streusel

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. 

The Best Sweet Potato Casserole recipe with a crunchy pecan streusel topping!

The Best Sweet Potato Casserole Recipe

sweet potatoes

sugar

tsp kosher salt

tsp vanilla extract

eggs

unsalted butter, melted

light brown sugar, packed

all-purpose flour

pecans

Cook sweet potatoes in desired manner, until soft....

Cook sweet potatoes in desired manner, until soft. See notes.

Preheat oven to 375 degrees F. Spray a...

Preheat oven to 375 degrees F. Spray a 2 qt baking dish with nonstick spray (I use coconut oil spray). Set aside.

In a large bowl, combine cooked sweet potatoes,...

In a large bowl, combine cooked sweet potatoes, granulated sugar, salt, vanilla, eggs and melted butter. Beat with an electric mixer for about 4-5 minutes, until fluffy and smooth.

Pour into prepared dish. Bake for 25 minutes.

While baking, prepare streusel topping by combining brown...

While baking, prepare streusel topping by combining brown sugar, flour, pecans, and melted butter in a small bowl. Mix with a fork and set aside.

Sprinkle the baked sweet potato mixture with streusel...

Sprinkle the baked sweet potato mixture with streusel and return to oven for about 10-15 minutes until crumble is lightly browned. Serve immediately or cover with foil and serve in 30 minutes.

https://mediavine-res.cloudinary.com/video/upload/fmzeggt5vcmw9gogbfhm.mp4

The Best Sweet Potato Casserole recipe is served up sweet and salty with a delicious, crunchy streusel topping!

Sweet Potato Casserole

We all know the best part of a coffee cake is the crumb, which is why there is a heap of sweet pecan streusel topping this moist banana cake.

Banana Pecan Coffee Cake Recipe

For the Streusel

dark brown sugar

cinnamon

For the Cake

baking soda

eggs egg

vanilla extract

Greek yogurt

bananas

Adjust oven rack to middle position and preheat oven to 350°F. Grease pan with butter. 

For Streusel: In a medium bowl, combine pecans, dark brown sugar, sugar, cinnamon, and flour and stir to combine. Add flour and melted butter and mix until has the texture of wet sand. Set aside.

For Cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment beat butter and sugar until fluffy, about 3 minutes. Add eggs and egg yolk and beat to combine. Add vanilla and yogurt, then dry ingredients, beating until just mixed together. Gently fold in bananas with a spatula. 

Pour batter into pan and smooth top. Cover with pecan mixture. Bake until a tester inserted into the middle of the cake comes out clean, 50-60 minutes. Let cool then release from springform pan and serve. 

This coffee cake tastes like a pumpkin pie crossed with a pumpkin muffin, but with the richness of a blondie. Whether served with brunch or a mid-afternoon cup of tea, it's the perfect seasonal treat.

Pumpkin Skillet Coffee Cake With Streusel Topping Recipe

For the Streusel Topping:

light brown sugar (about 1 tablespoon; 14 grams)

ginger

nutmeg

cloves

unsalted butter,

white chocolate,

raw pecan pieces (about 2/3 cup; 110 grams)

For the Pumpkin Skillet Batter:

malted milk powder,

light brown sugar

unsalted butter, pliable but cool, about 60°F (about 10 tablespoons; 140 grams)

vanilla extract (about 1 tablespoon; 15 grams)

pumpkin

For the Streusel Topping: In a medium bowl (or the bowl of a stand mixer), combine the rolled oats, flour, brown sugar, cinnamon, salt, ginger, nutmeg, cloves, and softened butter. Combine by hand (or with a paddle attachment) to smash the butter into the dry ingredients, until everything is coated and clumpy. Add the white chocolate and pecans and continue smashing (or mixing) to form a clumpy mix. Cover and refrigerate until needed, or transfer to a zip-top bag and freeze for up to 3 months.

For the Pumpkin Skillet Batter: In the bowl of a food processor, grind the flour, white chocolate, and malted milk powder to form a fine, dry mix with no visible lumps of white chocolate. Alternatively, grate the white chocolate with a Microplane, then whisk with flour and malted milk powder to combine. Set aside until needed, or transfer to an airtight container and store at cool room temperature until the date stamped on the bag of flour.

