crumb

You’ll find yourself using this Basic Streusel Recipe over and over again! It’s so simple to make, in just one bowl, and it’s great on everything from muffins and breads, to pies and fruit crisps. This buttery, sweet crumb topping is sure to be a favorite on all your best homemade baked goods!

Basic Streusel Recipe

unsalted butter

all-purpose flour ((or whole wheat))

light brown sugar ((or dark brown,

salt

cinnamon ((or 1 tablespoon citrus zest))

oats, (nuts, or seeds (optional))

Place the butter in a small pot over medium-low heat, until melted.

Stir in the remaining ingredients with a fork, until evenly distributed.

https://embed.mediavine.com/videos/tmv2v2zjkcryqutwzepo

Basic Streusel Crumb Topping Recipe: You’ll find yourself using this Basic Streusel Recipe over and over again!  It’s so simple to make, in just one bowl, and it’s great on everything from muffins and breads, to pies and fruit crisps.  This buttery, sweet crumb topping is sure to be a favorite on all your best homemade baked goods!

Basic Streusel Crumb Topping Recipe

A one-bowl coffee cake that's tender and tangy thanks to Greek yogurt, with a crumb topping that can be made ahead of time.

Easy One-Bowl Coffee Cake Recipe

For the Topping:

light brown sugar (about 1/2 cup, packed; 115 grams)

whole wheat flour (about 1/2 cup, spooned; 70 grams)

(5 grams) cinnamon

cardamom

unsalted butter (about 4 tablespoons; 55 grams), soft, about 70°F (21°C)

For the Coffee Cake:

sugar (2 cups; 395 grams)

baking powder

vanilla extract (1 tablespoon; 15 grams)

eggs,

all-purpose flour,

yogurt

For the Topping: In the bowl of a stand mixer fitted with a paddle attachment, combine brown sugar, whole wheat flour, cinnamon, salt, cardamom, and butter. Mix on low speed until sandy and well combined. Scrape onto a large plate or sheet of parchment. Alternatively, the crumb topping can be transferred to an airtight container and refrigerated for up to one week, or frozen for six months. Wipe bowl and paddle with a paper towel and proceed to the next step—no need to wash!

For the Coffee Cake: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, butter, baking powder, salt, and vanilla. Mix on low to moisten, then increase speed to medium and cream until soft and light, about 10 minutes. Pause to scrape bowl and beater with a flexible spatula, then resume mixing on medium speed. Add eggs one at a time, allowing each to fully incorporate before adding the next. 

Scrape bowl and beater with a flexible spatula, then resume mixing on low. Sprinkle in about 1/3 of flour, then add 1/3 of Greek yogurt. Repeat with remaining flour and yogurt, working in thirds as before. Fold batter once or twice with a flexible spatula, then scrape into a parchment-lined 9- by 13- by 2-inch anodized-aluminum baking pan. Spread in an even layer, then cover with prepared topping, a handful at a time, squeezing each addition in your palm to help form streusel nuggets.

Bake until coffee cake is puffed and firm, about 40 minutes (a toothpick inserted into the center should emerge with a few moist crumbs). Cool cake directly in pan about 30 minutes before serving, as it will be soft and gummy until its crumb has had a chance to set. Cut into squares with a butter knife and lift parchment to help fit an angled spatula under the first slice. To keep coffee cake as fresh as possible, cut only as much as you plan to serve at one time. With plastic wrap or wax paper pressed against cut surface, and top of pan covered with a sheet of aluminum foil, leftovers will keep up to 3 days at room temperature. 

A soft and tender vegan coffee cake with cinnamon streusel topping! This delicious and easy to make crumb cake will satisfy your cravings for a &quot;buttery&quot; cake. The recipe is plant-based (dairy-free, egg-free), gluten-free, can be made refined sugar-free, and is perfect for dessert or breakfast.

Vegan Coffee Cake

oat flour (gluten-free if needed)

rice flour ((*see notes))

cornstarch (or potato starch)

Erythritol (or sugar)

tsp baking powder

tsp baking soda

tsp sea salt

almond milk (or any other dairy-free milk)

applesauce (unsweetened)

tbsp oil ((*see notes))

apple cider vinegar

tsp vanilla extract

rice flour (or regular flour, if you're not gluten-free)

almond flour (or shredded unsweetened coconut)

coconut sugar (or brown sugar)

tbsp oil

cinnamon

I recommend measuring the ingredients in grams on a kitchen scale.

