same ingredients as the traditional but with a less-fussy, beginner-friendly method, these Genius (Quick) Croissants are the gateway baked good to the world of lamination.

      The Club in Birmingham, Alabama, has a famed orange roll that has inspired many a baker to try making their own at home. Our version brings all the original zesty enjoyment with a tropical coconut twist added in for fun.

      Looking for ways to use up your sourdough discard? This easy biscuit recipe is great for quick breakfasts for any size group. The biscuits are light, flaky, and best enjoyed with a drizzle of syrup or a bit of jam.  Once you try making them with discard, you might never go back!

      Bake these fluffy Apple Muffins for a quick breakfast on the go or a midday snack. The pumpkin spice streusel topping will keep you coming back for more. 

      As they say, presentation is everything, and this Breakfast Braid delivers brunch-time wow. We wrapped some of our favorite breakfast foods like eggs (sunny side up!), ham, and cheese in a to-die-for homemade pizza dough.

      Featuring a lightly crisp exterior and an airy, chewy interior, this English Muffin Loaf is everything you love about English muffins. Top toasted slices with butter and jam for breakfast, or layer on ingredients for your best-ever sandwich.

      Hazelnut and almond flours give this gluten-free banana bread a complex, earthy flavor. We love the addition of chopped hazelnuts, in lieu of pecans or walnuts, for a twist on the original. LEGGI TUTTO

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      Banana Bliss: 10 Recipes for National Banana Day

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      April 17 is National Banana Day, so that means it’s time to break out our favorite ways to bake with bananas. From classics like Banana Cake to new creations like Black Cocoa Banana Bread, we’re sharing ten recipes that your friends and family will go bananas over!

      This Sheet Pan Banana Split is a make-ahead dessert that is the ultimate party trick. With all the components of a banana split—jammy strawberry preserves, fresh bananas, rich ganache, and a buttery Waffle Cone Crust—packed into ready-made servings, you’ll be the magician of the kitchen with one swing of the freezer door.

      Oats in cake? Prepare to have your mind blown. Quick-cooking oats bring a revolutionary delicate crumb to this banana-and blueberry-packed layer cake. For a bright, tangy finish, we blanketed our cake with a smooth Buttermilk Frosting.

      A bite of these Mini Tropical Banana Bread loaves takes you on an island flavor getaway. Sweet pineapple, chewy coconut, and a tangy burst of Citrus Glaze combine for a sunny take on classic banana bread. 

      If there were ever a match made in heaven, it would be banana and peanut butter. Defatted peanut butter powder plays a transformative role in these tender Banana-Peanut Butter Biscuits, providing structure and all the nutty flavor you love without adding any additional oil to weigh down the biscuits.

      Ready for a bolder, more sophisticated take on the simple loaf? Time to bring out the Bundt pan. We roast the bananas and use tangy buttermilk to create an extra-smooth batter and tender crumb that translate beautifully to cake form. Buttery spiced rum paired with the gooey Roasted Bananas equals pure indulgence.

      Elegant but packing the homey, nostalgic flavor of peanut butter and banana, this braided bread is the perfect way to enjoy something classic in a gorgeous new package.

      The iconic flavors of banana and chocolate meet in our whimsical naked cake. Mashed banana adds a soft tenderness to the crumb of our buttermilk cake base while piped dollops of Chocolate Buttercream impart a boost of cocoa richness.

      Unlike regular cocoa, black cocoa is void of any acidity, so it’s able to deliver a deep cocoa punch without overpowering the banana flavor. This indulgent black cocoa banana bread is brimming with chocolate chips and smooth chunks of mashed banana.  LEGGI TUTTO

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      Seven Must-Make Muffin Recipes

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      Whether you’re craving a sweet start to your morning or a scrumptious snack during the day, these seven muffin recipes are not just your average baked goods. From tantalizing twists on classic favorites to innovative flavor combinations, these muffins will become staples in your baking repertoire.

      These domed Lemon Curd Muffins are warmly spiced with the bold flavors of cardamom and ginger and then filled with Lemon Curd for a sweet and tangy surprise.