Adjust oven rack to middle position and preheat to 350°F. In the bowl of a stand mixer fitted with a paddle attachment, combine the brown sugar, butter, salt, baking powder, nutmeg, and vanilla. Mix on low to moisten, then increase speed to medium and beat until very soft, pale, and fluffy, about 8 minutes. Along the way, pause to scrape the bowl and beater with a flexible spatula as needed. 

While mixing on medium speed, add the egg and continue beating until smooth. Reduce speed to low, and add the pumpkin purée. Once smooth, add the malted white chocolate-flour all at once, and continue mixing to form a thick batter. Scrape the bowl and beater with a flexible spatula, then fold once or twice to ensure it's well mixed from the bottom up.

Scrape the batter into a lightly greased cast iron skillet (the leftover butter wrappers should do the trick), and spread into an even layer. Scatter the prepared streusel topping over the top in an even layer, and bake until the "cake" is puffed, golden brown, and approximately 205°F in the center, about 35 minutes. 

Cool to room temperature before serving, as the "cake" will seem gooey and wet while warm due to the molten cocoa butter in the white chocolate. When cool, cut into wedges with a sharp knife, and serve alongside a strong cup of coffee or tea for brunch or dessert. Individually wrapped in plastic, the portions will keep at room temperature for several days. 

Soboro bread, 소보로빵, is a sweet bun baked with a peanut streusel on top. It's a popular item at Korean bakeries and is also referred to as gombo bread, 곰보빵. 

Soboro Bread, Korean Peanut Streusel Bread

cornstarch

flour

Peanut Streusel 1. In a bowl, cream the butter and peanut butter until smooth. Add the sugar and mix until incorporated. Add the yolk and vanilla extract and combine. Add the all purpose flour, baking powder, and cornstarch and mix until a cohesive dough forms.

Flour Paste/Tangzhong

1. In a microwave safe bowl, whisk the water and bread flour together until there are no lumps. Microwave at 20 second intervals, whisking inbetween, until the mixture is thick and smooth like a pudding.

Once the dough roughly comes together, place the dough hook on the stand mixer and mix on medium low speed for 5 minutes.

Fold in the butter by hand. Once the butter is roughly incorporated, continue kneading with the dough hook on medium low for 5 minutes.

Flour your hands and form the dough into a ball. Transfer to a bowl that&#8217;s been lightly greased with oil. Cover and place is a warm place. Let rise for 40 minutes to 1 hour and 15 minutes or until doubled in size.  To test if it&#8217;s ready, flour your index finger and press into the dough, like you&#8217;re poking someone. If the dough springs back, let it rise for a little longer. If the indentation remains, the dough is ready. 

p id=&#8221;instruction-step-6&#8243;>5. Line two baking sheets with parchment paper.

p id=&#8221;instruction-step-7&#8243;>6. Once the dough has doubled in size, divide the dough into 12 equal pieces (around 40 g each in weight). Shape each piece into a smooth round. If the dough feels too sticky, generously flour your hands. Let rest for 10-15 minutes.

p id=&#8221;instruction-step-8&#8243;>7. Meanwhile mix 1 cup water with 1 teaspoon cornstarch.*

p id=&#8221;instruction-step-9&#8243;>8. Generously flour your hands. Get one piece of dough and stuff with a heaping teaspoonful of peanut streusel.* Pinch the sides of the dough to seal. Repeat until all the dough pieces are filled. 
<

id=&#8221;instruction-step-10&#8243;>9. Dip the smooth side of the dough into the water-cornstarch. Scoop two heaping tablespoons of peanut streusel on the countertop and press the wet part of the dough into the streusal. Make sure to stick as much of the streusel onto the dough as possible. Repeat with the rest of the dough.
<

id=&#8221;instruction-step-11&#8243;>9. Place six pieces of dough on each baking sheet. Carefully reshape each dough into a circle if needed. Loosely cover with plastic wrap and let rise in a warm place for 40 minutes to 1 hour.
<

id=&#8221;instruction-step-12&#8243;>10. Preheat oven to 375 degrees or 190 degrees C.
<

id=&#8221;instruction-step-13&#8243;>11. Bake for 13-15 minutes, rotating sheets halfway through baking, or until lightly golden. Cool on a rack and enjoy warm or at room temperature. Store in an airtight container for up to 3 days. 

