Cinnamon Streusel Topping

1. 1
   mix · ~1 min

   Combine the dry ingredients.

   1.In a medium mixing bowl, add 0.75 cup all-purpose flour.

   2.Add 0.5 cup packed brown sugar.

   3.Add 1.5 tsp cinnamon powder and 1 pinch of salt.

   4.Whisk everything together until evenly combined and no lumps of brown sugar remain.

   TIPUse your fingers to break up any stubborn brown sugar clumps for an even texture.
2. 2
   mix · ~2 min

   Cut in the cold butter.

   1.Add the cold cubed butter to the flour mixture.

   2.Use a pastry cutter or two forks to cut the butter into the dry ingredients.

   3.Work until the mixture looks like coarse, wet sand with some pea-sized butter chunks remaining.

   4.Do not overwork — those small butter bits create the flakiest crumble.

   TIPCold butter is the secret to streusel that bakes up crisp instead of melting into a greasy puddle. If your kitchen is warm, chill the bowl for 5 minutes.
3. 3
   mix · ~1 min

   Squeeze to form clumps.

   1.Grab handfuls of the mixture and gently squeeze them together.

   2.Release and break the clumps apart into irregular crumbles of various sizes, from fine sand to small marbles.

   3.Repeat until the entire mixture has a crumbly, uneven texture.

   TIPLarger clumps bake into satisfying crunchy nuggets, while finer bits create a delicate sandy crust — the mix of sizes is what makes it perfect.
4. 4
   prep · ~15 min

   Chill until ready to use.

   1.Transfer the streusel to a sealed container or cover the bowl with plastic wrap.

   2.Refrigerate for at least 15 minutes or up to 3 days while you prepare the baked good.

   3.Sprinkle generously over muffins, coffee cake, quick bread, or fruit crisp just before baking.

   TIPChilling firms up the butter again, helping the streusel hold its shape and stay crunchy in the oven rather than melting too quickly.
5. 5
   bake

   Bake as directed by your base recipe.

   Distribute the chilled streusel evenly over your batter or fruit filling. Bake according to your main recipe's instructions — typically 350°F (175°C) for 18-25 minutes for muffins or 40-50 minutes for coffee cakes, until the streusel is golden brown and fragrant.

   TIPFor extra crunch, switch the oven to broil for the last 60-90 seconds, watching closely to avoid burning.

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