lefthy.blogg.se - Streusel topping

Streusel topping full#

What can I do with it?įreeze it! Leftover streusel can be frozen for up to two months. If you would like to top a pie or an 8×8 or 9×9-inch dish, double the recipe. The half batch will cover 6 to 8 muffins and makes a little too much for a mini loaf pan, so if you’re using it on one of my mini breads, you’ll have a little extra leftover.

Streusel topping full#

Pumpkin spice streusel: Add ½ teaspoon of pumpkin pie spice to the full batch of streusel, ¼ to the half batchĪ full batch will make enough streusel to generously top a dozen muffins or a loaf baked in a standard 1-pound loaf pan.Cinnamon sugar streusel: Add ½ teaspoon of cinnamon to the full batch of streusel, ¼ to the half batch.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. Once your batter is ready, drop streusel over the top in crumbles, gently breaking up pieces if they are too large or squeezing small sandy bits together to form larger pieces.īake according to batter recipe instructions. If the pan is overfull and rises too high too quickly, it can cause some of the streusel to overflow, which is never fun. If this is your first time making this particular recipe with streusel, be sure to fill the tin no more than ⅔ full. Bake: Prep the batter for your muffins or favorite quick bread recipe and transfer to the baking pan.

Cold streusel maintains its shape better when it hits the heat of the oven.ģ. Refrigerate or freeze: Chill for at least an hour in the refrigerator or 15 to 20 minutes in the freezer. Mix ingredients: Combine all your ingredients and use a fork or clean hands (I always use my hands) to mix until crumbles form and no dry flour remains in the bowl.Ģ. The recipe is written using unsalted butter, but if all you have is salted, simply omit the extra salt called for in the recipe.ġ. You should just be able to press an indentation into it with a little force. If your kitchen is warm, keep a close eye on the butter and don’t let it get too soft or it will be difficult to work with.

Cool room temperature butter: Your butter should be softened to cool room temperature.

It helps to have extra room when mixing so you don’t have to worry about getting flour and sugar all over.

A medium to large bowl: When making the streusel, use a slightly larger bowl than you think you’ll need.

They’re the perfect combo of crunchy/crumbly and buttery/sweet, and you’ll probably be tempted to add a little streusel to every muffin that comes out of your kitchen for the rest of forever. Where some streusel recipes use melted butter, this recipe uses softened room temperature butter, which creates more tender crumbles that almost melt in your mouth. I’ve used it on a few recipes here in the past, on pumpkin bread, donuts, and muffins, but it’s so good I figured it was time to give it a stand-alone recipe. Today I’m sharing my favorite streusel recipe with you.

It adds texture, crunch, and a buttery sweetness that can take a boring old muffin or loaf of quick bread and make it feel like a total treat. This easy streusel topping is crumbly, crunchy, sweet, and perfect for topping muffins and quick breads.Ī good streusel recipe immediately improves anything you sprinkle it over.