Hi! I'm a 16 year old girl from SIngapore, living in New Zealand, and today I made Soboro bread! I just finished baking it and have already finished one bread! Haha, I should save some for tomorrows' breakfast but it's too tasty! Ahh, I love this, and thank  you so much for this recipe. I was able to make this because the recipe is so beautifully written! This is the second time I've ever made bread and I'm excited to try more of your recipes!

you never said what to do with the peanut butter 😅 I mixed it in anyways

WOW! Thank you so much for posting this. I just made this and IT TASTES AMAZING- tastes so authentic, just like the ones from Korea. I'm so happy I found your recipe. I will definitely be trying your other recipes!!!

Fluffy brioche cinnamon buns are topped with an apricot compote and a brown sugar streusel, and baked into perfect round buns. These are fun to make and have layers upon layers of flavour!

Apricot Crumb Buns

active dry yeast

whole milk, lukewarm

Tbsp (50 grams) sugar

(3 3/4 cups) all-purpose flour

vanilla bean paste

diced fresh apricots

brown sugar

tsp salt

lemon juice

raw / turbinado sugar

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine.

Add the milk mixture, egg and vanilla to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.

Cover the bowl with plastic wrap and place in the fridge for at least 2 hours and up to overnight, until doubled in size. Alternatively you can place it in a warm spot until doubled in size, 45 minutes to an hour.

Place the apricots, sugar, and salt in a medium sauce pan over medium heat. Bring to a light boil, and cook, stirring occasionally, for 10-15 minutes or until the apricots are soft and the liquid has reduced slightly. Transfer to an airtight container and allow to chill completely

APRICOT COMPOTE

In a medium bowl, whisk together turbinado sugar, brown sugar, flour, and salt. Add the melted butter, and stir with a spatula until clumps form. Set aside in the fridge until ready to use (store in an airtight container if you are making ahead)

STREUSEL

Grease twelve 3.5” (9cm) rings and place on a baking sheet, or grease a 12 cup jumbo muffin pan, or line two baking sheets with parchment paper (see notes). Combine all cinnamon filling ingredients in a small bowl. On a lightly floured surface, roll out the dough to a rectangle 11'“x 22” (28x55cm).

Spread the dough with the cinnamon bun filling.

Starting from the long edge, roll up the dough into a tight spiral. Cut into 12 equal buns. Take the end of the strip of dough and tuck underneath the bun, and place each within a ring or on the baking sheet.

Lightly cover the buns with plastic wrap and leave to sit for 30 to 45 minutes in a warm spot, or until puffy, and a small indentation is left when poked gently with your finger.

While the rolls are rising, preheat the oven to 350°f / 180°c.

Using your fingers or the bottom of a lightly greased measuring cup, press an indentation into the centre of each bun (this will feel very counter intuitive). Fill each indentation with about 1 Tbsp of the cooled apricot compote, then top each bun with a heaped tablespoon of streusel.

Bake the buns for 30 to 35 minutes, or until deeply golden brown and a thermometer inserted into the dough reads at about 190°f / 90°c (make sure you are poking it into the dough rather than the apricot fillling).

Remove from the oven and allow to stand for 5-10 minutes before removing from the rings. Allow to cool on a wire rack.

