This versatile Brown Sugar Streusel Topping can be used in so many ways and adds an extra tasty flavor and texture to so many delicious desserts! I absolutely love topping just about any muffin variety with this brown sugar and cinnamon streusel for a sweet, crunchy layer.
Don’t limit the use of this sweet streusel to just toppings! Swirl it into cheesecakes and coffee cakes, quick breads, and so much more!!
Brown Sugar Streusel Topping Recipe
This is such an easy way to add an even more delicious layer of flavor to your desserts and all of your wonderful baking! Just by adding this simple brown sugar streusel topping to make that wonderfully sweet and crunchy topping!
We’ve made a couple of batches of banana-based muffins this week, so you can see this yummy streusel in use on our Apple Banana Muffins today. It’s also a family favorite topping on my delightfully moist and tasty banana bread with brown sugar streusel and pumpkin streusel bread! Enjoy!
- Brown Sugar – I prefer light brown sugar for this topping. However, depending on your recipe, dark brown sugar would add a rich molasses flavor to any baked goods.
- Flour – all-purpose flour helps to keep this streusel blend in its familiar crumbly texture.
- Butter – adds a rich, buttery flavor to your streusel and makes everything delicious!
- Cinnamon – is a delightful warm baking spice to add to your streusel topping!
- Nutmeg – is an optional addition, but one of my favorite warm spices for any baking!
- Salt – just a pinch to bring out all of your delicious streusel ingredient flavors! Start with less when using salted butter, and add more to taste.
How To Make Streusel Topping
In a medium-size mixing bowl or the bowl of your food processor, combine the dry ingredients including brown sugar, all-purpose flour, cinnamon, and nutmeg ( optional ). Add a pinch of salt with salted butter or less with unsalted butter.
Use cold butter, either in tablespoon size pats or cubed chunks. Cut the butter in using your food processor, a pastry cutter, or a pair of butter knives cutting in a criss-cross motion until the butter reaches a pea-sized crumble. Stop once you’ve reached this course crumble, as you don’t want to mix the brown sugar streusel into a dry dough consistency.
*Make your streusel, then chill in the refrigerator until ready to use to help keep the streusel consistency.
**If you will be baking something for a long period of time, the streusel will caramelize. Add toward the last 10-15 minutes of baking for better results.
Your quick and easy streusel can be made ahead of time. Simply place the finished streusel into an airtight container and keep refrigerated until ready to use. The chilled streusel is good for up to 3 – 4 days when stored properly.
Brown Sugar Streusel Topping
- 1/3 cup light brown sugar (packed)
- 1/4 cup all-purpose flour
- 2 Tbsp butter (cold)
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg (optional)
- 1 pinch salt (to taste)
- In a small to medium mixing bowl, combine the brown sugar, flour, cinnamon, nutmeg, and salt.
- Add the butter in a tablespoon size pat or cubed, then cut into the dry mixture. Use a pastry cutter, food processor, or simply a pair of butter knives to cut the butter using a criss-cross motion. Continue until the butter pieces are small, pea-sized crumbles.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!