      Packed with hearty whole grains, shredded carrots and apples, dried cranberries, and pecans, with a hint of warm spice, these muffins are the perfect way to start your day.

      Doubling down on crunchy texture with cornmeal and the almond-flecked streusel, these fruity quick breads are the best way to enjoy peaches for breakfast.

      Studded with Bosc and Anjou pears, these tender muffins feature the luxurious pairing of crisp Champagne and rich vanilla.

      Why go for tried-and-true zucchini bread when you could have these indulgent muffins? Owing their soft texture to juicy zucchini, these muffins get a dose of decadence from white chocolate chips embedded in the cocoa-rich batter. LEGGI TUTTO

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      The Best Banana Muffins

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      The Easiest and Best Banana Muffins Recipe EVER! These are simple to whip up and perfect for a weekend breakfast. Perfectly moist, these are loaded with banana and topped with crumb topping, I can’t get enough of this easy muffin recipe!

      Table of Contents

      My Favorite Banana Muffin Recipe
      I feel like I definitely don’t give muffins enough play around here, and I don’t know why! I mean, who doesn’t love a muffin? I do have a few pretty choice muffin recipes here, ranging from Gooey Cinnamon Muffins all the way to the savory side with Pizza Muffins. BUT I have never posted a classic Banana Muffin recipe! Today we remedy that situation.
      These are super easy to make, loaded with bananas and sprinkled with buttery crumb topping! I love these so much because they always turn out perfectly. They’re perfect to make over the weekend, and then you can grab them for a quick breakfast throughout the week!
      Why Are These The Best? 

      Ease of prep. This Banana Muffin recipe is so easy! No mixer is needed, just a few very ripe bananas! 
      I adapted a tried and true reader favorite recipe. If you’ve ever made my Chocolate Chip Banana Bread recipe you KNOW it’s the best recipe out there. For this muffin recipe I adapted that recipe slightly to work perfectly baked in muffin tins. 
      Totally adaptable! This recipe is open to all possibilities. Don’tl ove a crumb topping? Leave it off. Hate nuts? Don’t use them. Want to add chocolate chips? Go ahead! This is the perfect base recipe to get creative with!

      What You Will Need/Ingredients
      The ingredients are simple as long as you have some over-ripe bananas on your counter. Hop down to the recipe card at the bottom of this post for all the measurements and recipe instructions. Plus, you can print it out to make later!

      Ripe Bananas. You want the bananas to be medium in size, and be very ripe. This means they will be streaked with brown/black. If they’re leaking liquid toss them, but anything up until that point is great! If your banana is all yellow wait a few days to use them for this recipe.
      Melted butter. I like to use salted butter in my banana muffin recipe. You melt it which makes it very easy to mix into the batter and there’s no mixer needed. If you don’t have butter you can use vegetable oil or canola oil in its place. I prefer butter however, because it adds flavor. 
      Sugars: You will use granulated sugar for the muffins and the crumb topping, and light brown sugar just for the crumb topping. 
      Eggs. I use large eggs almost exclusively in my baking recipes unless otherwise stated.
      Vanilla Extract. The vanilla extract in this recipe enhances the banana flavor! 
      Sour cream. Adding sour cream into the muffin batter gives these muffins a tender crumb, while also imparting moisture and fat. You could also use buttermilk, or full fat Greek Yogurt. 
      Dry Ingredients: Baking soda, Kosher salt, and all purpose flour. 
      Chopped Walnuts. I love adding chopped nuts into these muffins, but if you don’t love nuts, simply omit them!

      How To Make Banana Muffins
      Mash the ripe bananas in a medium bowl with a fork. It’s ok if they are a little lumpy. Set those aside for later.
      Stir together the melted butter and granulated sugar then whisk in the eggs and vanilla until it’s smooth. Then stir in the sour cream, mashed bananas, baking soda, and salt. Finally stir in the flour until it’s just incorporated.
      If you are using nuts or chocolate chips you should add them in now

      Line a muffin tin with cupcake/muffin liners. You also can simply grease or coat the muffin pan with nonstick spray. Scoop out 1/4 cup of the muffin batter into each liner. I like to use a measuring cup for this, it makes it super easy. 