ASSEMBLY AND BAKING

This is beautiful! I love doing crumbles because of the, well, crumble topping! 😂 Thanks for sharing this lovely recipe 💖

Tiffany 
Phlanx's Marketing Specialist

Made it and it was fantastic! Such incredible taste! By any chance you're interested in doing collabs, you can check out the offers in our Collaboration section at Phlanx! https://phlanx.com/collaborations You can also check us out at Instagram @phlanxglobal

There’s nothing better than prepping a breakfast or brunch recipe the night before, going to bed, and waking up and all you need to do is bake it. It’s one of the best breakfasts ever and like eating dessert for breakfast. Chopped blueberry frozen waffles are layered with a brown sugar and cream cheese mixture before adding blueberries, more waffles, and pouring a milky, buttery egg mixture over the top as well as a buttery, cinnamon and brown sugar streusel topping. There’s so much texture and flavor in every bite. Juicy blueberries, soft yet chewy waffles, a crumbly streusel for subtle crunch, and a glaze to boot.

Overnight Blueberry Waffle Breakfast Bars

waffles,

cream cheese, softened (I used lite)

blueberries

(half of 1 stick) unsalted butter, melted

milk

unsalted butter, softened

confectioners’ sugar

light-colored corn syrup (helps keep the glaze softer)

water

Waffles – Line an 8×8-inch pan with aluminum...

Waffles – Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.

Chop the waffles and add about 60% (5...

Chop the waffles and add about 60% (5 waffles) to the prepared pan. Reserve remainder; set aside.

To a medium bowl, add the cream cheese,...

To a medium bowl, add the cream cheese, brown sugar, and beat with a handheld electric mixer on medium-high speed until combined and fluffy, about 2 minutes.

Drop cream cheese mixture by rounded tablespoons evenly...

Drop cream cheese mixture by rounded tablespoons evenly distributed over the waffles.

Evenly scatter the blueberries. Note – I have...

Evenly scatter the blueberries. Note – I have only tried the recipe with fresh rather than frozen berries and can’t speak to the results with frozen.

Evenly top with the reserved waffles; set aside.

To a medium, microwave-safe bowl add the butter...

To a medium, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute. Wait momentarily so you don’t scramble the eggs.

Add the eggs, milk, granulated sugar, vanilla, cinnamon,...

Add the eggs, milk, granulated sugar, vanilla, cinnamon, and whisk to combine. Evenly pour mixture over the waffles. Cover and refrigerate overnight.

On the morning of baking, preheat oven to...

On the morning of baking, preheat oven to 350F, remove pan from fridge, and uncover it.

Streusel – To a medium bowl, add the...

Streusel – To a medium bowl, add the brown sugar, butter, flour, cinnamon, and cut the butter into the dry ingredients using two forks until crumbs form. There will be a mixture of pea-sized crumbs and sandy bits. Evenly turn streusel out over the waffles.

Bake uncovered for about 40 minutes, or until...

Bake uncovered for about 40 minutes, or until top is set and lightly golden brown. Allow waffles to cool in pan on a wire rack for about 15 minutes. While cooling, make the glaze.

Glaze – To a medium bowl, add the...

Glaze – To a medium bowl, add the confectioners’ sugar, corn syrup (milk or water may be substituted noting glaze will set up harder and crustier), water, and whisk until smooth and combined. Evenly drizzle glaze over waffles.

Recipe is best warm and fresh but extra...

Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days. Reheat gently as desired.

Perfect Rhubarb Muffins are tender and fluffy one bowl muffins with a featherweight streusel topping.

Rhubarb Muffins

vegetable oil

tsp baking powder

tsp baking soda

all purpose flour

rhubarb, thinly sliced

Tbsp sugar

Tbsp unsalted butter

Preheat oven to 350F and line a 12 cup muffin tin with muffin tin liners.

Make the streusel first: combine the ingredients and rub together with your fingers until the butter is incorporated and the mixture has a dry crumbly texture. Set aside.

In a large mixing bowl, whisk together the oil, sugar, eggs, milk, and vanilla extract.

Next, whisk in the baking powder, baking soda and salt, making sure to mix well to get it evenly incorporated.

Whisk in the flour, and then gently fold in the chopped rhubarb.

Divide the batter evenly between the 12 muffin cups, and sprinkle streusel evenly over the top of the muffins.

Bake for 23-25 minutes.

Serve warm with butter!

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.

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