Growing up, meat loaf nights at home were always accompanied by blueberry muffins. It’s an inexplicable pairing, but one my siblings and I looked forward to—especially if the blueberry muffins were topped with streusel.
But what is streusel? And why did it always make my mom’s muffins taste all the better? Let’s dive in!
What Is Streusel?
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Streusel is essentially a crumb topping. It’s commonly sprinkled over the tops of muffins, coffee cakes, bars and pies. This crumbly topper is made with flour, butter and sugar. It gives baked goods a little extra texture and sweetness.
The term streusel comes from the German word streuen, which means to scatter or sprinkle. Streusel is a very common addition to German and Austrian desserts like kuchen and crumb cake.
And before you ask—streusel and strudel are totally different. Streusel is a topping while strudel is a type of German pastry.
How to Make Streusel
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Lucky for me, someone that always wants to add a crumb topping to any and all muffin recipes, making streusel is very easy. All you have to do is cut cold butter into the dry ingredients. You can do this with a pastry blender, fork or even your fingers. Then sprinkle the mix over the top of your baked goods before you pop them in the oven.
Streusel recipes and ratios vary by recipe, so just keep an eye on the measurements. You’ll also find that some streusel recipes call for extra flavors. Sometimes this is a pinch of salt, other times it’s added spices like ground cinnamon or nutmeg. Other times, streusel recipes may even call for chopped or ground nuts; that’s the case with this stunning Cherry Plum Slab Pie.
If you want to add more flavor to a basic streusel, start with spices. A half teaspoon of your favorite baking spices is a great place to begin. And you can easily swap out the sugar for brown sugar, just as you can swap in any gluten-free flour for the traditional all-purpose flour.
Recipes Topped with Streusel
If you need some crumbly and delicious inspiration, I’m a big fan of these streusel-topped recipes.
However, feel free to add a sprinkling of streusel on top of any muffin or coffee cake. Even a pie topped with this German-style crumble is hard to resist; this Maine Blueberry Pie is one of my favorites in the summertime.
Lemon-Raspberry Streusel Muffins
Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. —Marie Herr, Berea, Ohio
Go to Recipe
Blueberry Streusel Coffee CakeThis blueberry coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. —Lori Snedden, Sherman, Texas. If you love a good coffee cake, this recipe for
blueberry boy bait is what to bake next.
Cherry Plum Slab Pie with Walnut StreuselI love to make desserts with fruit all summer! If you use store-bought crust, I recommend stacking your two pie crusts on top of each other and then rolling them to the correct size. —Elisabeth Larsen, Pleasant Grove, Utah
Pumpkin-Apple Muffins with Streusel ToppingMy mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania
Cardamom Cheesecake BarsFans of cheesecake will love these bite-size desserts. Crunchy and smooth, they're perfect for the holidays—or any other time for that matter! —Judi Oudekerk, Buffalo, Minnesota
Peach Crumble PieA delightful summertime pie, this dessert is overflowing with fresh peach flavor. Each sweet slice is packed with old-fashioned appeal. The streusel topping makes this peach crumble pie a little different than the ordinary and adds homemade flair. —Sally Holbrook, Pasadena, California
Plum Streusel KuchenThis recipe is actually called "platz" in German (meaning "flat") and has been in my family since before I was born. The fresh fruits of summer make it a favorite, and it’s simply wonderful warm out of the oven. We enjoy this German plum cake with ice cream or whipped cream, too. —Lisa Warkentin, Winnipeg, Manitoba
Streusel Pumpkin MuffinsThese pumpkin streusel muffins are a great accompaniment to any meal—or try them for breakfast, dessert or a snack. The pumpkin flavor is complemented by a sweet brown sugar topping. —Connie Pietila, Atlantic Mine, Michigan
Graham Streusel Coffee CakeI use this sweet coffee cake recipe often. It's quick and easy to make. —Blanche Whytsell, Arnoldsburg, West Virginia
Tillie's Ginger Crumb CakeThis recipe goes back at least as far as my grandmother, who was born in the early 1900s. Our sons and I enjoy eating it in a bowl with milk poured on it—much to the dismay of my husband, who prefers it plain! —Kathy Nienow Clark, Byron, Michigan
Plum Good CrispThis is a great crisp that goes well with any meal, but you can also serve it as a breakfast treat or snack. When it's warm, it can't be beat! —Peter Halferty, Corpus Christi, Texas
Caramel Apple Pie with Streusel ToppingI developed this recipe through the years to get it exactly where we want it. I've entered several pie contests with it and placed first each time—one bite and you'll know why this pie's a winner! —Laurel Dalzell, Manteca, California
Streusel-Topped Blueberry Waffle CasseroleI had company coming and needed a new breakfast casserole, so I made up this nutty idea using waffles. My neighbors and husband were happy taste testers. —Joan Hallford, Fort Worth, Texas
Cherry-Almond Streusel TartBrimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's elegant, tastes delicious, and is so easy to make. —Marion Lee, Mount Hope, Ontario
Blueberry KuchenIn the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. —Anne Krueger, Richmond, British Columbia
