This buttery streusel topping for muffins will take any basic muffin recipe to the next level! In this post I have two variations for a streusel topping so you can have two options for your recipe.
Why this streusel topping is sooo good
- The best muffins always have a streusel topping on them, preferably one of these brown sugar streusel toppings
- For this recipe you can use chunks of butter or melted butter
- The ratio to flour, butter, to brown sugar makes the most insanely delicious topping
- You can also use this recipe on top of coffee cake as well
- You can add walnuts to the streusel (like in these banana nut muffins) for extra flavor, or omit them if you prefer
- For the spiced streusel option, there is vanilla and cinnamon added to give even more flavor
Do you use melted butter or cold butter?
In these two recipe variations, one uses cold butter cut into chunks and one uses melted butter. Cold butter chunks will create a streusel that clumps into pieces. When you bake the muffins, the chunks of butter will settle into the top of the muffins in little delicious pieces…so good.
When you use melted butter, the streusel will have a more tender crumb with less chunks when baked into the muffins or coffee cake.
Both options are delicious, they just lend slightly different textures when baked.
Streusel option 1
Mix flour, brown sugar, cold butter cut into chunks, and a pinch of salt with either a pastry cutter or press them in between your fingers to incorporate the ingredients.
The photo below is what the streusel looks like when baked into muffins. These are Banana Nut Muffins with a streusel topping. You can add a sourdough discard to this recipe, or just leave it out if you don’t feed a sourdough starter. They are my favorite muffins I’ve ever created!
There are walnuts in the streusel topping for extra crunch. This recipe will also work perfectly with blueberry muffins, zucchini muffins, and apple muffins.
Streusel option 2
Pictured below is a streusel topping with flour, brown sugar, cinnamon, vanilla, and melted butter. You can use this version with coffee cake, apple muffins, pumpkin muffins, or any spiced muffins.
Below is the delectable Apple Streusel Coffee Cake that you MUST try!
Pies, tarts, and crostatas are also amazing with streusel toppings. This Peach Crostata with a Spiced Oat Streusel is heavenly!
More delicious muffins
- Spiced Pumpkin Muffins with Coconut Oil
- Healthy Double Chocolate Chip Muffins
- Blueberry Muffins with Coconut Oil
Bon Appétit Ya’ll,
Leslie O.
The Best Streusel Topping for Muffins
Equipment
- 1 medium bowl
- 1 pastry cutter or fork
Ingredients
Streusel with cold butter
- ½ cup plus 1 Tbsp All purpose flour 75 grams
- ½ cup Brown Sugar 75 grams
- 6 Tbsp Butter, cold and cut into cubes 75 grams
- ⅔ cup Walnuts, optional 75 grams
Spiced Streusel with melted butter
- 5 Tbsp Butter, melted 53 grams
- 1 cup plus 2 Tbsp All purpose flour 144 grams
- ⅓ cup Brown Sugar 63 grams
- 2 tsp Cinnamon 6 grams
- 1 tsp Vanilla 4 grams
Instructions
For the Streusel with cold butter
- This version will top 6 to 7 muffins.
- Mix the 6 Tbsp cold butter cubes, ½ cup plus 1 Tbsp all purpose flour, ½ cup brown sugar, ⅔ cup chopped walnuts (optional), and pinch of salt with your fingers to incorporate the ingredients into small clumps. Just omit the walnuts if you don't want to add them.
- Top each muffin with the streusel and bake.
For the Spiced Streusel with melted butter
- This recipe will be enough for 6 muffins.
- Melt the 5 Tbsp butter in the microwave for 10-20 seconds until it's almost all melted. Whisk with a fork. Then add the 1 cup plus 2 Tbsp all purpose flour, ⅓ cup brown sugar, 2 tsp cinnamon, and 1 tsp vanilla and whisk with a fork until combined.
- Top each muffin with the streusel and bake.
Hello Leslie, thank you for sharing your delicious looking Streusel topping. I would like to make it with almonds instead of walnuts a week ahead. Is that possible and if it is, how much time ahead would you make it. I need this recipe for Saturday. Thanks
Hello! Yes, you can definitely use almonds instead. I have not tried making it in advance so I can’t be for sure. Placing in the fridge (even a covered container) may dry out the streusel. To be on the safe side, place in an airtight container in the freezer instead (up to one month in advance). Thaw at room temperature for a couple of hours before using. Make sure to fluff it with a fork to break up the pieces before adding it to your recipe.