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Streusel topping being added to pumpkin bread batter.

My Favorite Streusel Recipe

This easy streusel topping is crumbly, crunchy, sweet, and perfect for topping muffins and quick breads.
Course Dessert, Ingredient
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 servings
Calories 93kcal
Author Tracy


Full batch

  • ½ cup (65g) all-purpose flour
  • ¼ cup + 2 tablespoons (75g) lightly packed brown sugar
  • 4 tablespoons (56g) unsalted butter cut into 1-inch cubes and softened to cool room temperature*
  • teaspoon salt

Half batch

  • ¼ cup (33g) all-purpose flour
  • 3 tablespoons (38g) lightly packed brown sugar
  • 2 tablespoons (28g) unsalted butter cut into 1-inch cubes and softened to cool room temperature
  • Pinch of salt


  • In a medium bowl, combine flour, brown sugar, and softened butter. Use a fork or your fingers to mix until crumbles form and no dry flour remains in the bowl.
  • Chill for at least an hour in the refrigerator or 15 to 20 minutes in the freezer.
  • When you’re ready to use, drop streusel in crumbles over your batter*, gently breaking up pieces if they are too large or squeezing small sandy bits together to form larger pieces. Bake according to batter recipe instructions. If at any time the streusel begins to get too dark in the oven, you can tent it with foil to protect it from burning.


*If using salted butter, omit the additional salt.
*When transferring your batter to the baking dish, be sure to fill the tin no more than ⅔ full. If the pan is overfull and rises too high too quickly, it can cause some of the streusel to overflow.
Approximate nutritional information is for 10 servings (or 5 for the half batch).


Calories: 93kcal