Start by lining a baking dish with parchment paper with an overhang on all sides (for easy removal). My pan measures 6×9 inches (ca. 15x23 cm).

Make the streusel topping: Add all dry ingredients for the streusel to a bowl, stir with a whisk, then add the wet ingredients. Use your fingers to combine everything until the mixture is slightly crumbly. Set aside and preheat oven to 350 degrees Fahrenheit (ca. 180 °C).

Add all dry cake ingredients into a large mixing bowl and stir with a whisk. You could also add the dry ingredients to a food processor and blend for a couple of seconds.

Next, add the wet cake ingredients and stir with a whisk. You can also use a hand mixer.

Assemble: Pour about half of the batter into the lined baking dish. Then add half of the cinnamon streusel. Pour the remaining batter on top of the streusel and finally add the remaining streusel.

Bake in the oven for about 35-40 minutes or until a toothpick inserted into the center of the crumb cake comes out almost clean (it can be crumbly but shouldn&#039;t be wet). The baking time can be a few minutes less or more depending on your oven and the size of the pan. Let cool completely, then drizzle with icing (optional). Check the recipe notes below for the icing. Enjoy!

https://content.jwplatform.com/videos/Bc4ym8RW.mp4

A soft and tender vegan coffee cake with cinnamon streusel topping! This delicious and easy to make crumb cake will satisfy your cravings for a “buttery” cake. The recipe is plant-based (dairy-free, egg-free), gluten-free, can be made refined sugar-free, and is perfect for dessert or breakfast.

Vegan Coffee Cake | With Cinnamon Streusel

Apple Crumb Muffins.  Light and fluffy bakery style muffins loaded up with bits of fresh apple and spiced with a hint of cinnamon.  All topped off with a delicate brown sugar crumble.

Apple Crumb Muffins

brown sugar

eggs

vanilla extract

all purpose flour

milk

fresh chopped granny smith apple

unsalted butter (melted)

Preheat oven to 375 degrees. Line a regular size muffin tin with liners and set aside.

In a medium size bowl add the butter and light brown sugar. Mix until combined. Stir in the eggs and vanilla extract. Add in the flour, salt, baking powder, and cinnamon. Mix until well combined. Stir in the milk. Then fold in the apple chunks.

Spoon the muffin batter into the muffin liners until they are about ¾ full. Will make 12 muffins.

In a small bowl combine the ingredients for the topping, stir together the light brown sugar, cinnamon and flour. Pour in the melted butter and stir until crumbles form.

Sprinkle a spoonful of the crumbs onto the tops of the muffins.

Bake at 375 for about 30-35 minutes, until tops are golden and a toothpick inserted into the center comes out clean.

Allow to cool in the tin for about 5 minutes, then remove to continue cooling. Serve and enjoy! Muffins will store in a sealed container for about 3 days.

Very yummy! I am definitely keeping this recipe to make again!

&quot;This is a favorite of quite a few of the children I babysit.  It tastes great, is easy to make, only has four ingredients, and kid friendly to boot! 
I love it when a recipe has just about everything going for it, and this one definitely does!&quot;

Cheez-it Chicken

chicken tenders

sour cream

Cheez-It crackers crushed

butter

These easy to make vegan Apple Streusel Muffins are moist, soft, and delicious! They are loaded with apple pieces and topped with a mouth-watering crumble and a sugar-free icing! Not only are these vegan muffins gluten-free, but they are also much healthier than regular apple crumb muffins! Furthermore, they are freezer-friendly and also perfect for meal prep!

Vegan Apple Muffins

oats (ground into flour (gluten-free if needed))

granulated sweetener (of choice)

coconut

tsp cardamom

plant-based milk

tbsp aquafaba ((chickpea brine))

tbsp vinegar

apples

oat flour ((gluten-free if needed))

tbsp tapioca flour

tbsp coconut oil (melted

maple syrup

Erythritol ((powdered)

tbsp plant-based milk

You can watch the video in the post for visual instructions.I recommend using a kitchen scale for this recipe.