Bourbon Pumpkin Tart with Walnut StreuselBecause my husband loves pumpkin pie, I've looked high and low for that "perfect" recipe. But as soon as he tasted this tart, he told me to stop searching, declaring this the best he's ever tried! —Brenda Ryan, Marshall, Missouri
Blackberry CrispI adapted this comforting dessert from a recipe my mother-in-law gave to me. Hers fed a family with nine growing kids who were never full, so there was never any left. There aren't any leftovers when I make my downsized version, either! —Marliss Lee, Independence, Missouri
Dutch Apple Pie TartletsThese adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they're surprisingly easy to prepare. The lemon curd filling adds a unique flavor twist. —Mary Ann Lee, Clifton Park, New York
Macaroon Cherry PieI use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents Day or Valentine's Day, but it's popular with my family in any season. —Lori Daniels, Beverly, West Virginia
Caramel Apple-Pear CrispThis crisp is packed with a combination of healthy pears and apples, and just the right amount of tasty walnuts in the topping. You'll love it! —Amanda Pettit, Logan, Ohio
Apple Pear Coffee CakeA friend gave me this apple pear coffee cake recipe to make for a breakfast I was hosting. The pan was empty before the breakfast was over! It's one of my most-requested recipes, probably because it's a bit different. —Joanne Hoschette, Paxton, Massachusetts
Want to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary streusel topping of gingersnaps and pecans. —Karen Moore, Jacksonville, Florida
Granola Streusel Cranberry Muffin MixThese are great for breakfast. Once the family gets a taste, these delicious muffins will disappear quickly! —Karen Moore, Jacksonville, Florida
Apple Crumb BarsThis has been a favorite apple bar recipe of mine for many years. I've made these apple crisp bars for parties and for family, and they're always a hit. —Barbara Pickard, Union Lake, Michigan
Summer Harvest TartOne of my favorite bakeries makes this scrumptious tart that uses fall and summer fruit, so I created my own version. I like to serve it warm with whipped cream or ice cream and with a cup of coffee on a cool autumn night. —Sarah Knoblock, Hyde Park, Indiana
Delicious Ice Cream DessertWe appreciate a cool, creamy dessert like this in summer. It stays fresh in the freezer for one week. Top with the fudgy sauce before serving. —Mrs. Earl Brewer, Jackson, Mississippi
Plum & Hazelnut PieMy mom taught me about Italian prune plums and pie. Sprinkling the crust with ground hazelnuts gives it a luscious flavor and also keeps it from getting soggy. —Trisha Kruse, Eagle, Idaho
Apple Streusel BarsI made these delicious bars for a friend's birthday once and now he requests them every year! They have a tasty tartness with a cinnamony kick. Be sure to chop the apples into small cubes—if the apple pieces are too big, the bars will fall apart. —Danielle Millwer, Tonawanda, New York
Milk CakeThis is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia
Caramel Apple Pie with Streusel ToppingI developed this recipe through the years to get it exactly where we want it. I've entered several pie contests with it and placed first each time—one bite and you'll know why this pie's a winner! —Laurel Dalzell, Manteca, California
Makeover Cream Cheese Streusel BarsWith an oh-so-chocolaty crust, a crispy, crunchy topping and soft cream cheese filling, these delectable bars are over-the-top indulgent. —Janet Coops, Duarte, California
Maine Blueberry Pie with Crumb ToppingI make this delicious, fruity pie with small Maine berries, but any variety can be used. Instead of the thyme and lemon peel, I prefer to use fresh lemon-thyme. The shortbread topping adds crunch and sweetness. —Jessie Grearson, Falmouth, Maine
Cran-Apple Pecan CrispEven folks who claim not to like cranberries rave about this dish. I cherish the recipe from my mother, who inspired my love of cooking. —Debbie Daly, Florence, Kentucky
Raspberry Crumble Coffee CakeDon't be intimidated by the recipe directions for this coffee cake—it really isn't difficult to make. Try it sometime as a nice brunch item. Don't limit it to that, though...it's also a delicious dessert. —Shirley Boyken, Mesa, Arizona
Peach Crumb BarsI had the most beautiful peaches and really wanted to bake with them. I started with my blueberry crumb bar recipe, and after a couple of tries, I was so happy with the results. My co-worker taste testers were, too! —Amy Burns, Newman, Illinois
Nutty Apple Streusel DessertMany people don't think of using a slow cooker to make dessert, but I like having this hot, scrumptious apple treat waiting to be served when we finish up our dinner. I start it in the morning and don't think about it all day. —Jacki Every, Rotterdam, New York
Cranberry Crumble Coffee CakePeople are delighted to find the ruby cranberry sauce swirled inside this tempting coffee cake. With the crumble topping, moist cake and tangy filling, it won't last long! —Jeani Robinson, Weirton, West Virginia
Apple Crisp PizzaWhile visiting the bakery at a Wisconsin apple orchard, I tried this tempting treat. At home, I put together this recipe. As it bakes, the enticing aroma fills my kitchen, and friends and family linger waiting for a sample. —Nancy Preussner, Delhi, Iowa
Rhubarb Streusel MuffinsWhat a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. —Sandra Moreside, Regina, Saskatchewan
Apple Pear Coffee CakeA friend gave me this apple pear coffee cake recipe to make for a breakfast I was hosting. The pan was empty before the breakfast was over! It's one of my most-requested recipes, probably because it's a bit different. —Joanne Hoschette, Paxton, Massachusetts