      Then of course you have the glorious streusel topping. It’s super easy to make, and I’ve even written an entire post and designated recipe for streusel topping that works on this recipe as well as anytime you want to add crumb topping. Top each muffin evenly with the buttery crumb. The bake time on these is 25-ish minutes, until they are set and a toothpick comes out clean. 

      Let them cool in the pan for about 10 minutes and then serve them warm or transfer to a wire rack to cool completely!
      Do You Have To Add Nuts To These Muffins?
      I know adding nuts to baked goods is a personal preference, so I included the option for walnuts in the recipe card below, but you can certainly omit the nuts from this recipe as well! You can even add chocolate chips into the muffins if you like chocolate!
      What Else Could You Add To These Muffins?
      Banana Pairs well with so many things in baked goods! Here is a list of some fun add-in ideas!

      Chocolate Chips. I mean obviously turning these into Banana Chocolate Chip Muffins is a good idea!
      Mini Peanut Butter Cups
      White Chocolate Chips
      Blueberries
      Cranberries
      Pumpkin Spice
      Coconut
      Cinnamon

      Can You Freeze Banana Muffins?
      YES! These Banana Muffins freeze perfectly! After they’ve cooled completely, you can just place them in a zip-top bag or any airtight container in the freezer them for up to a few months for best freshness! Simply thaw them at room temperature and enjoy! You could reheat them if you would like with just a few seconds in the microwave.

      Can You Make These Muffins Mini?
      Whether it be a weekend breakfast, or on a weekday before work and school, this muffin recipe is a great way to start your morning! You can even make this recipe into mini muffins! Simply use a mini muffin tin, line with paper liners and bake for 7 – 10 minutes, or until they are done!
      Want More Muffin Recipes? Try these!

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      The Best Banana Muffins

      Author: Shelly

      Prep Time: 10 minutes

      Cook Time: 25 minutes

      Total Time: 35 minutes

      Yield: 12 muffins 1x

      Category: Muffins

      Method: Baking

      Cuisine: Breakfast

      Description

      These Banana Muffins are easy and delicious!

      Ingredients

      Scale
      1x2x3x

      3 medium bananas, very ripe
      1/2 cup salted butter, melted
      1 cup granulated sugar
      2 large eggs
      2 teaspoons vanilla extract
      1/2 cup sour cream
      1 teaspoon baking soda
      1 teaspoon kosher salt
      1 1/2 cups all purpose flour
      optional – 1/2 cup chopped walnuts

      Crumb Topping

      1/3 cup granulated sugar
      1/3 cup light brown sugar 
      1/4 teaspoon salt
      1/2 cup butter, melted
      1 1/2 cups all-purpose flour

      Instructions

      Preheat oven to 350°F.  Place cupcake liners in a muffin tin. Set aside.
      In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
      In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
      Fold in the walnuts, if desired.
      Portion out 1/4 cup batter into each muffin tin and prepare crumb topping.
      In a medium bowl combine all the crumb topping ingredients: granulated sugar, brown sugar, salt, butter, and flour. The mixture should form large crumbs. Top each muffin with an equal portion of the crumb topping.
      Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
      Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.

      Notes

      Store airtight for up to 3 days.
      Optional: You can add in 1/2 cup chocolate chips if desired!

      Nutrition

      Serving Size: 1 muffin
      Calories: 489
      Sugar: 29.9 g
      Sodium: 370.1 mg
      Fat: 27 g
      Carbohydrates: 57.6 g
      Protein: 5.4 g
      Cholesterol: 75 mg

      Keywords: banana bread, recipe, banana muffins, cookies and cups, banana

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    • in Recipes

      Streusel Topping

      ha scritto per te

      Streusel Topping aka Crumb Topping is so easy to make and can be used on many different baked goods from muffins and breads to cakes and pies or baked up on its own and used as a buttery crumble topping!

      Table of Contents

      Easy Streusel Topping Recipe
      I’m going to let you in on a little secret: Crumb Topping is one of my all-time favorite sweets in the world. I’m talking just bake up a tray of ONLY crumb topping and eat it on yogurt, or by the handful…no judgement! Of course that’s not what I normally do…I usually make streusel topping along with pies, muffins, and quick bread. 
      Plus, my classic streusel topping recipe is super versatile. You can add it to WAY more things than coffee cake. Basically it can be added anytime you want a buttery, crumb on top! 
      What Is Streusel Topping?
      Streusel topping, also known as crumb topping or crumble topping, is a mixture of flour, sugar, and butter. The ratios are higher on the flour vs the butter to produce a dry, crumbly texture, but still moist enough to hold together when squeezed into large “crumbs”. Streusel adds a layer of buttery flavor and crunchy texture to baked goods. 
      You can add spices like cinnamon, cardamom, nutmeg or pumpkin pie spice to add to the flavor, or keep it simple and let the brown sugar and butter do the heavy lifting in terms of flavor. Add it to your favorite blueberry muffin recipe or bake it up until it’s crunchy and sprinkle it on top of ice cream!

      What Is the Difference Between Streusel and Crumble Topping?
      Streusel topping and crumble (or crumb) topping are basically the same thing with two different names. Whenever you see a streusel topped recipe, it’s going to be the same as a buttery crumb topping. Although don’t mix this up with a “crisp” topping which typically includes oats like in my Apple Crisp recipe! 
      Also I want to mention to not confuse Streusel with Strudel! Two totally different recipes!

      Ingredients:
      What is a streusel topping made of? The simple ingredients are most likely in your kitchen right now. Make sure to hop down to the bottom of this article to the recipe card which includes the full ingredient measurements and instructions. 

      Melted Butter. I prefer using salted butter in this streusel recipe, but you can certainly use unsalted butter as well. I would increase the amount of additional added salt to 1/2 teaspoon.
      Sugar. I use a combination of granulated sugar and light brown sugar, You could also use dark brown sugar as well or all granulated. 
      Flour. Simple all purpose flour works great in this recipe. If you would like a gluten free option you can use a gluten-free “cup for cup” flour. 
      Salt. Along with the salted butter I like to use a pinch of kosher salt as well. Since there is no real added flavor, the extra pinch of salt in the butter helps balance out the sweetness from the sugar.

      Recipe Variations:
      Here are a few ideas on ingredient additions to change up the classic streusel:

      1 teaspoon ground cinnamon would make a delicious cinnamon streusel 
      1/4 cup chopped pecans (or any other type of nuts like walnuts)
      1 teaspoon pumpkin pie spice
      1/2 teaspoon vanilla extract
      1 teaspoon dry vanilla beans

      How To Make Streusel Topping

      The ease in making this recipe is part of the beauty of it! All you do is mix the dry ingredients and melted butter together in a bowl until combined, so basically no prep time. The mixture will be drier than pie dough, but will still hold together in large crumbs when squeezed. Since I use melted butter you can simply stir it up with a large spoon and then squeeze into crumbs with your hands!

      Add it on top of whatever baked good or desserts you’re making OR bake it by spreading it on a lined baking sheet for 15 minutes until the crumbs are golden brown. Once they’re cooled they will get fully crisp!
      Is Melted or Cold Butter Better For Streusel?
      So many streusel recipes require the use of cold butter. You use a party cutter or fork to “cut” or work the butter into the flour, making sure all the flour and sugar gets coated completely. This allow the topping not to melt when baked. BUT after tons of experimenting, I never saw a difference in the finished product when using cold butter vs melted butter EXCEPT how much easier it was to make using melted butter. 
      Once I got the measurements correct I only use melted butter in my crumb topping now. No pastry cutter or elbow grease necessary, just a bowl and a spoon!
      Can You Make Streusel Topping In Advance?
      Absolutely. If you are planning on baking with streusel topping go ahead and prep it, storing it in an airtight container in the refrigerator. If you notice that it dries out too much just melt a tablespoon of butter and drizzle that on top and work it in. You’ll be good to go!

