Bakery Style Cinnamon Streusel Topping
A classic bakery-style cinnamon streusel made with melted butter for rich flavor and big, tender crumbs. Perfect for muffins, quick breads, and coffee cake.
Servings: 2 cups
Ingredients
- ½ cup + 2 tablespoons all-purpose flour
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter melted and slightly cooled
Instructions
- In a medium bowl, whisk together the ½ cup + 2 tablespoons all-purpose flour, ½ cup packed brown sugar, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and ¼ teaspoon salt.
- Add the 6 tablespoons unsalted butter and stir with a fork until thick, shaggy crumbs form and the mixture naturally clumps.
- Use your fingers to gently pinch the streusel into larger clusters, if desired.
- Sprinkle evenly over batter just before baking.
Notes
- The mixture should look moist and clumpy, not dry. If it feels too soft or greasy, stir in 1–2 tablespoons flour. If it feels dry, add melted butter 1 teaspoon at a time.
- For extra-large crumb clusters, gently press the streusel together and chill for 10 minutes before using.
- Makes about 1¼ cups, which is enough for 1 (9x5-inch) loaf, 8–12 muffins, or 1 (9-inch) cake. For crumb-heavy coffee cakes, consider doubling the recipe.
- Streusel can be made up to 3 days ahead and stored covered in the refrigerator, or frozen for up to 2 months. Use directly from cold or frozen—no need to thaw.