All-purpose streusel is the topping to keep ready whenever a muffin, coffee cake, quick bread, or fruit dessert needs an extra layer of sweet buttery crunch. Cold butter creates tender, irregular crumbs that bake into crisp golden clusters.
The streusel benefits from a good chill before use. Make it ahead, keep it refrigerated or frozen, and pinch off as much as you need whenever you bake.
THE RECIPE
All-Purpose Streusel
Prep15 min
Chill3 hr
Total3 hr 15 min
YieldAbout 1½ cups
Ingredients
Instructions
- Whisk the flour, granulated sugar, brown sugar, cinnamon, and salt together in a medium bowl.
- Add the cold butter cubes. Use your fingertips to squeeze, mash, and rub the butter into the dry ingredients until moist, uneven clumps form. Alternatively, mix on medium-low speed with a paddle attachment.
- Squeeze the mixture in your hand; it should hold together. Sprinkle the vanilla over the crumbs and toss until evenly blended.
- Pack the streusel into a covered container and refrigerate for at least 1 hour, preferably 3 hours.
- Before using, break the chilled streusel into uneven clumps with your fingers and scatter over the batter or fruit filling.
Baked Streusel and Storage
- For extra crunch, chill the streusel for at least 3 hours, spread clumps on a parchment-lined sheet, and bake at 350°F for about 15 minutes, stirring once, until golden.
- Cool baked streusel completely before storing. It keeps covered at room temperature for about 1 week or frozen for up to 1 month.
- Unbaked streusel keeps tightly covered in the refrigerator for about 2 weeks or in the freezer for 1 month. Thaw frozen streusel in the refrigerator.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.