      Can You Bake Streusel Topping On Its Own?
      Absolutely! I have included in the recipe card below the instructions on how to bake streusel topping alone. You can use this on top of a frosted cake, or even add it onto any recipe that uses streusel topping…the pre-baked streusel will make the topping extra  crispy!

      How To Use Crumb Topping?
      Here is a list of recipes that you can use this streusel/crumb topping on. Note that if the recipe doesn’t already call for a crumb topping you might need to increase the bake time by a few minutes!
      Muffin Recipes:

      Pie Recipes:

      Quick Bread Recipes:

      Cake Recipes:
      Some baked, crunchy crumb topping sprinkled on top of the frosting on a layer cake adds texture and flavor, as well as making the cake look pretty! Think of it as buttery sprinkles!

      Use It As A Topping:
      I shared how to bake the streusel alone in the recipe card below. This will make a buttery crumb topping that you can use to sprinkle on so many things like:

      How To Store Streusel Topping
      Making streusel topping ahead is a time saver, whether you’re pre-baking it, or saving it to top your banana bread with. 
      Pre-baked streusel: Baked streusel can be stored airtight at room temperature for up to 5 days. You can also freeze it for up to2 months in a freezer bag. Allow it to thaw at room temperature.
      Unbaked streusel: You can store in an airtight container in the refrigerator for up to 5 days before using. 
      FAQ’s
      What is the difference between crumb and crumble? Just the name. Crumble topping and Crumb topping are essentially the same thing: a mixture of butter, sugar, and flour. Should the streusel topping be added before or after baking? You add streusel topping before baking your pies, cakes, or muffins. It bakes along with whatever you are making. Why is my streusel topping not crumbly? If your crumb topping isn’t crumbly you need to add a little more butter. Chances are you mis-measured the flour, but it is an easy fix. Start with 1 tablespoon of melted butter and mix that in, adding more if necessary. Don’t add too much butter, though, as it will melt as it’s baked. Alternately if your crumb is too wet you can add more flour 1 tablespoon at a time until the right consistency is achieved.   Why does my streusel sink? Streusel topping will sink if the batter you are adding it on top of is too thin. It can also melt into the batter if there is much butter content Why is it called a streusel? Streusel is a German word, and the translation is as a verb to be sprinkled or scattered. Streusel topping is often sprinkled on top of baked goods, hence the name.
      Print

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      Streusel Topping

      Author: Shelly

      Prep Time: 2 minutes

      Cook Time: 15 minutes

      Total Time: 17 minutes

      Yield: 3 cups streusel topping 1x

      Category: Dessert

      Method: Oven

      Cuisine: American

      Description

      This easy Streusel Recipe is super versatile and can be used on so many recipes from pies and muffins to simply baking it alone and using it as a buttery, crisp topping (as these instructions show). OR use this recipe anytime a crumb topping is needed or desired!

      Ingredients

      Scale
      1x2x3x

      1/3 cup granulated sugar
      1/3 cup light brown sugar 
      1/4 teaspoon salt
      1/2 cup salted butter, melted and cooled slightly
      1 1/2 cups all-purpose flour

      Instructions

      Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. 
      In a large bowl mix the granulated sugar, brown sugar, salt, butter, and flour together until combined. The mixture will be crumbly, but will hold together and form large crumbs when squeezed. 
      Form into crumbs and spread on prepared baking sheet.
      Bake for 10 – 15 minutes until lightly golden. The crumbs won’t get completely crunchy until they cool.
      Allow the topping to cool completely and then package in an airtight container, or zip-top bag until ready to use.

      Notes

      If using this streusel on a separate recipe, follow the instructions as listed but don’t bake it. Sprinkle the uncooked streusel topping on whatever recipe you are making and bake according to THOSE instructions.
      – Store airtight at room temperature for up to 5 days.
      – Freeze in an airtight container for up to 2 months. Thaw at room temperature. 

      Keywords: streusel topping, crumb topping, crumble topping, streusel recipe

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