Process oats and shredded unsweetened coconut (separately) in a coffee/spice grinder or in a blender.

For the crumble/streusel topping: Simply mix all crumble/streusel ingredients in a small bowl with a fork. Set aside.

Next, peel and chop 1-2 apples (for this recipe you will need 1 1/2 cups of small apple pieces).

Now make &quot;vegan buttermilk&quot; by mixing the plant-based milk with vinegar and aquafaba (chickpea brine). If you don&#x27;t have a can of chickpeas at home, you can use applesauce instead. Set aside.

Line a muffin tin with liners or grease the inside of each cup with coconut oil (or use a silicone muffin mold as I did) and preheat oven to 375°F (190°C).

In a bowl or food processor mix/process the dry ingredients. Add the wet ingredients and whisk/stir/process until just combined.

Pour the batter into the muffin mold (only 2/3 full). Then add about 1 tbsp of small apple pieces on top. Carefully press the apples into the batter and top with the streusel.

Bake in the oven for about 25 minutes or until a toothpick comes out almost clean (can still be crumbly but not wet!).

Let the muffins cool completely.

Meanwhile, you can make the icing by simply mixing the two ingredients in a small bowl until you have a runny glaze.

Drizzle the icing on top of each muffin and enjoy your delicious apple streusel muffins!

https://content.jwplatform.com/videos/WjEyGflp.mp4

Vegan Apple Muffins with Streusel (Gluten-Free)

These quick mix muffins start with a sour cream brown sugar muffin base, then get packed with cinnamon streusel inside and out!

Easy Cinnamon Streusel Muffins

sugar

all-purpose flour

light brown sugar (dark works too)

tsp salt

(1 stick) unsalted butter (melted)

full fat sour cream

prep

Preheat and prep: preheat your oven to 375°F and line a 12-cup muffin pan with paper cups.

Stir together dries: use a fork to stir together the streusel flour, sugar, and cinnamon in a small bowl.

Mix in butter: add melted butter to dries and use a fork to blend until large crumbs form and there are no more dry patches in the mixture. Set aside.

TO MAKE THE STREUSEL:

combine

Combine the dries: whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl until thoroughly combined. Use your fingers to break up any chunks of brown sugar you see.

Combine the wets: stir together melted butter, eggs, sour cream and vanilla in a separate small bowl until well combined and fairly smooth.

Mix wets and dries together: pour the wet mixture into the dry mixture and stir until batter is uniform and smooth, with no clumps remaining.

fold

Fold in streusel: using a spatula, gently fold 1 cup (145g) of streusel into the batter until evenly distributed (busting up any really large chunks you see).*1

portion

Divide and top: divide the batter evenly between prepped muffin cups (about a heaping 1/4 cup of batter each). Generously sprinkle remaining streusel in clumps over top of each muffin to form an almost solid layer.

bake

Bake: bake muffins for 17-19 minutes until golden brown, and the tops feel fully set in the center when gently pressed.

enjoy

Cool, share, and enjoy: cool muffins for 10-15, then gently remove them from the pan. Allow muffins to cool fully or share with family and friends while warm for the tastiest sugar and spice breakfast, coffee break, or afternoon treat in town!

TO MAKE THE MUFFIN BATTER:

This is my first time making muffins and they taste great thanks!

These are our favorite to make. I double the recipe this time around but didn’t check until the first batch was in the oven. When you use the tool at the start of the recipe to double it the directions don’t change. You’ll need to add 2 cups of streusel to the batter, as the single recipe calls for just one cup.

I have substituted sour cream with mayonaise 1:1 and it turned out well! :D There was a bit much of a greasy residue in the baking tray but muffins tasted great! 

(I also didn't read the recipe and put the whole streusel on top so it was a bit too much sugar at one place😂 but I will definitely make this recipe again!

These cinnamon streusel coffee cake muffins are delightful! Thanks for the recipe!

&quot;Frozen, fruity strawberry daiquiri made with simple ingredients and bursting with bold strawberry flavor!&quot;

Frozen Strawberry Daiquiri

oz strawberries

strawberries

lime juice ((can add more if desired))

4-8 oz white rum ((see note))

strawberries & lime slices (Garnish)

Add frozen strawberries, fresh strawberries, lime juice, and rum to a blender.

