This 4-ingredient Crumb Topping Is the Secret to Your Favorite Baked Foods

This four-ingredient streusel topping lends buttery, crumbly goodness to muffins, cakes, quick breads, and more. Kelli Foster/TNS

For years the thought of adding a streusel topping to a recipe that didn’t already call for it, like classic blueberry muffins or a simple yogurt cake, intimidated me. Then I realized just how straightforward it is to make and use streusel.

In this recipe, I’ll walk you through how to make your own and share some recipes to pair it with. Get ready to unlock a world of buttery, crumbly-baked goodness.

Tips for Success

Streusel topping is nothing more than a mixture of melted butter, flour, granulated sugar, and brown sugar. While it’s something even the most novice baker can make without fail, these tips will ensure you’re set up for success.

Combine ingredients with a fork: Stirring the ingredients together with a fork helps form crumbs of various sizes, which is exactly what you’re after.

Chill the streusel thoroughly: While it may be tempting to use the streusel topping right away, let it chill in the refrigerator for at least 10 minutes first so that the butter firms and the crumbs set. This allows them to maintain their shape when baked.

Use your hands to sprinkle the streusel: I like to use my hands to squeeze together the smaller crumbs into larger ones when sprinkling the streusel over whatever I’m baking to create even more texture.

Experiment with spices: Although not essential, a pinch of spice makes streusel sing. Cinnamon is classic, but it’s just the start—ground cardamom, nutmeg, allspice, ginger, or a combination are all great candidates.

This recipe makes about 1 cup of streusel, which is enough to generously top 12 muffins, 1 (9-by-5-inch) quick bread or loaf cake, or 1 (8- to 9-inch) square or round cake. Sprinkle the streusel crumbles evenly over the batter and bake according to the recipe instructions.

Streusel Topping

Makes 1 generous cup

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed light or dark brown sugar
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon kosher salt

Directions

1. Place 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave in 15-second bursts until completely melted, 30 to 45 seconds total. (Alternatively, melt in a small saucepan over medium-low heat.)

2. Add 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, 1/2 teaspoon ground cinnamon, if using, and 1/4 teaspoon kosher salt. Stir with a fork until evenly moistened and a variety of crumb sizes form. Do not mix into a paste of uniform consistency. Refrigerate until the butter firms up, at least 10 minutes.

3. To use, sprinkle the streusel evenly over the top of the batter of your baked good before baking, then bake as directed.

Recipe notes: The streusel can be made up to three days ahead and refrigerated in an airtight container. Alternatively, the streusel can be frozen in an airtight container for up to three months. Let thaw at room temperature while you prepare the batter for your baked good, or thaw in the refrigerator overnight before using.