Blend until smooth.

Blend in the sugar. Taste and add more sugar if desired.

Blend in the ice.

Serve immediately or create daiquiri cubes. (see note)

Garnish with fresh strawberries and lime slices.

Let me tell you that you hit a home run with is recipe! The problem is that I’ve been making them weekly since I first tried the recipe! And yes you do need the powdered sugar. I pour the extra into ice cube trays for my punch. Thanks for sharing

A keeper in our household. Great consistency and great flavor.  Thank you for the recipe.

This lemon crumb cake is incredible! Lemon cake, lemon curd and lemon crumb come together for this delicious breakfast or dessert bite!

Lemon Crumb Cake

lemon zest

butter,

baking soda

unsalted butter, (softened)

eggs, (separated)

lemon extract

plain greek yogurt, (I like full-fat or 2%)

lemon curd, ((recipe below, if needed))

powdered sugar, (for sprinkling)

butter, (softened)

lemon juice

NOTE: if you are making the lemon curd from scratch, start with that first! It takes 2 to 4 hours to chill in the fridge. I suggest making it a day or two ahead of time.

Preheat the oven to 350 degrees F. Spray a 9x9 inch baking dish with nonstick baking spray.

Whisk together the flour, sugar, lemon zest and salt. Add the cold butter and rub it into the flour with your fingers. You want to combine it for a few minutes until the butter is throughout all the flour and the texture almost resembles sand.

In a bowl, stir together the flour, baking soda and salt.

In the bowl of your electric mixer, beat the butter and sugar together on high speed until creamy, about 3 to 4 minutes. Beat in the egg yolks one at a time. Beat in the extracts and lemon zest until combined.

Beat in half of the flour mixture until just combined. Beat in the greek yogurt. Beat in the remaining dry ingredients until just combined.

In a bowl, beat the egg whites with an electric hand mixer until foamy. Gradually add in the 2 tablespoons of sugar, beating until stiff peaks form. Fold the egg white mixture into the cake batter.

Spread the batter into the greased baking dish. Dollop the lemon curd on top and gently swirl it in with a knife.

Sprinkle the crumb mixture all over the batter. Bake for 40 t0 45 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and sprinkle the top with powdered sugar.

cake

Beat the butter and sugar in the bowl of your electric mixer until creamy. Add the eggs one at a time, beating until each is combined. Beat in the lemon zest. Stream in the lemon juice with the mixer on medium-low speed. The mixture will look curdled.

Transfer the mixture to a microwave-safe bowl. Microwave for 5 minutes, stirring every 1 minute. Then microwave for 1 to 2 more minutes, stirring after each 30 second increment, until it coats the back of a spoon.

Place a piece of plastic wrap over the bowl, pressing it directly into the curd. Refrigerate for 2 to 4 hours, or until chilled and thick.

easy lemon curd (if you don’t buy it)

Can I 3x this recipe and   bake it in a 11x16 metal pan?

I’m a freak for crumb cake and yes, ANYTHING lemon, so naturally this caught my eye and piqued my interest immediately! To be very brief, NEW FAVORITE CAKE RECIPE!

I plan making this but like to know how you measure your flour.  Different methods can produce different results, I usually weigh the flour.

Wow great recipe.

I love reading your recipe. How well do you learn to make recipe. Your recipes are very easy and good. We easily find the ingredients of your recipe.

Jessica, 

This is so good, beyond delicious. I love lemon and crumb cake. It just can’t be better! Heavenly!

Top 9 crumb recipes from across the web

The most viewed crumb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Basic Streusel Recipe

Easy One-Bowl Coffee Cake Recipe

Vegan Coffee Cake

Apple Crumb Muffins

Cheez-it Chicken

Vegan Apple Muffins

Easy Cinnamon Streusel Muffins

Frozen Strawberry Daiquiri

Lemon Crumb Cake

Top 9 crumb recipes from across the web

The most viewed crumb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Basic Streusel Recipe

Easy One-Bowl Coffee Cake Recipe

Vegan Coffee Cake

Apple Crumb Muffins

Cheez-it Chicken

Vegan Apple Muffins

Easy Cinnamon Streusel Muffins

Frozen Strawberry Daiquiri

Lemon Crumb Cake

The most viewed crumb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine